Spiced Molasses Gingerbread Muffins Recipe

Introduction

These Spiced Molasses Gingerbread Muffins combine warm spices with rich molasses for a moist, flavorful treat. Perfect for cozy mornings or an afternoon snack, they fill your kitchen with inviting aromas and a hint of holiday spirit.

Ingredients

• 2 ½ cups all-purpose flour
• ½ teaspoon kosher salt
• 1 ½ teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ cup unsalted butter, melted
• ¼ cup neutral oil
• 2 teaspoons vanilla extract
• ¾ cup molasses (unsulphured or dark molasses recommended)
• ½ cup light brown sugar, packed
• 1 large egg, room temperature
• 1 cup sour cream, room temperature
• ¼ cup coarse sugar (for topping)

Instructions

1. Step 1: Preheat your oven to 425℉ (220℃) and grease a 12-cup muffin tin or line it with paper liners.
2. Step 2: In a large mixing bowl, whisk together the flour, salt, baking soda, cinnamon, ginger, and cloves. Set aside.
3. Step 3: In another bowl, combine the melted butter, oil, vanilla, molasses, and brown sugar. Whisk until smooth.
4. Step 4: Add the egg and sour cream to the wet mixture and whisk again until fully combined.
5. Step 5: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. The batter will be thick—avoid overmixing.
6. Step 6: Divide the batter evenly among the muffin cups, filling each to the top. Sprinkle coarse sugar generously over each muffin for a sparkly crust.
7. Step 7: Bake at 425℉ for 5 minutes. Then reduce the oven temperature to 350℉ (175℃) without opening the door and bake for an additional 14–15 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Step 8: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use dark molasses for deeper flavor; blackstrap molasses is stronger and slightly bitter, so use sparingly if preferred.
• For a dairy-free version, replace sour cream with coconut yogurt and butter with a vegan alternative.
• Add chopped crystallized ginger or nuts into the batter for extra texture and zing.

Storage

Store these muffins covered at room temperature for up to 3 days. The coarse sugar topping may lose its crunch but can be refreshed by warming the muffins briefly in a toaster oven or conventional oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these muffins?

Yes, these muffins freeze well. Wrap them individually in plastic wrap or store in an airtight container and freeze for up to 3 months. Thaw at room temperature or warm in the oven before eating.

What can I substitute for sour cream?

You can use plain yogurt or buttermilk as a substitute for sour cream. For a non-dairy option, try coconut yogurt or a mixture of plant-based milk with a splash of lemon juice to mimic the tanginess.

Spiced Molasses Gingerbread Muffins Recipe

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★★★★★

4.9 from 140 reviews

These Spiced Molasses Gingerbread Muffins are a delightful treat packed with warm spices like cinnamon, ginger, and cloves, combined with the rich depth of molasses for a moist, flavorful muffin. Perfect for cozy breakfasts or afternoon snacks, they feature a tender crumb with a softly sugared top that adds a subtle crunch.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups all-purpose flour
• ½ teaspoon kosher salt
• 1 ½ teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves

Wet Ingredients

• ¼ cup unsalted butter, melted
• ¼ cup neutral oil (e.g., vegetable or canola oil)
• 2 teaspoons vanilla extract
• ¾ cup molasses (unsulphured or dark molasses recommended)
• ½ cup light brown sugar, packed
• 1 large egg, room temperature
• 1 cup sour cream, room temperature

Topping

• ¼ cup coarse sugar (for sprinkling on tops)

Instructions

1. Prepare Oven and Muffin Tin: Preheat your oven to 425℉ (220℃). Grease a 12-cup muffin tin or line it with paper muffin liners for easy removal and cleaning.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, kosher salt, baking soda, ground cinnamon, ground ginger, and ground cloves until evenly combined. Set aside.
3. Combine Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, neutral oil, vanilla extract, molasses, and light brown sugar until smooth. Add the egg and sour cream, whisking again until the mixture is fully combined and smooth.
4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together until just combined. The batter will be thick, so avoid overmixing to keep muffins tender.
5. Fill Muffin Tin and Add Topping: Divide the thick batter evenly among the 12 muffin cups, filling each one completely. Sprinkle the tops generously with coarse sugar to create a sweet, crunchy crust.
6. Bake at High Temperature: Place the muffins in the preheated oven and bake for 5 minutes at 425℉ to give the muffins a good lift and crust development.
7. Reduce Temperature and Continue Baking: Without removing the muffins from the oven, reduce the temperature to 350℉ (175℃) and continue baking for an additional 14-15 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This keeps the bottoms from getting soggy and helps them set perfectly.

Notes

• Store muffins covered at room temperature for up to 3 days. The sugared tops may become soggy but can be refreshed by warming briefly in a toaster oven or regular oven.
• Use unsulphured or dark molasses for the best flavor. Blackstrap molasses can be used but has a stronger, slightly bitter taste.
• Room temperature ingredients (egg and sour cream) help create a smoother batter and more even baking.
• This recipe yields 12 generously sized muffins suitable for sharing or enjoying throughout the week.

Keywords: Molasses muffins, gingerbread muffins, spiced muffins, breakfast muffins, holiday baking, cinnamon muffins, ginger muffins