Gingersnap Mini Muffins Recipe

Name: Gingersnap Mini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup sugar; 1/4 cup brown sugar, packed; 2/3 cup molasses; 1 egg; 1 1/2 teaspoons baking soda; 1 teaspoon cinnamon; 1 teaspoon ginger; 1/2 teaspoon ground cloves; 2 teaspoons lemon zest; 2 1/2 cups all-purpose flour; 1 cup sour cream; powdered sugar

Servings: persons

1/4 cup sugar
1/4 cup brown sugar, packed
2/3 cup molasses
1 egg
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
2 teaspoons lemon zest
2 1/2 cups all-purpose flour
1 cup sour cream
powdered sugar

1
Preheat oven to 375 degrees.
2
In large mixer bowl, combine sugar, brown sugar, molasses, egg, baking soda, cinnamon, ginger, cloves and zest.
3
Beat at medium speed until well mixed.
4
Add flour and sour cream; continue beating well.
5
Spoon batter into greased mini muffin pans, filling cups 3/4 full.
6
Bake at 375 for 11-14 minutes or until toothpick inserted in center comes out clean.
7
Let stand 5 minutes then remove from pan.
8
Sprinkle with powdered sugar.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup sugar, 1/4 cup brown sugar, packed, 2/3 cup molasses, 1 egg, and more.

Yes, Gingersnap Mini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingersnap Mini Muffins

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