Why Make This Recipe
Molasses Muffins are a delightful combination of sweet and spice. They offer a warm, comforting taste that brings back memories of cozy autumn mornings. These muffins are easy to make and are perfect for breakfast, snacks, or even dessert. The rich flavor of molasses paired with warm spices makes them a treat you will want to bake time and time again.
How to Make Molasses Muffins
Ingredients:
- ¾ cup unsulphured or dark molasses
- ½ cup unsalted butter
- 2⅔ cups flour
- 2 tsp ground ginger
- 1½ tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup brown sugar
- ½ cup sour cream or plain yogurt
- ½ cup whole milk
- 1 large egg
- Coarse sugar for sprinkling
Lemon Glaze:
- ½ cup powdered sugar
- 1-2 tbsp fresh squeezed lemon juice
Vanilla Glaze:
- ½ cup powdered sugar
- 1-2 tbsp milk
- ½ tsp vanilla extract
Directions:
- Preheat the oven to 425°F. Coat a muffin tray with cooking spray.
- In a large bowl, combine molasses and butter; microwave until the butter is melted.
- In another bowl, whisk together flour and spices.
- Add sugar, sour cream, milk, and egg to the molasses mixture and mix well.
- Gradually combine with the flour mixture until just combined.
- Divide the batter into the muffin tray and sprinkle with coarse sugar.
- Bake for 5 minutes at 425°F, then reduce heat to 350°F and bake for an additional 11-14 minutes until a tester comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack.
- For the glaze, mix powdered sugar with lemon juice or milk and vanilla extract until creamy. Drizzle it over the cooled muffins and serve.
How to Serve Molasses Muffins
Molasses Muffins are best served warm, fresh out of the oven, but they are also delicious at room temperature. You can enjoy them plain, or you can add a drizzle of lemon or vanilla glaze for a tasty finish. They make for a great snack with tea or coffee, or you can serve them as part of a cozy breakfast spread.
How to Store Molasses Muffins
Store any leftover Molasses Muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze the muffins. Simply wrap them tightly in plastic wrap and then place them in a freezer-safe bag. They will keep well for up to 3 months. To enjoy, just thaw them at room temperature or warm them in the oven.
Tips to Make Molasses Muffins
- Make sure your ingredients are at room temperature before starting.
- Do not overmix the batter; mix until just combined to keep the muffins fluffy.
- Try using fresh spices for a stronger flavor.
- If you like nuts, consider adding chopped walnuts or pecans to the batter for a crunchy texture.
Variation
You can customize these muffins by adding raisins or dried cranberries for even more sweetness and texture. You could also substitute the whole milk with almond milk for a dairy-free option.
FAQs
1. Can I use blackstrap molasses instead of unsulphured molasses?
Yes, blackstrap molasses will work, but the flavor will be stronger and slightly more bitter.
2. What can I use instead of sour cream?
Plain yogurt can be used as a substitute for sour cream. You can also use buttermilk for a similar effect.
3. How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, the muffins are done baking.
Glazed Gingerbread Muffins
Ingredients
Method
- Preheat the oven to 425°F (220°C). Coat a muffin tray with cooking spray.
- In a large bowl, combine molasses and butter; microwave until the butter is melted.
- In another bowl, whisk together flour and spices.
- Add brown sugar, sour cream, milk, and egg to the molasses mixture and mix well.
- Gradually combine with the flour mixture until just combined.
- Divide the batter into the muffin tray and sprinkle with coarse sugar.
- Bake for 5 minutes at 425°F, then reduce heat to 350°F (175°C) and bake for an additional 11-14 minutes until a tester comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack.
- For the glaze, mix powdered sugar with lemon juice or milk and vanilla extract until creamy.
- Drizzle it over the cooled muffins and serve.
