The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Gingerbread Muffins

jtart2's picture

Gingerbread Muffins

I made these a couple of days ago.  They came out pretty well and I thought I'd share.  sorry no pics.


3 cups flour

2 cups light brown sugar

1 cup molases

2 eggs

1 tablespoon sour cream

1 stick unsalted butter

1 cup milk (I forgot how much milk I put in, but it was probably about a cup)

2 teaspoons Allspice

1 teaspoon ginger

2 teaspoons baking powder

1 teaspoon Kosher salt


Mix all ingredients into a large bowl and blend well.  Save 1/4 cup of molasses until finished blending/mixing, then blend in the last 1/4 cup.  Don't blend too much so you'll have a little extra liquid molases in the cupcakes, making it tast richer.  Bake at 350 degrees F for about 20 minutes.  Makes about 12 medium size muffins.


This is a great site!  I've learned a lot here.



Just Loafin's picture
Just Loafin

A whole cup of molasses? wow!

You say to blend well, but most muffins you only want to incorporate until the dry has become wet/spoonable. Are these different due to the ingredients or a particularly desired crumb?

- Keith

jtart2's picture

I liked them a little guey with the extra molasses in them.  As far as texture goes, after blending the batter was not runny, but I had to shake the spoon hard to get them off while putting in the muffin tray.  They came out firm, but moist on the inside.


I sprinkled a little powdered sugar on them for contrast and taste.