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Best Easy Spiced Molasses Gingerbread Muffins

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These best easy spiced molasses gingerbread muffins are soft, tender, and perfectly spiced. They come together in one bowl, no mixer required, and bake in under 20 minutes for a cozy, crowd-pleasing breakfast or snack.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/2 cup packed brown sugar (light or dark)
  • 1 large egg, room temperature
  • 1/2 cup unsulphured molasses
  • 1/2 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons turbinado sugar (for topping)
  • 1/2 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Line your muffin pan with paper liners or grease the cups well with butter or cooking spray. Set aside.
  2. Whisk the dry ingredients together. In a large mixing bowl, combine the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt. Whisk until everything is evenly distributed, about 30 seconds.
  3. Mix the wet ingredients in a separate bowl. In a medium bowl, whisk together the melted butter and brown sugar until smooth and combined. Add the egg and whisk vigorously until the mixture is pale and slightly thick, about 1 minute.
  4. Add the molasses and buttermilk. Pour in the molasses, buttermilk, and vanilla extract. Whisk until the mixture is completely smooth.
  5. Combine wet and dry ingredients. Pour the wet mixture into the bowl with the dry ingredients. Use a rubber spatula to fold everything together gently. Stir only until you no longer see streaks of flour. A few small lumps are fine. Do not overmix.
  6. Let the batter rest for 5 minutes. This allows the flour to fully hydrate and the baking soda to start working.
  7. Fill the muffin cups. Use a 1/4 cup ice cream scoop or a measuring cup to divide the batter evenly among the 12 muffin cups. Fill each cup about 3/4 full.
  8. Add the topping. In a small bowl, mix the turbinado sugar and cinnamon. Sprinkle a generous pinch over each muffin.
  9. Bake for 16-18 minutes, until the muffins are puffed, golden brown on top, and a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking.
  10. Cool in the pan for 5 minutes. Remove the pan from the oven and place it on a cooling rack. Let the muffins cool in the pan for exactly 5 minutes.
  11. Transfer to a cooling rack. Carefully remove the muffins from the pan and place them directly on the cooling rack. Let them cool completely if frosting, or enjoy warm.

Notes

For domed tops, fill cups 7/8 full and start oven at 400°F for first 5 minutes, then reduce to 375°F. Muffins taste even better on the second day. Store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.

Nutrition

Keywords: gingerbread muffins, molasses muffins, spiced muffins, easy muffin recipe, breakfast muffins, holiday muffins

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