Molasses muffins are warmly spiced, lightly sweet quick breads made with dark molasses, brown sugar, and pantry baking staples. A little oil keeps them tender, while ginger and cinnamon balance the molasses’s deep, bittersweet flavor; serve them warm for breakfast or as an afternoon snack.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda (5 g)
- 1 teaspoon baking powder (4 g)
- 1 teaspoon ground ginger (2 g)
- 1 teaspoon ground cinnamon (2.5 g)
- ¼ teaspoon ground cloves (0.5 g)
- ½ teaspoon fine salt (3 g)
- ½ cup (110 g) packed light brown sugar
- ⅓ cup (113 g) unsulphured molasses
- ⅓ cup (80 ml) neutral vegetable oil
- 1 large egg, about 50 g without the shell
- ¾ cup (180 ml) buttermilk, at room temperature
- 1 teaspoon vanilla extract (5 ml)
- 1 tablespoon (12 g) coarse sugar, optional, for topping
Instructions
- Heat the oven to 375°F (190°C). Set a rack in the center. Line a standard 12-cup muffin pan with paper liners, or grease the cups thoroughly. Measure the flour by spooning it into the measuring cup and leveling it off; scooping directly can pack in too much and make the muffins heavy.
- In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt until the leaveners and spices are evenly distributed.
- In a larger bowl, whisk the brown sugar, molasses, oil, and egg until smooth. Whisk in the buttermilk and vanilla. If the molasses is especially thick, warming the measuring cup briefly in warm water makes it easier to pour; avoid heating it until hot.
- Add the dry ingredients to the wet ingredients. Fold with a spatula just until no broad streaks of flour remain. The batter should look thick and slightly lumpy. Do not beat it smooth, as excess mixing can make the muffins tough. Divide the batter evenly among the 12 cups, filling each about three-quarters full. Sprinkle with coarse sugar if desired.
- Bake for 16 to 19 minutes, rotating the pan once if your oven has hot spots. The tops should spring back lightly when touched, and a wooden pick inserted in the center should come out clean or with a few moist crumbs, not wet batter. If checking with a thermometer, the center should reach about 200°F (93°C), a useful doneness cue for quick breads.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or let them cool completely. Leaving them in the hot pan too long can make the bottoms damp.
Tips
- Choose unsulphured molasses labeled light or mild for a balanced flavor. Blackstrap molasses is much more bitter and concentrated, so it can overpower this batter; it is not a one-for-one flavor match.
- Keep the wet and dry mixtures separate until the oven is ready and the pan is prepared. Once baking soda meets the buttermilk, the batter should go into the oven promptly for a good rise.
- For the most tender crumb, mix only until the flour disappears and use room-temperature buttermilk. If you do not have buttermilk, stir 2 teaspoons (10 ml) lemon juice or white vinegar into ¾ cup (180 ml) milk and let it stand for 5 minutes. This works in the batter, though the flavor and thickness will be slightly different.
- Molasses can make the tops look dark before the centers are done. Check the center with a pick rather than judging by color alone, and tent the pan loosely with foil if the tops are browning too quickly.
Serving Suggestions
Split a warm muffin and add a little salted butter, or serve it plain with coffee, tea, or a glass of milk. For breakfast, pair one with plain yogurt and fresh fruit to balance its spiced sweetness. They also make an easy addition to a brunch spread alongside eggs, fruit, or oatmeal.
Variations
- Add fruit: Fold in ½ cup (75 g) raisins or finely chopped dates with the dry ingredients. A tablespoon of flour tossed with the fruit can help keep it from sinking.
- Add crunch: Stir in ½ cup (55 g) chopped walnuts or pecans. For a nut-free variation, use ⅓ cup (40 g) sunflower seeds.
- Make them citrusy: Add 1 teaspoon finely grated orange zest to the wet ingredients. Orange brightens the spice without changing the method.
- Use a whole-grain blend: Replace up to ½ cup (60 g) of the all-purpose flour with whole-wheat flour. The muffins will be a little heartier and may be slightly less tender.
Storage and Reheating
Cool the muffins completely, then store them in an airtight container at room temperature for up to 2 days. Refrigerate within 2 hours if your kitchen is very warm; refrigerated muffins keep for 3 to 4 days, though chilling can make them seem firmer. For longer storage, freeze cooled muffins in a sealed freezer-safe bag for up to 3 months. Thaw at room temperature or overnight in the refrigerator.
To warm one muffin, microwave it for about 10 to 15 seconds, checking before adding more time. To reheat several, place them on a baking sheet in a 300°F (150°C) oven for about 5 to 8 minutes. Reheat only the portion you plan to eat, and do not leave muffins sitting out for more than 2 hours in a hot room.
Frequently Asked Questions
What kind of molasses is best for muffins?
Use unsulphured light or mild molasses for a rounded, gently bittersweet taste. Dark molasses will give a stronger flavor and darker color; blackstrap is usually too intense for this recipe unless you specifically enjoy its bitterness.
Can I make the batter ahead?
It is best to bake the batter soon after mixing because the baking soda begins reacting with the buttermilk. For easier morning baking, measure the dry ingredients and wet ingredients into separate containers the night before, refrigerate the wet mixture, then combine just before baking.
Why did my muffins turn out dense?
Too much flour, overmixing, or old baking soda or baking powder can prevent a light rise. Spoon and level the flour, check that your leaveners are fresh, and fold the batter only until the dry patches disappear.
Can I make these without buttermilk?
Yes. Mix 2 teaspoons (10 ml) lemon juice or white vinegar into ¾ cup (180 ml) milk and wait 5 minutes before using. Plain kefir can also work in the same quantity. These substitutes provide acidity for the baking soda, though the crumb may vary slightly.
Can I make the recipe as mini muffins?
Yes. Divide the batter among lined mini muffin cups, filling each about three-quarters full. Begin checking after 9 minutes; most mini muffins take about 10 to 12 minutes, depending on the pan and oven. Use the same visual doneness cues.
How do I know when the muffins are done?
The tops should spring back gently, and a pick in the center should come out clean or with a few crumbs. If it comes out streaked with wet batter, bake for another 1 to 2 minutes and check again. Avoid relying on the dark color alone, since molasses naturally browns the surface.
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