Gingerbread Muffins Recipe

Molasses-based gingerbread muffins are fluffy and bakery-style. They are loaded with hot spices and crisp sugar. Simple ginger muffins will become your favorite winter muffin recipe.

– ½ cup (118 ml) molasse – ¼ cup (59 ml) very warm water – 2 cups (240 g) all purpose flour – 1 teaspoon baking soda – 2½ teaspoons ground ginger – 1½ teaspoons ground cinnamon – 1 teaspoon ground clove – ½ teaspoon ground nutmeg – ¼ teaspoon salt – 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 – 2 - 3 tablespoons (25 - 38 g) coarse sugar for topping, optional

Ingredient

Direction

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1

Adjust oven temperature to 375 F (190 C). Use cupcake liners to line a 12-count muffin pan.

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2

Heat the water in a microwave-safe cup, then stir in the molasses until completely blended and smooth. 

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3

All-purpose flour, baking soda, ground cinnamon, ginger, cloves, nutmeg, and salt should be mixed well in a basin.

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4

Whisk melted butter and light brown sugar in a large bowl until thoroughly blended. Add the warm molasses, egg, and sour cream and whisk until smooth.

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5

Scoop muffin batter into muffin liners with a 3-tbsp cookie scoop. Alternate muffin cups for tall bakery tops. Add coarse sugar if needed.

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6

Ginger muffins should be baked for 17–20 minutes until a toothpick inserted into the center comes out clean or with a few wet crumbs and the tops spring back when pressed.

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7

Pan-cool the muffin pan for 5–10 minutes. Carefully remove the molasses spiced muffins from the pan and let them cool on a rack. Enjoy!

also see

also see

Amish Breakfast Casserole Recipe