Gingersnap Mini Muffins

Total Time
24mins
Prep 10 mins
Cook 14 mins

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.

Ingredients Nutrition

Directions

  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.

Reviews

(2)
Most Helpful

I am just eating one of these little muffins right now. They're great - the lemon really complements it! I did find that muffin mixture was quite dry when I mixed it together - but they worked out fine. I also used light sour cream. Thanks for a great recipe!

eillena June 13, 2007

This came together really quickly. I overcooked the first batch, but maybe my mini muffin pan (from Pampered Chef) has smaller cups, because I also ended up with 3 dozen muffins. I only had to bake for maybe 10 minutes. I liked the ginger flavoring with this and reminded me of when I was a kid. We always used to eat gingerbread with cool whip and these little muffins made me want cool whip! Thanks Kater!

Kim127 May 28, 2007

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