Spiced Molasses Gingerbread Muffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
