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Molasses Gingerbread Muffins Recipe (Cozy Autumn Treat!)

Molasses Gingerbread Muffins

If you’re looking for the perfect autumn treat that warms the soul with a hint of nostalgia, look no further than Molasses Gingerbread Muffins. These delightful muffins are a beautiful blend of spices and sweetness, creating a treat that is perfect for breakfast, snacks, or even dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 0.5 cup molasses
  • 2 large eggs
  • 1 cup buttermilk

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack
  • Paper Liners or Cooking Spray

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it with cooking spray.
  2. Step 2: In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set this mixture aside.
  3. Step 3: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Step 4: Beat in the molasses and eggs until well combined.
  5. Step 5: Gradually add the dry mixture to the wet mixture, alternating with the buttermilk, until just combined.
  6. Step 6: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  7. Step 7: Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  8. Step 8: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins stay moist and flavorful for several days. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.