Gingersnap Mini Muffins Recipes

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GINGERSNAP MINI MUFFINS



Gingersnap Mini Muffins image

A sweet & spicy little muffin that is great for breakfast, lunch boxes or a snack. The recipe comes from Gooseberry Patch's Country Baking cookbook.

Provided by Kater

Categories     Quick Breads

Time 24m

Yield 2 1/2 dozen

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : Calories 1109.4, Fat 22.8, SaturatedFat 12.9, Cholesterol 125.1, Sodium 877.9, Carbohydrate 209.8, Fiber 4.3, Sugar 91.8, Protein 18.5

RAISIN GINGERBREAD MUFFINS



Raisin Gingerbread Muffins image

These muffins are my husband's favorite year-round. He likes them warm and topped with cream cheese and confectioners' sugar. I like them because they're easy to make and they freeze beautifully.

Provided by Taste of Home

Time 30m

Yield About 1 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
1/2 cup sugar
2 eggs
1/2 cup sour cream
1/2 cup molasses
2 cups plus 1 tablespoon all-purpose flour, divided
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/2 cup golden raisins

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and molasses. Combine 2 cups flour, baking soda, ginger, allspice and cinnamon; add to creamed mixture just until moistened. Toss the raisins with the remaining flour; stir into batter., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts :

GINGERBREAD MUFFINS



Gingerbread Muffins image

An easy-to-make delightful treat! Irresistible and divine with tea, these gingerbread muffins will fill your kitchen with the smell of the holidays. Passed down to me from my mother-in-law. My husband grew up on these muffins and still loves them!

Provided by Melissa Kosswig

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 14

½ cup white sugar
¼ cup applesauce
¼ cup molasses
3 tablespoons vegetable oil
1 egg
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ cup boiling water
1 teaspoon white sugar, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Combine 1/2 cup sugar, applesauce, molasses, vegetable oil, and egg in a medium bowl; beat with an electric mixer until combined.
  • Stir together flour, baking soda, cinnamon, salt, cloves, ginger, and nutmeg in a separate bowl. Add flour mixture to applesauce mixture, stirring until combined. Add water; mix until well combined. Pour batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle lightly with remaining sugar.
  • Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

Nutrition Facts : Calories 149.2 calories, Carbohydrate 26.6 g, Cholesterol 13.6 mg, Fat 4 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 210.4 mg, Sugar 13.1 g

GINGERSNAP MINI MUFFINS



Gingersnap Mini Muffins image

These tiny ginger muffins are delicious with marmalade or plain as a bite-size snack.

Provided by Allrecipes Member

Time 35m

Yield 16

Number Of Ingredients 13

¼ cup white sugar
¼ cup firmly packed brown sugar
½ cup LAND O LAKES® Butter, softened*
⅔ cup mild molasses
1 egg
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
2 teaspoons grated lemon peel
2 ½ cups all-purpose flour
1 cup LAND O LAKES ® Light Sour Cream
2 tablespoons powdered sugar, if desired

Steps:

  • Heat oven to 375 degrees F. Combine all muffin ingredients except flour, sour cream, powdered sugar and orange marmalade in large bowl. Beat at medium speed until well mixed (2 to 3 minutes). Add flour and sour cream; continue beating until well mixed (1 to 2 minutes).
  • Spoon batter into greased mini muffin pans, filling cups 3/4 full. Bake for 10 to 12 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes; remove from pans. Sprinkle with powdered sugar, if desired.

Nutrition Facts : Calories 213.5 calories, Carbohydrate 34.9 g, Cholesterol 32.1 mg, Fat 7.3 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 4.5 g, Sodium 202.5 mg, Sugar 16.1 g

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