Perfect combination of sugar and spice makes everything nice. These mini gingerbread muffins are a favorite when the family is home for the holidays. Sprinkle with powdered sugar and serve with marmalade.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
5 mins
total:
30 mins
Servings:
48
Yield:
48 mini muffins
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Grease two 24-cup mini muffin pans.

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  • Combine molasses, margarine, white sugar, brown sugar, egg, lemon zest, baking soda, cinnamon, ginger, and cloves in a large bowl. Beat using an electric mixer at medium speed until well mixed. Add flour and sour cream; continue beating until well mixed.

  • Spoon batter into the prepared muffin cups, filling each 3/4 full.

  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes. Let stand for 5 minutes before removing from the pans.

Nutrition Facts

70 calories; protein 1g; carbohydrates 10.9g; fat 2.6g; cholesterol 5.2mg; sodium 66.6mg. Full Nutrition
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