Spiced Molasses Muffins
Get out a holiday mug, brew some coffee and enjoy one of these deliciously spiced molasses muffins. The molasses flavor is bold, the tops are slightly crispy with signature molasses cookie cracks and the spices will warm your mouth and bring a smile to your face. Even better if it's snowing outside.
I iterated this recipe more than any other recipe on the blog. They had all sort of issues from being overly dense to being so light they sunk. But I loved the flavor and was so determined to make these just right. I may have spent most of my family's grocery budget on molasses, but it was so worth it. These muffins are delicious and I'm thrilled to share them with you. If you follow a few of my tips to success, I know they will turn out great for you.
Speaking of molasses, I recommend a dark blackstrap for these. I used Wholesome! brand molasses which I picked up from Whole Foods (several times..) but you can also get from Amazon - link below! The flavor is dark, bold and tastes like the holidays. Speaking of which, these muffins are for those who love molasses and all the delicious spices that go along with it (cloves, allspice, ginger). Just like oatmeal raisin cookies, they aren't for everyone.
Here are my tips for successful muffins:
Mixing: When you add the liquid ingredients to the dry, be sure not to over mix. You will want to stir with a wooden spoon until the flour is just about incorporated. It is okay if there are some streaks and the batter is not perfectly smooth.
Baking time: Try not to open the door to the oven/take the muffins out until they are done. You can open the oven door and stick a cake tester in one while they are still in the oven but, in my experience, if you take them out of the oven before they are completely done, they will sink little in the center.
Turbinado Sugar: The day you make the muffins, the sugar on top adds a delicious crunch to the already crispy tops. If you put them in a container to store, the next day the sugar will likely melt and the tops will no longer have a nice crunch. They are still delicious and they have the added benefit of being a little extra moist, but just be aware these are best the day of baking.
Spiced Molasses Muffins
Muffins with a bold molasses flavor, crispy signature molasses cookie cracks and warming spices
Makes: 14 muffins
- 1 1/2 cups all purpose flour (187.5 grams)
- 1 tablespoon unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup light brown sugar, packed
- 1/4 cup + 2 tablespoons granulated sugar
- 1 large egg
- 2/3 cup unsulfured blackstrap molasses (blackstrap is a full bodied dark molasses)
- 1/2 cup 2% plain greek yogurt
- Turbinado sugar, for topping (optional)
- Preheat the oven to 425 degrees and place paper muffin cups in a standard muffin tin
- Add the flour, cocoa powder, baking soda, spices and salt to a large bowl and whisk to combine
- In a large bowl attached to a stand mixer, add the softened butter, brown sugar and granulated sugar. Start with the mixer on low to combine then increase the speed to medium high and beat until creamed - approximately 4 minutes
- Scrape the bowl and add the molasses, egg and yogurt. Mix on medium low until everything is combined
- Scrape the liquid ingredients into the bowl with the flour mixture and mix with a wooden spoon until the flour is just incorporated but don't over mix (some streaks of flour are OK!)
- Add approximately 3 tablespoons of batter to each muffin cup (a little less than 3/4 full). If you add more, you will have to adjust the baking time and they may sink in the middle
- Sprinkle turbinado sugar on top of each muffin
- Bake the muffins at 425 degrees for 5 minutes. Lower the temperature to 375 degrees (keep the oven door closed) and bake for an additional 13 minutes. Check with muffins with a cake tester to make sure it comes out clean
- Cool in the muffin tins for a couple minutes then transfer to a cooling rack