Molasses Refrigerator Muffins
Discover the ultimate no-fuss breakfast or snack with these irresistibly spiced Molasses Refrigerator Muffins! Infused with the deep richness of molasses and complemented by warm hints of cinnamon, ginger, and cloves, these muffins are a celebration of cozy flavors. The recipe is designed for convenience—prepare the batter ahead of time and refrigerate it for up to three days, so you can enjoy freshly baked, tender muffins on-demand. Optional add-ins like chopped nuts and dried cranberries add delightful texture and bursts of flavor. Perfectly moist and easy to make, these muffins are a great option for busy mornings or casual gatherings. Bake a batch and savor the timeless charm of old-fashioned baking!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.25 teaspoons Ground cloves
- 0.5 cups Unsalted butter, softened
- 1 cup Granulated sugar
- 2 large Eggs
- 0.75 cup Molasses
- 1 cup Buttermilk
- 0.5 cups Chopped nuts (optional)
- 0.5 cups Raisins or dried cranberries (optional)
Instructions
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Mix in the molasses until fully incorporated.
Gradually add the dry ingredients into the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing gently to combine after each addition. Avoid over-mixing.
If desired, fold in the chopped nuts and raisins/dried cranberries.
Cover and refrigerate the batter for at least 1 hour. The batter can be kept in the refrigerator for up to 3 days, allowing you to bake fresh muffins as needed.
When ready to bake, preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease the pan.
Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
4294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.3 g | 190% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 4217 mg | 183% | |
| Total Carbohydrate | 698.7 g | 254% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 452.8 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1020 mg | 78% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 5336 mg | 114% | |
*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.
