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Side view of mini gingerbread muffins on a platter with a glass of milk and extra muffins on a plate
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5 from 1 vote

Mini Gingerbread Muffins

These Mini Gingerbread Muffins are soft, spiced, and just sweet enough—perfect for breakfast, snacks, or pairing with soups and salads. Made with molasses and warm spices, they bake up beautifully in just minutes!
Prep Time10 minutes
Cook Time13 minutes
Total Time23 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: christmas food, christmas muffins, ginger, gingerbread, mini gingerbread, muffins
Servings: 10
Calories: 350kcal
Author: Misty Tannery

Ingredients

  • 1 cup dark brown sugar
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 ⅛ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 1 egg
  • ½ cup molasses
  • 1 cup buttermilk
  • ½ cup unsalted butter melted

Instructions

  • Preheat oven to 350℉. Line mini muffins with paper cups. Or spray liberally.
  • In large bowl combine sugar, flour, soda, salt, and spices using a whisk. In a separate bowl mix the egg, molasses, milk, and butter. Add the wet ingredients to the dry and stir until just blended. Add to muffin tins (about ¾ full), I use a mini cookie scoop equal to about 1 Tablespoon. Bake for 12-13 minutes. If making regular sized muffins, bake for about 16 minutes. Muffins are done when a toothpick comes out clean.

Nutrition

Serving: 5g | Calories: 350kcal | Carbohydrates: 60g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 326mg | Potassium: 354mg | Fiber: 1g | Sugar: 35g | Vitamin A: 348IU | Vitamin C: 0.01mg | Calcium: 93mg | Iron: 3mg
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