Mini gingerbread muffins are the perfect holiday treat — tender, moist, and filled with cozy flavors of molasses, cinnamon, and ginger. They’re ideal for Christmas brunch, snack platters, teacher gifts, or enjoying with a mug of warm milk just like in the photo.
Ingredients
Dry Ingredients
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1 ½ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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1 teaspoon ground ginger
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1 teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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¼ teaspoon ground cloves (optional but recommended)
Wet Ingredients
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½ cup unsalted butter, melted
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½ cup granulated sugar
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½ cup molasses
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1 large egg, room temperature
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½ cup hot water (not boiling)
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1 teaspoon vanilla extract
Instructions
1. Prepare the Pan
Preheat your oven to 350°F (175°C).
Line a mini muffin pan with mini parchment or paper liners.
2. Mix the Dry Ingredients
In a medium bowl, whisk together:
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Flour
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Baking soda
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Baking powder
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Salt
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Ginger
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Cinnamon
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Nutmeg
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Cloves
Set aside.
3. Combine the Wet Ingredients
In a large mixing bowl:
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Whisk the melted butter and sugar together until smooth.
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Add the molasses and mix well.
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Beat in the egg and vanilla.
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Stir in the hot water — the batter will thin slightly, which is perfect.
