Buy Now →Mini Charcuterie Gingerbread Muffins
A perfect addition to a Christmas charcuterie board, or even to eat as a cute little snack or dessert!
- Prep Time: 20 minutes
- Inactive Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 3 minutes
- Yield: 24 mini muffins 1x
- Category: Dessert, snack
- Method: Oven
- Cuisine: American
Ingredients
Units
Scale
Dry
1 cup white flour, spooned & leveled (140g)3/4 tsp baking powder1/4 tsp baking soda1 1/4 tsp ground ginger1/2 tsp ground cinnamon1/8 tsp saltWet
1/2 stick of butter, softened (57 g)1/4 cup brown coconut sugar (45g)1 large egg1/4 cup whole yogurt or sour cream (65 g / 60 mL)2 1/2 Tbsp unsulphured molasses, do not use blackstrap (56g)2 1/2 Tbsp milk (45 g / 36 mL)1/2 tsp vanilla extractStreusel
2 1/2 Tbsp flour (20g)2 Tbsp coconut sugar (21 g)1 1/2 Tbsp butter, melted1/8 tsp ginger1/8 tsp cinnamonPinch of saltInstructions
- Preheat the oven to 350°F and line a 24-slot mini muffin pan with mini paper liners (or two 12 slot ones)
- Soften the stick of butter then set aside.
- Make the streusel: Combine the 1 1/2 Tablespoons melted butter (this is separate from the 1/2 stick of butter for the muffins!), flour, coconut sugar, ground ginger, ground cinnamon, and salt in a small bowl with a fork until a crumble forms.
- In a medium bowl, combine the dry ingredients.
- In a separate large bowl with an electric mixer, combine the softened stick of butter and the coconut sugar until it becomes creamy and lighter in color. Add the rest of the wet ingredients and mix until combined, but be careful not to over-mix.
- Pour the wet ingredients into the dry ingredients and fold together with a spatula until combined.
- Divide the batter evenly between the muffin liners. Use a cookie dough scoop or spoon for this because the batter will be thick.
- Bake for 6-8 minutes until a toothpick comes out clean. Let the muffins cool for 5 minutes in the pan then transfer to a wire rack.
Notes
For large (regular sized) muffins, cook for 15-20 minutes. It makes 12 muffins.
