Spiced Molasses Gingerbread Muffins
These spiced molasses gingerbread muffins are soft, cozy, and filled with warm holiday spices. Flavored with molasses, cinnamon, and ginger, they’re pure Christmas comfort in muffin form ready in under 30 minutes.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3/4 cup dark brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup buttermilk
- 1/2 cup unsulphured molasses
- 1 teaspoon vanilla extract
- Optional: turbinado sugar for topping
Instructions
- Preheat oven to 375°F and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- In another bowl, whisk brown sugar, eggs, and oil until smooth. Add buttermilk, molasses, and vanilla, stirring until well combined.
- Pour wet ingredients into dry and gently fold until just combined—don’t overmix.
- Divide batter evenly among muffin liners, filling each about three-quarters full. Sprinkle tops with turbinado sugar if desired.
- Bake 18–20 minutes, until a toothpick inserted comes out clean and tops are springy.
- Cool in pan for a few minutes, then transfer to a rack. Serve warm or at room temperature.
Notes
Use unsulphured molasses for a balanced flavor. Don’t overmix to keep muffins tender. Add chocolate chips, nuts, or dried fruit for extra texture. Store airtight for 3 days or freeze for up to 3 months. Reheat gently to enjoy that fresh-baked warmth again.