We love the deep molasses and spicy ginger flavors of these gingerbread muffins. They are easy to make and are the perfect companion for your morning coffee or as an afternoon snack.
Yield: 12 muffins
1 ½ cups (210 g) Cup4Cup Multipurpose Flour
1 teaspoon (4 g) baking soda
½ teaspoon (2 g) kosher salt
1 teaspoon (2 g) ground cinnamon
1 teaspoon (2 g) ground ginger
½ teaspoon (1 g) ground cloves
¼ teaspoon (0.5 g) ground nutmeg
½ cup (100 g) granulated sugar
¼ cup (85 g) unsulphured molasses
½ cup warm water
2 large eggs
½ cup canola oil
Coarse sugar or granulated sugar, for sprinkling
- Preheat standard oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
- In a large bowl whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
- In a small bowl, whisk together the sugar, molasses, water, eggs and oil.
- Create a well in the center of the dry ingredients. Slowly pour the wet ingredients into the dry ingredients while whisking continuously. Whisk until all of the dry ingredients have been moistened. The batter will be thick.
- Scoop the batter into the prepared muffin tin using a 1.5 ounce scoop. The muffin cups should be about 2/3-full. Sprinkle granulated sugar or coarse raw sugar on the tops of the muffins for a crackled top once baked.
- Bake muffins for about 20 – 25 minutes and until the muffins spring back when pressed. Cool to room temperature.
The types and amounts of spices in this recipe are discretionary. Please feel free to adjust them to your liking.