Spiced Molasses Gingerbread Muffins Recipe
Introduction
These Spiced Molasses Gingerbread Muffins offer a warm and comforting blend of spices perfect for cozy mornings or holiday gatherings. Rich molasses and aromatic ginger create a tender, flavorful muffin that’s both sweet and slightly spicy.
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 (optional, for topping)
Instructions
- Step 1: Preheat your oven to 425℉ and grease a 12-cup muffin tin or line it with paper liners.
- Step 2: In a large bowl, whisk together the flour, salt, baking soda, cinnamon, ginger, and cloves. Set aside.
- Step 3: In another bowl, combine the melted butter, oil, vanilla, molasses, and brown sugar. Whisk until smooth, then add the egg and sour cream. Whisk again until fully combined.
- Step 4: Add the wet ingredients to the dry ingredients and gently fold together until just combined. The batter will be thick; avoid overmixing.
- Step 5: Divide the batter evenly among the muffin cups, filling each to the top. If desired, sprinkle the tops generously with coarse sugar.
- Step 6: Bake at 425℉ for 5 minutes, then reduce the oven temperature to 350℉ without removing the muffins. Continue baking for another 14–15 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Step 7: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra texture, fold in ½ cup chopped nuts or crystallized ginger before baking.
- Use maple syrup instead of molasses for a milder sweetness and different flavor profile.
- Ensure sour cream and egg are at room temperature to help the batter mix smoothly and rise evenly.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. Reheat muffins by warming in a microwave for 15–20 seconds or in a toaster oven until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute yogurt for sour cream?
Yes, plain Greek yogurt can be used in place of sour cream in equal amounts. It will maintain the moisture and add a slight tang.
Why do I bake at a high temperature first, then reduce it?
Baking at 425℉ initially helps the muffins rise quickly, creating a nice dome. Lowering the temperature afterward ensures they cook through without burning the tops.
PrintSpiced Molasses Gingerbread Muffins Recipe
These Spiced Molasses Gingerbread Muffins are a perfect cozy treat bursting with warm spices and rich molasses flavor. Soft, moist, and slightly dense, they combine cinnamon, ginger, and cloves for a festive and comforting taste. Made with a mixture of melted butter, oil, and sour cream, they stay tender and flavorful. Topped with a sprinkle of coarse sugar for a pleasant crunch, these muffins are ideal for holiday breakfasts or an afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 muffin tin: 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, cinnamon, ginger, and ground cloves until well 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. Add the egg and sour cream, and whisk again until the mixture is smooth and fully combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients. Fold gently with a spatula or wooden spoon just until the flour mixture is incorporated. The batter will be thick and slightly lumpy; avoid overmixing to keep the muffins tender.
- Fill muffin cups: Evenly divide the batter among the 12 muffin tin cups, filling each to the top. If desired, sprinkle the tops generously with the coarse sugar to add a crunchy finish.
- Bake in two stages: Place the muffin tin in the preheated oven and bake at 425℉ for 5 minutes. Then, without removing the muffins, reduce the oven 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 with a few moist crumbs but no wet batter.
- Cool the muffins: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- For best texture, use room temperature eggs and sour cream so the batter mixes evenly.
- Do not overmix the batter to prevent tough muffins; fold gently until just combined.
- Molasses gives a strong flavor—choose unsulphured molasses for a milder, richer taste.
- If you like, add chopped nuts or raisins for extra texture and flavor.
- These muffins freeze well; wrap tightly and freeze for up to 2 months.
- Reheat muffins in a microwave or toaster oven for best freshness.
Keywords: gingerbread muffins, molasses muffins, spiced muffins, holiday muffins, cinnamon muffins, ginger muffins, easy muffin recipe
