Spiced Molasses Gingerbread Muffins Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
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 (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
- Preheat and Prepare: Preheat your oven to 425℉ (220℃). Grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
