Sugar N Spice Mini Gingerbread Muffins

Sugar and spice and everything nice – these mini gingerbread muffins are the perfect treats to satisfy your sweet tooth! Warmly spiced with cinnamon, ginger, and cloves, and moistly flavored with Greek yogurt, these bite-sized treats are sure to become a holiday season favorite.

Ingredients

• 2 teaspoons baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup white granulated sugar
• 1/4 cup light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup plain Greek yogurt
• Mini muffin liners or paper liners for 6 muffins

Instructions

Preheat your oven to 375°F (190°C) and line a mini muffin tin with paper liners. In a small bowl, whisk together the baking soda, cinnamon, ginger, cloves, and salt.

Set aside.

In a medium-sized bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition.

Beat in the vanilla extract.

In a separate bowl, whisk together the flour and spice mixture. Add this dry mixture to the wet ingredients, alternating with the yogurt, beginning and ending with the dry mixture.

Beat just until combined.

Divide the batter evenly among the muffin liners, filling each about 3/4 of the way full. Bake for 12-14 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Let the muffins cool completely before serving.

Notes

These muffins are perfect for a holiday party or a fun breakfast treat. Make sure to use room temperature ingredients for a lighter texture.

If using Greek yogurt with a higher fat content, reduce the amount of butter slightly.

Don’t overmix the batter, as it can lead to dense muffins. Fill the liners about 3/4 of the way full to ensure they don’t overflow during baking.

If you want a more pronounced ginger flavor, increase the amount to 3/4 teaspoon.

Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Nutrional Value

• Calories: 178
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 30mg
• Sodium: 150mg
• Total Carbohydrates: 26g
• Dietary Fiber: 0g
• Sugars: 14g
• Protein: 2g