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Molasses Gingerbread Muffins Recipe (Warm and Spicy Delight!)

Molasses Gingerbread Muffins

If you’re looking for a delightful way to embrace the cozy flavors of fall, look no further than these Molasses Gingerbread Muffins. Bursting with warmth and spice, these muffins are a perfect treat for any time of the year but are particularly beloved as the cooler months approach.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Baked Goods
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar packed
  • 1/2 cup molasses
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Cooling rack
  • Paper Liners or Cooking Spray

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Prepare your muffin tin by lining it with paper liners or lightly greasing it.
  2. Step 2: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
  3. Step 3: In a large mixing bowl, cream together the softened unsalted butter and brown sugar until light and fluffy, about 3-5 minutes.
  4. Step 4: Add the molasses and mix until fully incorporated.
  5. Step 5: Beat in the eggs one at a time, ensuring each is fully mixed in before adding the next.
  6. Step 6: Stir in the milk and vanilla extract until smooth.
  7. Step 7: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing until just combined.
  8. Step 8: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  9. Step 9: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  10. Step 10: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a freezer-safe bag for up to 3 months.