
Gingersnap Mini Muffins
These tiny ginger muffins are delicious with marmalade or plain as a bite-sized snack.
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Ingredients
1
4 cup sugar1
4 cup firmly packed brown sugar1 Land O Lakes® Butter, softened
2 cup2
3 cup mild flavor molasses1 1
2 teaspoons baking soda1 teaspoon ground cinnamon
1 teaspoon ground ginger
1
2 teaspoon ground cloves2 teaspoons freshly grated lemon zest
2 1
2 cups all-purpose flour1 cup sour cream
Large grain sugar or sugar
Orange marmalade, if desired
How to make
-
STEP 1
Heat oven to 375°F. Grease 48 mini muffin pan cups; set aside.
-
STEP 2
Combine all muffin ingredients except flour, sour cream, large grain sugar and orange marmalade in bowl. Beat at medium speed until well mixed. Add flour and sour cream; continue beating until well mixed.
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STEP 3
Spoon batter into prepared pans, filling cups 3/4 full. Bake 11-14 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes; remove from pans. Sprinkle with large grain sugar; serve with orange marmalade, if desired.
Tip #1
- For standard size muffins use 12-cup muffin pan. Bake 14-18 minutes. Makes 2 1/2 dozen.
Tip #2
- For standard size muffins use 12-cup muffin pan. Bake 14-18 minutes.
Tip #3
- Mini baked muffins can also be dipped in sugar, while warm, or drizzled with melted white baking chips.
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