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Molasses Gingerbread Muffins Recipe (Perfect for Fall!)

Molasses Gingerbread Muffins

Welcome to the world of warm spices and rich flavors with these delightful Molasses Gingerbread Muffins. Perfect for chilly mornings or cozy afternoons, these muffins bring the essence of gingerbread cookies to your breakfast table.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour provides the base for the muffins
  • 1 cup whole wheat flour adds nutritional value
  • 1 tsp baking soda helps the muffins rise
  • 1 tsp ground ginger gives the muffins their signature spice
  • 1 tsp ground cinnamon adds warmth and sweetness
  • 1/2 tsp ground nutmeg complements the other spices
  • 1/2 tsp salt enhances flavors
Wet Ingredients
  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar packed
  • 1/2 cup molasses the star ingredient
  • 2 large eggs binds ingredients together
  • 1/2 cup milk adds moisture

Equipment

  • Muffin Tin
  • Paper liners
  • Mixing bowls
  • Whisk
  • Electric mixer or wooden spoon
  • Measuring Cups and Spoons
  • Cooling Rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Step 2: In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.
  3. Step 3: In a large bowl, cream together softened unsalted butter and packed brown sugar until smooth and fluffy, about 2-3 minutes.
  4. Step 4: Mix in molasses and eggs, beating well after each addition.
  5. Step 5: Gradually add the dry ingredients to the wet mixture, alternating with milk until everything is combined.
  6. Step 6: Fill each muffin cup about two-thirds full with the batter.
  7. Step 7: Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
  8. Step 8: Allow muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins can last for about 3-5 days at room temperature in an airtight container. They can also be frozen for up to three months.