Best 4 Gingerbread Mini Muffins Jasons Deli Copy Cat Recipes
Indulge in the delightful flavors of Jason's Deli's beloved Gingerbread Mini Muffins with our carefully curated collection of copycat recipes. These delectable treats are the perfect blend of warm, aromatic spices and a hint of molasses, capturing the essence of the holiday season. Whether you're a seasoned baker or a novice in the kitchen, our recipes offer a range of options to suit your skill level and preferences. From classic muffin recipes with a moist, tender crumb to healthier variations using whole wheat flour and natural sweeteners, we've got you covered. We'll guide you through the process of creating these bite-sized wonders, ensuring perfect results every time. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to recreate the magic of Jason's Deli's Gingerbread Mini Muffins in the comfort of your own kitchen.
Here are our top 4 tried and tested recipes!
SUGAR 'N SPICE MINI GINGERBREAD MUFFINS
Perfect combination of sugar and spice makes everything nice. These mini gingerbread muffins are a favorite when the family is home for the holidays. Sprinkle with powdered sugar and serve with marmalade.
Provided by clarkba
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease two 24-cup mini muffin pans.
- Combine molasses, margarine, white sugar, brown sugar, egg, lemon zest, baking soda, cinnamon, ginger, and cloves in a large bowl. Beat using an electric mixer at medium speed until well mixed. Add flour and sour cream; continue beating until well mixed.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes. Let stand for 5 minutes before removing from the pans.
Nutrition Facts : Calories 70 calories, Carbohydrate 10.9 g, Cholesterol 5.2 mg, Fat 2.6 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 66.6 mg, Sugar 4.7 g
GINGERBREAD MINI MUFFINS
This is the recipe I found when I was searching on-line for a gingerbread muffin recipe. My mother and I love eating at a restaurant called Jason's Deli we always eat their gingerbread mini muffins (they are so good). I found this recipe on the Just A Pinch website and once I found this website, I immediately joined and have...
Provided by Vickie Sims
Categories Cakes
Time 25m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees (F) and spray muffin pan with non-stick cooking spray.
- 2. Combine the dry ingredients (brown sugar, flour, baking soda, cinnamon, nutmeg, ground ginger and salt).
- 3. In separate bowl combine the remaining ingredients (molasses, buttermilk, egg and melted butter).
- 4. Fill your muffin pan about 3/4 full with the muffin batter.
- 5. Bake for approximately 15 minutes or until a toothpick comes out clean.
- 6. Remove from oven and cool muffins on a wire rack.
GINGERBREAD MUFFINS
Growing up, I adored my mom's gingerbread cake with lemon sauce, so I re-created the combination for my family. The spice- and molasses-flavored muffins spread with homemade lemon curd are a new-generation favorite.-Kelly Trupkiewicz, Fort Collins, Colorado
Provided by Taste of Home
Time 1h
Yield 1 dozen (1 cup lemon curd).
Number Of Ingredients 19
Steps:
- In a large heavy saucepan, combine the sugar, cornstarch and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon zest until blended. Pour into a large bowl; cover surface with plastic wrap. Cover and refrigerate until serving. , In a large bowl, combine the flour, sugar, baking powder, ginger, cinnamon, salt and cloves. In another bowl, combine the egg, milk, oil and molasses until smooth; stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with lemon curd.
Nutrition Facts : Calories 271 calories, Fat 12g fat (4g saturated fat), Cholesterol 119mg cholesterol, Sodium 190mg sodium, Carbohydrate 38g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
GINGERBREAD MUFFINS
An easy-to-make delightful treat! Irresistible and divine with tea, these gingerbread muffins will fill your kitchen with the smell of the holidays. Passed down to me from my mother-in-law. My husband grew up on these muffins and still loves them!
Provided by Melissa Kosswig
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Combine 1/2 cup sugar, applesauce, molasses, vegetable oil, and egg in a medium bowl; beat with an electric mixer until combined.
- Stir together flour, baking soda, cinnamon, salt, cloves, ginger, and nutmeg in a separate bowl. Add flour mixture to applesauce mixture, stirring until combined. Add water; mix until well combined. Pour batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle lightly with remaining sugar.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.
Nutrition Facts : Calories 149.2 calories, Carbohydrate 26.6 g, Cholesterol 13.6 mg, Fat 4 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 210.4 mg, Sugar 13.1 g
Tips:
- For a chewier muffin, use bread flour instead of all-purpose flour. - For a more cake-like muffin, use cake flour instead of all-purpose flour. - If you don't have molasses, you can use honey or maple syrup instead. - If you don't have pumpkin pie spice, you can use a mixture of cinnamon, nutmeg, and ginger instead. - Be sure to grease the muffin tins well before baking, or the muffins will stick. - Fill the muffin tins only about 2/3 full, or the muffins will overflow. - Bake the muffins until a toothpick inserted into the center comes out clean. - Let the muffins cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely.Conclusion:
These gingerbread mini muffins are a delicious and easy-to-make treat that are perfect for the holiday season. They are moist, flavorful, and have the perfect amount of spice. Whether you make them for a party or just to enjoy at home, these muffins are sure to be a hit.
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