Description
These Gingerbread Muffins are a delightful seasonal treat, packed with warm spices like cinnamon, ginger, and cloves, and sweetened with molasses and brown sugar. Perfectly moist and tender thanks to sour cream and a combination of butter and oil, they make an excellent breakfast or snack during the holidays or anytime you crave cozy flavors.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 ½ teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
Wet Ingredients
- ¼ cup unsalted butter (melted)
- ¼ cup neutral oil
- 2 teaspoons vanilla extract
- ¾ cup molasses
- ½ cup light brown sugar (packed)
- 1 large egg (room temperature)
- 1 cup sour cream (room temperature)
Topping
- ¼ cup coarse sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425℉. Grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, kosher salt, baking soda, ground cinnamon, ginger, and ground cloves until well blended. Set aside.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, neutral oil, vanilla extract, molasses, and light brown sugar until smooth. Add the room temperature egg and sour cream, whisking again until fully combined and smooth.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and gently fold the mixture together until just combined. The batter will be thick, so avoid overmixing to keep muffins tender.
- Fill Muffin Tin: Divide the batter evenly into the 12 muffin cups, filling each completely. If desired, sprinkle the tops generously with coarse sugar for a sweet, crunchy finish.
- Bake – First Phase: Place the muffin tin in the preheated oven and bake at 425℉ for 5 minutes. This initial high heat helps the muffins rise quickly.
- Bake – Second Phase: Without removing the muffins, reduce the oven temperature to 350℉ and continue baking for an additional 14 to 15 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure the egg and sour cream are at room temperature to create a smooth batter and optimal texture.
- Do not overmix the batter once the wet and dry ingredients are combined to keep muffins tender.
- Molasses adds deep flavor and sweetness; use unsulphured for best taste.
- Coarse sugar topping is optional but adds a delightful crunch and sparkle.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
