Description
These Gingerbread Muffins are a delightful treat infused with warming spices such as ginger, cinnamon, cloves, and nutmeg, complemented by the rich sweetness of molasses. Perfect for cozy mornings or festive occasions, these muffins boast a tender crumb with a slightly crisp top sprinkled with optional coarse sugar for extra texture and sweetness.
Ingredients
Scale
Wet Ingredients
- ½ cup (118 ml) molasses
- ¼ cup (59 ml) very warm water
- ½ cup (113 g) unsalted butter, melted
- ¾ cup (150 g) light brown sugar
- 1 large egg, room temperature
- ¼ cup (60 g) sour cream, room temperature
- ¼ cup (59 ml) milk, room temperature
Dry Ingredients
- 2 cups (240 g) all purpose flour
- 1 teaspoon baking soda
- 2½ teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Topping
- 2 – 3 tablespoons (25 – 38 g) coarse sugar, optional
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with cupcake liners to prevent sticking and ease cleanup.
- Warm Molasses Mix: Warm the water in a microwave-safe cup until very warm. Stir in the molasses until the mixture is smooth and fully combined, setting this aside for now.
- Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt until evenly combined.
- Mix Wet Ingredients: In a large mixing bowl, whisk the melted butter and light brown sugar together until well combined. Then whisk in the warm molasses mixture, followed by the egg and sour cream, mixing until smooth and cohesive.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Mix gently until just combined to avoid overmixing which could toughen the muffins.
- Scoop Batter: Using a 3-tablespoon cookie scoop or spoon, evenly portion the batter into the muffin liners. For taller bakery-style tops, fill alternate muffin cups. Optionally, sprinkle the coarse sugar over each muffin for added crunch and sweetness.
- Bake Muffins: Place the muffin pan in the preheated oven and bake for 17 to 20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The muffin tops should bounce back quickly when lightly pressed.
- Cool and Serve: Let the muffins cool in the pan for 5 to 10 minutes, then gently remove them from the pan and transfer to a wire rack to cool completely. Enjoy these flavorful gingerbread muffins warm or at room temperature.
Notes
- To achieve bakery-style tall tops, fill alternate muffin cups rather than adjacent ones.
- Use room temperature eggs, milk, and sour cream to ensure a smooth batter and proper rise.
- Coarse sugar topping is optional but adds a delightful crunch and decorative sparkle.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for extended storage.
- This recipe can be easily doubled for larger batches.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 16 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: gingerbread muffins, spiced muffins, holiday muffins, molasses muffins, ginger spice baking
