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Spiced Molasses Gingerbread Muffins

Cozy Spiced Molasses Gingerbread Muffins for Holiday Cheer

Delightful Spiced Molasses Gingerbread Muffins blend earthy molasses and fragrant spices, perfect for festive mornings.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Substitute with whole wheat flour for a denser muffin.
  • 1 tsp kosher salt Use regular salt if unavailable.
  • 1 tsp baking soda Ensure it's fresh for optimal rise.
  • 2 tsp ground cinnamon Substitute with mixed spices as desired.
  • 1 tsp ground ginger Crucial for that authentic gingerbread taste.
  • 1/2 tsp ground cloves Omit if unavailable or for a milder flavor.
  • 1/2 cup unsalted butter (melted) Replace with coconut oil for dairy-free muffins.
  • 1/4 cup neutral oil Swap with olive oil if needed.
  • 1 tsp vanilla extract Don’t skip this for better taste.
  • 3/4 cup molasses Dark brown sugar can be a substitute.
  • 1/2 cup light brown sugar (packed) Granulated sugar can be used in a pinch.
  • 1   large egg (room temperature) Use a flax egg for a vegan version.
  • 1/2 cup sour cream (room temperature) Substitute with Greek yogurt or buttermilk.
For the Topping
  • 1 tbsp coarse sugar Regular sugar can be used as a substitute.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners or grease each cup.
  2. In a large mixing bowl, whisk together all-purpose flour, kosher salt, baking soda, ground cinnamon, ground ginger, and ground cloves.
  3. In another bowl, combine melted unsalted butter, neutral oil, vanilla extract, molasses, and light brown sugar.
  4. Add in the large egg and sour cream, mixing until smooth.
  5. Gently fold the dry ingredients into the wet mixture until just combined.
  6. Spoon the batter into the muffin cups and sprinkle tops with coarse sugar.
  7. Bake at 425°F for 5 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 14-15 minutes until a toothpick comes out clean.
  8. Remove from oven and let cool for 5 minutes before transferring muffins to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Allow muffins to cool in the pan for just 5 minutes before transferring to prevent sogginess. Store in an airtight container for up to 3 days or freeze for longer storage.

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