Gingerbread Mini-muffins Recipe - Back to the Cutting Board (2024)

in Winter, Cakes, Cupcakes and Muffins, Dessert, Holiday, Popular

Jump To RecipeSave to Recipe Box

This post may contain affiliate links. I make a small commission for purchases made through these links.

Jason’s Deli is one of my favorite places to eat. Brandon and I go there at least once a week just to eat their salad bar. But the real draw of this place is their gingerbread muffins. They are complimentary and they are DELICIOUS. In fact, they might possibly have crack in them because they are so addictive. I decided a few weeks ago that I just had to figure out how to make them at home. Four batches later, I think I’ve gotten as close as I can. It’s hard to tell since I can’t do a side-by-side taste test, but these are pretty darn close. Brandon said he thought they tasted exactly the same. I think the original muffins are a bit sweeter, but that’s probably because they have high fructose corn syrup or 8 pounds of sugar or something like that, so I’m willing to sacrifice some sweetness if it will reduce the calorie count (according to my google research the original muffins are 220 calories, which is a lot for something you can eat in one bite).

Of course, the real test was yesterday when Brandon brought a whole batch to his coworkers. They turned out to be a giant hit and were just as addictive as the original muffins are because everyone kept coming back for more. In my book, that’s a success.

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’re warm. I usually let mine cool and then put them in a covered container or plastic bag and let them sit overnight. I find that the flavor has intensified by the next day, but I’ve noticed a difference in flavor even after 4 to 6 hours if you don’t want to wait that long.

Have you tried this? Rate the Recipe!

Average rating / 5. Vote count:

No votes so far! Be the first to rate this recipe.

Print This Recipe Save to Recipe Box Save to Pinterest

Gingerbread Mini-muffins

adapted from Bed and Breakfast Cookbook by Pamela Lanier

Makes 24 servings

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Ingredients

1 cup dark brown sugar
2 1/2 cups flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. nutmeg
1 egg
1/2 cup molasses
1 cup buttermilk*
1/2 cup unsalted butter, melted

Process

Preheat oven to 350 degrees (F). Spray/butter muffin tins.
Combine sugar, flour, soda, salt, and spices in a bowl. In a separate bowl mix the egg, molasses, milk, and butter. Add the wet ingredients to the dry and stir until just blended.
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.

Recipe Notes

These can be made in whatever size muffin tin you prefer.

*If you don’t have buttermilk (I almost never do), just add 1 tbsp. of white vinegar or lemon juice to a cup of regular milk and let sit out for about 10 minutes.

**I didn’t want to overfill the mini-muffin tins, but spooning the batter in seemed like it would take forever and be messy, so I made up a make-shift pastry bag by pouring the batter into a gallon-sized plastic bag, cutting off a very small corner and squeezing the batter into the tins. It worked perfectly and made it very simple to control how much batter went into each one.

Print This Recipe Save to Recipe Box Save to Pinterest

Published on Oct 16, 2008 Updated on Apr 8, 2021

Related Recipes

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

30 Comments

Emiline
Oct 16, 2008 at 2:50 pm·Reply
Mmmm, I love ginga’bread.
I don’t know why I just wrote it like that.
My dad LOVES Jason’s Deli! He goes there just for the salad bar! We don’t have them here, but he travels.
pea and pear
Oct 17, 2008 at 11:12 pm·Reply
After eating almost an entire chocolte cake this week I was amazed that I could still drool at that photo… looks absolutely delicious 🙂
- docia Chester
  May 18, 2021 at 5:53 pm·Reply
  Love Jason deli muffins. 2nd time i made these…they are good. But Jason’s is much richer in molasses taste. My 3rd is going to adjust down milk and up the molasses. May take a few tries.
Leonor Sousa Bastos
Oct 18, 2008 at 6:03 pm·Reply
See Also
30+ Frugal & Tasty Rice and Beans Recipes Baked Acorn Squash With Walnut Oil and Maple Syrup Recipe 13 Diabetic Christmas Cookie Recipes Vegetable Barley Soup Recipe - Budget Bytes
This mini-muffins basket is really tempting!!
I love “mini” versions…
Lovely!
sara angel
Oct 18, 2008 at 6:18 pm·Reply
i love gingerbread but i’ve never made it before. it must be amazing homemade. i love the idea of making them into mini muffins, perfect for serving to a crowd. by the way, your site is so cute!
Pingback: Food Fest | Cabled Sheep
Sandy Atchison
Dec 27, 2008 at 10:47 am·Reply
I made your Muffins for Christmas and they were delicious! I later tried the muffins at Jason’s Deli and really thought yours were better. Thanks so much for sharing such a wonderful and easy recipe!
- Emily
  Dec 29, 2008 at 3:13 am·Reply
  Thanks! My boyfriend says he likes mine better, too. I think the main thing is that they taste better fresh, whereas I can tell the Jason’s muffins get set out for a long time and can start getting stale sometimes.
Shannon
May 3, 2009 at 6:53 pm·Reply
I just made this recipe and it was delicious! Thanks!!
I think that next time I make it, I will add 1/2 tsp-1 tsp of ground cloves. I had some muffins from Jason’s Deli left over from a visit yesterday and comparing the two, I think that is the ingredient that differs the two.
- Emily
  May 3, 2009 at 9:35 pm·Reply
  I’m really bad at guessing spices, so I will definitely add cloves next time I make these. Thanks for the input!
Courtney
Feb 23, 2010 at 10:33 am·Reply
This is perfect but I was wondering if you might know or have the recipe to their mini cornbread muffins : )
- Emily
  Feb 23, 2010 at 1:20 pm·Reply
  Hi Courtney, no I haven’t tried looking for their corn muffin recipe, but if I remember correctly, those muffins are kind of sweet? I do have a really good recipe for sweet cornbread here. It’s a bit crumbly so I’m not sure how well it would work for mini-muffins, but I’ve made it into regular sized muffins and they were fine. I don’t think that recipe is exactly like Jason’s, but it’s my favorite cornbread recipe.
Tanya Santos
May 13, 2010 at 11:00 am·Reply
Do you use ground ginger or fresh ginger? Not sure which I should use when I try to make this recipe. Thanks!
- Emily
  May 13, 2010 at 12:19 pm·Reply
  Definitely ground ginger. It might be interesting to experiment with using fresh, though. I’ve been using fresh ginger in a lot of my cooking lately, but haven’t thought about using it for baking. Anyway, sorry for the confusion. I’ve updated it to say ground ginger. 🙂
  See Also
  Old-Fashioned Hermits Recipe
Marie
Oct 7, 2010 at 11:45 am·Reply
Thank you thank you thank you, my kids love these little mini’s and I’m looking forward to making them at home.
Pingback: I, Chameleon » Blog Archive » Christmas Baking Results
Kathy Jobe
Feb 13, 2011 at 9:11 am·Reply
I have a very similar gringerbread muffin recipe that I use for mini muffins. Mine adds allspice and cloves in addition to cinnamon. I also use a lemon glaze on the warm muffins which really sets them off.
LEMON GLAZE:
1 3/4 cup powdered sugar
5 Tnsp. fresh lemon juice
Mix, heat to warm temp. and pour over hot muffins set on cooling rack with foil or wax paper underneath to catch drips.
Kathy Jobe
Feb 13, 2011 at 9:22 am·Reply
I haven’t had the mini cornbread muffins at Jason’s Deli. But I have a mini cornbread recipe that is delicious: Mini Green Chili Corn Muffins. T;hey also have cheese in them.
Kathy If you would like to have it, pease notify me by e-mail.
Nancy
Jul 11, 2011 at 12:58 am·Reply
Made these today. They aren’t as spicy or as moist as the ones at Jason’s Deli, but they are good.
conniee
Jan 7, 2012 at 5:35 pm·Reply
I made these twice this Christmas and they were wonderful.
The second batch I added 3 tablespoons cocoa. I really
liked those too.
Pingback: Gingerbread Muffins | La Casa Creighton
Kathy
Oct 5, 2012 at 10:38 am·Reply
I just made these, and they taste yummy…a great fall treat! I did add 1/2 teaspoon of cloves, and next time I will add a teaspoon. My plan is to make a cream cheese frosting and serving them as a dessert.
Am I the only one who has a really hard time putting things in a plastic bag for putting the batter in the tins? I end up wasting a bunch and making a mess. Pictures make it look so easy and not messy. Any suggestions?
- Angela
  Dec 20, 2016 at 1:53 pm·Reply
  Use a small ice cream scoop. Bag is totally unnecessary.
Bea Long
Aug 2, 2013 at 9:13 pm·Reply
I HATE ginger bread but I am addicted to those at Jason’s Deli//Go figure. I won’t even eat ginger cookies or cook a recipe that includes ginger, I always change the recipe, weird huh?? I hope this recipe is what I am wishing for so thank you so much!!
Susie
Dec 6, 2016 at 7:30 am·Reply
We went to Jason’s this past week, and I admit, I put a couple of the muffins in my purse before I left. I’m addicted to them. So, today, I went on line and typed, “How to make dark, moist, spongy gingerbread muffins” and low and behold, your site added, “like Jason’s Deli” My eyes popped and here you’ve done all the work, and I’m benefiting from it. Thanks for posting your recipe. You’ve made at least one happy camper. Haven’t tried the recipe yet, but I’m going to !
Angela
Dec 20, 2016 at 1:51 pm·Reply
This was a good recipe although I was confused that the sugar was grouped with the dry ingredients. It’s a wet ingredient. Also, just use a melon baller or small cupcake scoop to dispense into mini muffin pan. The bag is just messy and a lot of the batter gets wasted. This made a LOT more than 24 muffins. I doubled the review for my two sons school holiday parties and got 72 mini muffins. Recipe doubles easy, FYI 😉
Becky
Dec 21, 2017 at 10:25 pm·Reply
I too am confused as to the reason the sugar is added to the dry ingredients. These are close to Jason’s Deli, but are much drier and fluffier than theirs. I’m going to try them again and I’m going to try adding a bit of white sugar and I’m going to use vegetable oil instead of the butter and probably a bit more of it, more like 3/4 cup. The moistest carrot cake recipes use both sugars and plenty of oil. I think this will get them closer to the real thing. Just use a measuring tablespoon to transfer them to your pan, easier and not as messy.
Cindy
Apr 11, 2018 at 8:11 am·Reply
Do you use self rising or all purpose flour
Pingback: Chicken Pot Pie Soup Recipes - Back to the Cutting Board
Pingback: How to Teach Your Children the Spiritual Meaning of Christmas with Gingerbread — Moms Have More Fun