These warm, bite-sized muffins perfectly capture the holiday spice and soft, cake-like texture of the famous Jason’s Deli original. Made with a rich blend of molasses, ginger, and cinnamon, they offer a cozy and nostalgic treat that is ideal for breakfast or a sweet snack.
If you’ve ever stopped by the salad bar at Jason’s Deli, you know that those tiny, dark, and spicy-sweet gingerbread muffins are the ultimate hidden gem of the menu.
Perfectly bite-sized and bursting with the warm aroma of molasses, ginger, and cinnamon, these muffins manage to be incredibly moist without being overly heavy.
Bringing that signature deli treat home is surprisingly easy with this copycat recipe, which replicates that soft, springy texture and deep spiced flavor that makes them so addictive.
Whether you’re serving them as a festive holiday snack or just want a cozy companion for your afternoon tea, these mini-muffins deliver a nostalgic taste of the South in every single bite.
Why You Will Love This Recipe!
- Spot-On Copycat Flavor: This recipe perfectly replicates the deep, rich molasses and warm spice blend that makes the Jason’s Deli original so famous and addictive.
- Perfectly Moist Texture: Unlike many gingerbread recipes that can turn out dry or crumbly, these stay incredibly soft and springy for days thanks to the balanced moisture levels.
- Bite-Sized & Shareable: The mini-muffin format makes them the ultimate “poppable” snack for holiday parties, brunch spreads, or a quick grab-and-go breakfast.
- Quick & Easy Cleanup: You don’t need a heavy-duty mixer for these; a simple bowl and whisk are all it takes to get these muffins into the oven in under 10 minutes.
- The Ultimate Nostalgia: One whiff of the ginger and cinnamon baking in your oven will transport you straight to your favorite deli booth—minus the long lines at the salad bar.
Jason’s Deli Gingerbread Mini-Muffins Ingredients
- All-Purpose Flour: Provides the light and springy structure for these muffins.
- Ground Ginger: The star spice that gives a warm, peppery bite.
- Ground Cinnamon: Adds a sweet, woody aroma to the spice blend.
- Baking Soda: Reacts with the molasses to create a perfect rise.
- Salt: A pinch to balance the deep sweetness of the syrup.
- Unsalted Butter: Melted butter creates a rich and very tender crumb.
- Brown Sugar: Adds a soft texture and a hint of caramel.
- Molasses: The key ingredient for that dark color and tang.
- Hot Water: Thins the batter and blooms the spices instantly.
- Egg: One large egg binds the ingredients together perfectly.
How To Make Gingerbread Mini-Muffins (Jason’s Deli Copy Cat )
Step 1: Preheat your oven to 350°F (175°C). Generously spray a 24-count mini-muffin tin with non-stick cooking spray or line it with mini paper liners.
Step 2: In a medium bowl, sift together the flour, ground ginger, cinnamon, baking soda, and salt. Sifting is important here to ensure there are no clumps of baking soda, which can leave a bitter taste in such small muffins.
Step 3: In a separate large bowl, whisk together the melted butter, brown sugar, egg, and molasses until the mixture is dark and smooth. Once combined, slowly stir in the hot water. Don’t worry if the batter looks very thin at this stage—that is exactly what you want!
Step 4: Gradually fold the dry ingredients into the wet mixture until just combined. Over-mixing will make the muffins tough, so stop as soon as the flour streaks disappear. Fill each mini-muffin cup about 3/4 full and bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
Jason’s Deli Gingerbread Muffins Recipe Tips
- Don’t Skip the Sifting: Because these muffins are small, even a tiny clump of baking soda or ginger can ruin a bite. Sifting ensures the leavening is perfectly distributed for an even rise.
- Use “True” Molasses: Avoid using Blackstrap molasses, as it is too bitter for this recipe. Use unsulphured molasses (like Grandma’s brand) to get that signature sweet, dark profile.
- The Hot Water Trick: Adding the hot water at the very end “blooms” the spices and thins the batter. A thin batter is the secret to the delicate, melt-in-your-mouth crumb found at Jason’s Deli.
- Avoid Over-Baking: Mini-muffins can dry out in a matter of seconds. Start checking them at the 10-minute mark; they are done when the tops spring back lightly when touched.
- The “Secret” Topping: To get that authentic look, sprinkle a tiny bit of granulated sugar or “sparkling sugar” on the tops immediately after taking them out of the oven.
Storing Instructions
- Room Temperature: Store these muffins in an airtight container for up to three days; adding a paper towel inside the container will help absorb excess moisture and prevent them from becoming sticky.
- Freezing: For long-term storage, flash-freeze the muffins on a baking sheet before transferring them to a freezer bag for up to three months.
Jason’s Deli Gingerbread Muffins Recipe Faqs
What kind of molasses should I use for the most authentic flavor? For the exact Jason’s Deli taste, use unsulphured blackstrap or dark molasses. Avoid “Light” molasses, which lacks the deep color, and definitely stay away from “Sulphured” molasses, which can have a chemically aftertaste.
Why is my batter so thin compared to other muffin recipes? Don’t panic! The authentic recipe uses hot water to dissolve the molasses and bloom the spices. This results in a very thin, almost pourable batter, which is exactly what creates that signature light and springy “sponge” texture.
Can I make these into full-sized muffins instead of mini-muffins? Yes, you can. However, the Jason’s Deli experience is all about the “pop-ability” of the mini size. If you use a standard muffin tin, increase your bake time to 18–22 minutes.
How do I get the muffins out of the tin without them sticking? Molasses is very sticky when warm. The best method is to use a high-quality non-stick spray or mini cupcake liners. If baking directly in the tin, let them cool for exactly five minutes, then use a thin butter knife to gently pop them out.
How should I store these to keep them from getting dry? These muffins are best stored in an airtight container at room temperature. Because of the high moisture content from the molasses, they actually stay soft for 3–4 days. In fact, many people think they taste even better on the second day!
Can I freeze these gingerbread muffins? Absolutely. These freeze beautifully. Once completely cool, place them in a freezer bag in a single layer. They will stay fresh for up to 3 months. Just thaw them at room temperature for about 20 minutes before serving.
Are these muffins seasonal at Jason’s Deli? While gingerbread is often associated with the holidays, Jason’s Deli typically serves these year-round at their salad bar. This copycat recipe allows you to have that “anytime” treat whenever the craving strikes!
More Copycat Jason’s Deli Recipes
Instant Pot Copycat Jason’s Deli Broccoli Cheese Soup
Easy Copycat Jason’s Deli Ranch Dressing Recipe
Copycat Easy Jason’s Deli Reuben Recipe
Instant Pot Jason’s Deli Chicken Pot Pie Soup
Copycat Jason’s Deli Irish Potato Soup
Jason’s Deli Pasta Salad Recipe (Easy Copycat)
Copycat Jason’s Deli Tomato Soup
Jason’s Deli Chicken Noodle Soup Recipe
Jason’s Deli Chicken Salad Recipe
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Gingerbread Mini-Muffins (Jason’s Deli Copy Cat )
Description
Ingredients
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons butter, unsalted
- 2 tablespoons brown sugar
- 3 tablespoons molasses
- 3 tablespoons water, hot
- 1 small egg
Instructions
- Preheat your oven to 350°F (175°C). Generously spray a 24-count mini-muffin tin with non-stick cooking spray or line it with mini paper liners.
- In a medium bowl, sift together the 1/2 cup all-purpose flour, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cinnamon, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
- In a separate large bowl, whisk together the melted 2 tablespoons butter, 2 tablespoons brown sugar, 1 small egg, and 3 tablespoons molasses until the mixture is dark and smooth. Once combined, slowly stir in the h3 tablespoons water.
- Gradually fold the dry ingredients into the wet mixture until just combined. Over-mixing will make the muffins tough, so stop as soon as the flour streaks disappear. Fill each mini-muffin cup about 3/4 full and bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
Equipment
- Egg Mold, or muffin tin
- Cooking Spray
Nutrition
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