Gingerbread Muffins

Gingerbread muffins are soft and fluffy, bakery style molasses muffins. These winter muffins are filled with lots of cozy warming spices and are topped with crunchy sugar.

Preheat the oven to 375 F (190 C). Line a 12 ct. muffin pan with cupcake liners.

Step 1:  

In a microwave safe cup, heat water to warm and mix in the molasses until smooth and well combined.

Step 2:  

In a mixing bowl whisk the all purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, ground nutmeg and salt together until well combined.

Step 3:  

In a large mixing bowl, whisk the melted butter and light brown sugar together until well combined. Whisk in the warm molasses, followed by the egg and sour cream until smooth and well combined.

Step 4:  

Mix the dry ingredients into wet, alternating with the milk until just combined.

Step 5:  

Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners. For the tall bakery style tops, alternate muffin cups. Top with coarse sugar if you like.

Step 6:  

Bake the ginger muffins for 17 -20 minutes. Cool the muffin pan in the pan for 5 - 10 minutes.

Step 7:  

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