Gingerbread Muffins Recipe
Gingerbread muffins are soft and fluffy, bakery style molasses muffins. They are filled with lots of cozy warming spices and are topped with crunchy sugar. These ginger muffins are easy to make and will be your favorite winter muffin recipe.
Equipment
- 1 whisk and spoon or flexible spatula
- 1 large cookie scoop (3 tbsp, 45 ml) optional
Ingredients
- ½ cup (118 ml) molasses
- 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 cloves
- 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
Instructions
- Preheat the oven to 375 F (190 C). Line a 12 ct. muffin pan with cupcake liners.
- In a microwave safe cup, heat water to warm and mix in the molasses until smooth and well combined.½ cup (118 ml) molasses, ¼ cup (59 ml) very warm water
- 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.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
- 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. Mix the dry ingredients into wet, alternating with the milk until just combined.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
- 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.2 - 3 tablespoons (25 - 38 g) coarse sugar for topping, optional
- Bake the ginger muffins for 17 -20 minutes or until a toothpick inserted into the center of the muffins comes out clean or with a few moist crumbs and the tops bounce back quickly when lightly pressed.
- Cool the muffin pan in the pan for 5 - 10 minutes. Gently lift the molasses spiced muffins out of the pan and transfer to a cooling rack to cool to room temperature and enjoy!
Notes
Store: Place leftover gingerbread muffins in an airtight container for up to 5 days. If the molasses muffins are topped with a cream cheese frosting, the muffins must be stored in the fridge for the entire 5 days.
See Variations section of the blog post to make this recipe as mini gingerbread muffins and for topping suggestions such as lemon glaze, vanilla glaze or lemon cream cheese frosting.
Molasses: Use unsulphured molasses, not blackstrap for these muffins. If you must substitute, a dark honey would work the best.
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