Spiced 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
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 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
