Spiced Molasses Gingerbread Muffins Recipe

Introduction

Spiced Molasses Gingerbread Muffins bring the cozy warmth of gingerbread into a quick, easy breakfast or snack. Packed with rich molasses and fragrant spices, these muffins offer a tender crumb and a perfect balance of sweet and spicy flavors.

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
• 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℉. Grease a 12-cup muffin tin or line it with paper liners.
2. Step 2: In a large mixing bowl, whisk together the flour, kosher salt, baking soda, cinnamon, ginger, and cloves. Set aside.
3. Step 3: In another bowl, whisk melted butter, oil, vanilla, molasses, and light brown sugar until combined. Add the egg and sour cream, whisking again until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and fold together gently until just combined. The batter will be thick—avoid overmixing.
5. Step 5: Divide the batter evenly among the muffin cups, filling them completely. Sprinkle the tops generously with coarse sugar.
6. Step 6: Bake at 425℉ for 5 minutes. Then reduce the oven temperature to 350℉ without opening the oven door, and continue baking for 14–15 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
7. Step 7: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For a dairy-free version, substitute sour cream with a plant-based yogurt and use a dairy-free butter alternative.
• Add chopped crystallized ginger or walnuts to the batter for extra texture and zing.
• If you prefer a less intense molasses flavor, reduce molasses to ½ cup and increase brown sugar slightly.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped individually for up to 2 months. To reheat, warm muffins in a microwave for 15–20 seconds or in a preheated oven at 350℉ for 5–7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark molasses instead of regular molasses?

Yes, dark molasses can be used and will add a richer, more robust flavor. Keep in mind it may also make the muffins a bit more bitter, so you might want to slightly increase the brown sugar to balance.

Why do we bake the muffins at a high temperature first, then lower it?

Baking at a higher temperature initially helps the muffins rise quickly, creating a soft, fluffy texture and a nicely domed top. Lowering the temperature afterward ensures they cook gently through without burning the edges.

Spiced Molasses Gingerbread Muffins Recipe

Print Recipe

★★★★★

4.8 from 117 reviews

These Spiced Molasses Gingerbread Muffins are a delightful treat combining warm spices like cinnamon, ginger, and cloves with the rich sweetness of molasses. Perfectly moist and tender from sour cream and a combination of butter and oil, they offer a comforting flavor reminiscent of classic gingerbread in a convenient muffin form, ideal for breakfast or a cozy snack.

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

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 (such as vegetable or canola oil)
• 2 teaspoons vanilla extract
• ¾ cup molasses
• ½ cup light brown sugar, packed
• 1 large egg, room temperature
• 1 cup sour cream, room temperature

Topping

• ¼ cup coarse sugar

Instructions

1. Preheat and Prepare: Preheat your oven to 425℉ (220℃). Grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, kosher salt, baking soda, ground cinnamon, ground ginger, and ground cloves until well combined. Set aside.
3. Combine Wet Ingredients: In another bowl, whisk together the melted unsalted butter, neutral oil, vanilla extract, molasses, and light brown sugar. Once smooth, add the egg and sour cream and whisk again until the mixture is fully combined and smooth.
4. Combine Wet and Dry Mixtures: Add the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula or wooden spoon until just combined. The batter will be thick, so avoid overmixing to keep the muffins tender.
5. Fill Muffin Cups and Add Topping: Divide the batter evenly among the 12 muffin cups, filling each one completely. Sprinkle the tops generously with the coarse sugar to add a crunchy, sparkling finish.
6. Bake Part One: Place the muffin tin in the oven and bake at 425℉ for 5 minutes. This initial high heat helps the muffins rise quickly and develop a nice crust.
7. Adjust Temperature and Bake Part Two: After 5 minutes, lower the oven temperature to 350℉ (175℃) without removing the muffins. Continue baking for an additional 14-15 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
8. Cool Muffins: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely or serve warm.

Notes

• Molasses gives these muffins their signature rich flavor and deep color; use unsulfured molasses for best taste.
• Room temperature egg and sour cream help the batter combine more smoothly and create a better texture.
• To make muffins less sweet, reduce brown sugar by ¼ cup and adjust to taste.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• These muffins can be warmed slightly before serving to enhance their spicy aroma and softness.

Keywords: gingerbread muffins, molasses muffins, spiced muffins, holiday breakfast, cozy muffins, cinnamon ginger muffins