Pour the dry ingredients into the wet ingredients and whisk gently until fully combined.
Do not over-mix — stop when you no longer see dry streaks.
5. Fill the Muffin Cups
Using a small cookie scoop or spoon, fill each mini muffin liner about ¾ full.
6. Bake
Bake for 10–12 minutes, or until:
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A toothpick inserted comes out clean
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Muffins spring back when lightly pressed
7. Cool
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
⭐ Tips for Perfect Mini Muffins
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Use real molasses — not blackstrap; it makes them tender and sweet.
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Add mini chocolate chips for a fun twist.
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For extra moisture, replace 2 tablespoons of butter with 2 tablespoons of oil.
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These freeze beautifully — store up to 3 months in freezer bags.
Serving Ideas
These mini gingerbread muffins are perfect:
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With warm milk (as in your image)
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On holiday dessert boards
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Packed in festive tins as gifts
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As lunchbox treats during December
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With whipped cream or cream cheese glaze
