Gingerbread Mini-muffins

Gingerbread Mini-muffins

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.

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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


  • 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


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

  2. 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.

  3. 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.

Makeshift Pastry Bag

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  1. 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.

  2. 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

      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.

  3. This mini-muffins basket is really tempting!!

    I love “mini” versions…


  4. 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!

  5. Sandy Atchison

    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!

    • 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.

  6. 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.

  7. This is perfect but I was wondering if you might know or have the recipe to their mini cornbread muffins : )

    • 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.

  8. Tanya Santos

    Do you use ground ginger or fresh ginger? Not sure which I should use when I try to make this recipe. Thanks!

    • 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. 🙂

  9. Thank you thank you thank you, my kids love these little mini’s and I’m looking forward to making them at home.

  10. Kathy Jobe

    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.

    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.

  11. Kathy Jobe

    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.

  12. Made these today. They aren’t as spicy or as moist as the ones at Jason’s Deli, but they are good.

  13. I made these twice this Christmas and they were wonderful.
    The second batch I added 3 tablespoons cocoa. I really
    liked those too.

  14. 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?

  15. Bea Long

    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!!

  16. 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 !

  17. 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 😉

  18. 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.

  19. Do you use self rising or all purpose flour