Ginger Molasses Muffins
Warm, spiced, and irresistibly moist, these Ginger Molasses Muffins are the perfect treat for chilly mornings or cozy afternoons. Infused with the rich flavors of molasses, ground ginger, cinnamon, and a hint of cloves, these muffins offer a delightful balance of sweetness and spice. Crystallized ginger adds an optional touch of texture and zing, making them truly unforgettable. Ready in just 35 minutes, this recipe is quick and easy—ideal for busy bakers who still crave homemade comfort. Soft yet hearty, these muffins pair beautifully with a steaming cup of coffee or tea, making them a delicious companion for breakfast or an afternoon snack. Whether you enjoy them fresh out of the oven or cooled to perfection, these ginger molasses muffins promise to deliver big flavor in every bite!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground cloves
- 1 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted and slightly cooled
- 0.75 cups Molasses
- 0.5 cups Granulated sugar
- 2 large Eggs
- 0.75 cups Whole milk
- 1 teaspoons Vanilla extract
- 0.25 cups Crystallized ginger, finely chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly with butter or non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt until well combined.
In a separate medium-sized bowl, whisk together the melted butter, molasses, and granulated sugar until smooth.
Add the eggs to the wet mixture one at a time, whisking after each addition until fully incorporated.
Stir in the milk and vanilla extract until the wet ingredients are well blended.
Pour the wet ingredients into the dry ingredients and gently fold them together using a rubber spatula or wooden spoon. Be careful not to overmix; stir just until no dry flour pockets remain. If using crystallized ginger, fold it in at this stage.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins pair wonderfully with a cup of tea or coffee!
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 214 mg | 9% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 28.2 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 348 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
