Skip Navigation
Search recipes, ingredients, articles, products...
Gingersnap Mini Muffins


1/4 cup sugar

1/4 cup firmly packed brown sugar

1/2 cup Land O Lakes® Butter, softened

2/3 cup mild flavor molasses

1 large Land O Lakes® Egg

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

2 teaspoons freshly grated lemon zest

2 1/2 cups all-purpose flour

1 cup sour cream


Large grain sugar or sugar

Orange marmalade, if desired

How to make

  1. STEP 1

    Heat oven to 375°F. Grease 48 mini muffin pan cups; set aside.

  2. 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.

  3. 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.

Nutrition (3 mini muffins)

210 Calories
6 Fat (g)
15 Cholesterol (mg)
200 Sodium (mg)
30 Carbohydrates (g)
0 Dietary Fiber
3 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.