Go Back
–+ servings
Spiced Molasses Gingerbread Muffins

Cozy Spiced Molasses Gingerbread Muffins for Holiday Mornings

Delight in these Spiced Molasses Gingerbread Muffins, bringing warmth and rich flavors to your holiday mornings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Baking
Cuisine: Holiday
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour substitute with a gluten-free blend if desired.
  • 1 teaspoon Kosher Salt no substitutions necessary.
  • 1 teaspoon Baking Soda ensure it's fresh for optimal rise.
  • 1 teaspoon Ground Cinnamon can substitute with allspice.
  • 1 teaspoon Ground Ginger fresh ginger can be used for a stronger taste.
  • 1/2 teaspoon Ground Cloves omit for a milder spice profile.
  • 1/2 cup Unsalted Butter use margarine or a vegan butter substitute for dairy-free.
  • 1/4 cup Neutral Oil can substitute with applesauce for a lighter option.
  • 1 teaspoon Vanilla Extract choose pure vanilla for the best taste.
  • 1/2 cup Molasses use unsulphured or dark molasses.
  • 1/2 cup Light Brown Sugar replace with coconut sugar for a healthier alternative.
  • 1 large Egg a flax egg can be used for vegan versions.
  • 1/2 cup Sour Cream substitute with Greek yogurt or use non-dairy yogurt.
For the Topping
  • 1 tablespoon Coarse Sugar optional but recommended.

Equipment

  • Muffin tin
  • mixing bowls
  • Whisk
  • spatula
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425℉ (218℃) and prepare a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, kosher salt, baking soda, ground cinnamon, ground ginger, and ground cloves.
  3. In a separate bowl, combine the melted unsalted butter, neutral oil, vanilla extract, molasses, and light brown sugar; whisk until smooth.
  4. Gently fold the wet mixture into the dry ingredients using a spatula until just combined.
  5. Scoop the batter into the muffin cups and optionally sprinkle coarse sugar on top.
  6. Bake at 425℉ for 5 minutes, then reduce to 350℉ (180℃) and bake for an additional 14-15 minutes.
  7. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

These muffins are versatile; feel free to modify ingredients for dietary needs, and enjoy both fresh or stored as desired.

Tried this recipe?

Let us know how it was!