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

Name: Gingerbread Mini-Muffins (Jason's Deli Copy Cat )
Prep time: 15 min
Cook time: 15 min
Yield: 12
Cuisine: American
Ingredients: 1 cup(s) dark brown sugar; 2 1/2 cup(s) all-purpose flour; 1 1/2 teaspoon(s) baking soda; 1 teaspoon(s) cinnamon; 1 teaspoon(s) ground ginger; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) nutmeg; 1 large egg; 1/2 cup(s) molasses; 1 cup(s) buttermilk**; 1/2 cup(s) unsalted butter, melted

(5 ratings)

review

Blue Ribbon Recipe by

Hope Vaillancourt

@MissHopie87

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

(5 ratings)

yield 12 serving(s)

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.

1
Preheat the oven to 350 degrees F. Spray/butter muffin tins.

2
Combine sugar, flour, soda, salt, and spices in a bowl.
3
In a separate bowl mix the egg, molasses, milk, and butter.
4
Add the wet ingredients to the dry. Stir until just blended.
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.**
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