gingerbread mini-muffins (jason's deli copy cat )

★★★★★ 4
By Hope Vaillancourt
from Las Vegas, NV

Jason’s Deli is one of my favorite places to eat. Their mini gingerbread muffins are so delicious and are little bites of Christmas! The best thing about this recipe is how simple it is, you can whip it up in about 10 minutes. However, in my opinion, these gingerbread muffins taste MUCH better if you let them sit for a while. They just aren’t as sweet or ginger-y when they are warm. I usually let mine cool and then put them in a covered container or plastic bag and let them sit overnight. Enjoy & Merry Christmas!

Blue Ribbon Recipe

Mini-muffins are adorable and this gingerbread version is super easy and delicious. They're just sweet enough and kissed with a bit of spice. Delicate and moist, this copycat recipe may be better than what you can buy. They taste like Christmas!

— The Test Kitchen @kitchencrew
★★★★★ 4
serves 12
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For gingerbread mini-muffins (jason's deli copy cat )

  • 1 c
    dark brown sugar
  • 2 1/2 c
    all-purpose flour
  • 1 1/2 tsp
    baking soda
  • 1 tsp
    cinnamon
  • 1 tsp
    ground ginger
  • 1/2 tsp
    salt
  • 1/4 tsp
    nutmeg
  • 1 lg
    egg
  • 1/2 c
    molasses
  • 1 c
    buttermilk**
  • 1/2 c
    unsalted butter, melted

How To Make gingerbread mini-muffins (jason's deli copy cat )

Test Kitchen Tips
Ours were done at 13-14 minutes.
  • Mini muffin pan sprayed with nonstick spray.
    1
    Preheat the oven to 350 degrees F. Spray/butter muffin tins.
  • Dry ingredients in a bowl.
    2
    Combine sugar, flour, soda, salt, and spices in a bowl.
  • Wet ingredients combined in a bowl.
    3
    In a separate bowl mix the egg, molasses, milk, and butter.
  • Wet and dry ingredients combined.
    4
    Add the wet ingredients to the dry. Stir until just blended.
  • Batter poured into mini muffin tins.
    5
    Add to muffin tins** (about 3/4 full, these muffins don’t rise too much, so you don’t have to worry about them overflowing) and bake for 15 minutes. If making normal sized muffins, it’ll be more like 20 minutes. Muffins are done when a toothpick comes out clean.
  • 6
    **If you don’t have buttermilk (I almost never do), just add 1Tbsp of white vinegar or lemon juice to a cup of regular milk and let sit out for about 10 minutes.**
ADVERTISEMENT
ADVERTISEMENT