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A close-up of freshly baked Spiced Molasses Gingerbread Muffins in paper liners, with a sprinkle of sugar on top, placed on a clean, soft background.

Spiced Molasses Gingerbread Muffins

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Cozy holiday flavors shine in these Spiced Molasses Gingerbread Muffins, perfect for a festive breakfast or dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
chill_time 15 minutes
Total Time 45 minutes
Servings: 6 Muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup all-purpose flour for a fluffy texture use regular flour
  • ½ teaspoon baking soda helps the muffins rise
  • ¾ teaspoon ground ginger adds a warm spicy kick
  • ½ teaspoon ground cinnamon sweetens the spice blend
  • ¼ teaspoon ground nutmeg a little nutmeg deepens the flavor
  • ¼ teaspoon ground cloves adds a sweet aromatic flavor
  • ¼ teaspoon salt balances the sweetness
  • ⅓ cup molasses unsulphured; adjust for sweetness preference
  • ¼ cup unsalted butter can substitute with a neutral oil
  • ¼ cup plain Greek yogurt or plant-based yogurt for vegan option
  • ¼ cup milk or dairy-free milk water or coffee
  • 2 Tablespoons brown sugar packed adds richness
  • ½ Tablespoon apple cider vinegar or white vinegar
  • ½ teaspoon vanilla extract for flavor
  • 1 Tablespoon turbinado or granulated sugar optional for topping

Method
 

  1. Preheat the oven to 375°F (190°C). Line or grease every other cup of a 12-cup muffin pan to allow better airflow for taller muffins.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. In a large microwave-safe bowl, melt the butter and molasses together in 20-second increments. Once melted, whisk in the Greek yogurt, milk (or alternative liquid), brown sugar, vinegar, and vanilla extract until smooth.
  4. Add the dry ingredients to the wet mixture and stir with a rubber spatula until just combined. The batter will be thick, and you may see some foaming due to the baking soda reacting with the vinegar.
  5. Optional: Let the batter sit at room temperature for 15-20 minutes for the tallest muffins.
  6. Spoon the batter into the 6 muffin cups. Top each muffin with a sprinkle of turbinado or granulated sugar.
  7. Bake at 375°F (190°C) for 18-20 minutes, or until domed and set. A toothpick should come out clean or with a few crumbs.
  8. Allow muffins to cool for a few minutes before serving.

Nutrition

Serving: 1MuffinCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 25mgSodium: 170mgPotassium: 130mgFiber: 1gSugar: 17gVitamin A: 3IUCalcium: 4mgIron: 6mg

Notes

These gingerbread muffins are a delightful treat for the holiday season, perfect for breakfast or dessert. Store leftovers in an airtight container for up to a week or freeze them for a longer shelf life.

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