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“A sweet & spicy little muffin that is great for breakfast, lunch boxes or a snack. The recipe comes from Gooseberry Patch’s Country Baking cookbook.”

Ready In:



  • 14

    cup sugar

  • 14

    cup brown sugar, packed

  • 23

    cup molasses

  • 1


  • 1 12

    teaspoons baking soda

  • 1

    teaspoon cinnamon

  • 1

    teaspoon ginger

  • 12

    teaspoon ground cloves

  • 2

    teaspoons lemon zest

  • 2 12

    cups all-purpose flour

  • 1

    cup sour cream

  • powdered sugar


  • Preheat oven to 375 degrees.
  • In large mixer bowl, combine sugar, brown sugar, molasses, egg, baking soda, cinnamon, ginger, cloves and zest.
  • Beat at medium speed until well mixed.
  • Add flour and sour cream; continue beating well.
  • Spoon batter into greased mini muffin pans, filling cups 3/4 full.
  • Bake at 375 for 11-14 minutes or until toothpick inserted in center comes out clean.
  • Let stand 5 minutes then remove from pan.
  • Sprinkle with powdered sugar.

Questions & Replies

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  1. I am just eating one of these little muffins right now. They’re great – the lemon really complements it! I did find that muffin mixture was quite dry when I mixed it together – but they worked out fine. I also used light sour cream. Thanks for a great recipe!

  2. This came together really quickly. I overcooked the first batch, but maybe my mini muffin pan (from Pampered Chef) has smaller cups, because I also ended up with 3 dozen muffins. I only had to bake for maybe 10 minutes. I liked the ginger flavoring with this and reminded me of when I was a kid. We always used to eat gingerbread with cool whip and these little muffins made me want cool whip! Thanks Kater!

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