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Spiced Molasses Morning Muffins

Spiced Molasses Morning Muffins for Cozy Weekend Mornings

Spiced Molasses Morning Muffins are a delightful treat ready in just 30 minutes, perfect for cozy breakfasts any day of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Vegetarian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups all-purpose flour Essential for muffin structure; no substitution needed.
  • 1 teaspoon baking soda Helps muffins rise; can substitute with baking powder at a 1:4 ratio.
  • 1 teaspoon ground cinnamon Adds cozy spice flavor; no direct substitute, but nutmeg could mix.
  • 1 teaspoon ground ginger Key for holiday comfort; can use fresh grated ginger in opposite quantities.
  • ½ teaspoon ground cloves Complements other spices; omit for a milder flavor.
  • ½ teaspoon ground nutmeg Vital for spice balance; can use allspice as an alternative.
  • ½ teaspoon salt Enhances overall taste; essential for better sweetness perception.
  • ½ cup unsalted butter Provides richness and moisture; substitute with coconut oil or margarine for a dairy-free option.
  • ¾ cup brown sugar Mimics the sweetness and flavor of molasses; can swap with granulated sugar for less richness.
  • 1 large egg Acts as a binding agent; substitute with a flax egg for a vegan option.
  • ½ cup molasses Brings deep flavor and moisture; use regular or blackstrap; dark corn syrup may work as a last resort.
  • ½ cup milk Ensures moisture and fluffiness; can use any milk type or non-dairy alternatives like almond milk.
  • 1 teaspoon vanilla extract Enhances flavor profile; no substitute but can be omitted for a simpler taste.

Equipment

  • Oven
  • muffin tin
  • Mixing bowls
  • Whisk
  • hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Prepare your muffin tin by greasing it lightly or lining with paper liners.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
  4. Add the egg, molasses, and vanilla extract to the butter-sugar mixture, mixing until well combined.
  5. Gradually add the dry mixture to the wet ingredients, alternating with milk, mixing gently until just combined.
  6. Fill the muffin cups about two-thirds full with batter using a spoon or cookie scoop.
  7. Bake in the preheated oven for 18 to 20 minutes, until golden brown, checking with a toothpick for doneness.
  8. Cool muffins in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Ensure ingredients are at room temperature for better texture. Store muffins in an airtight container at room temperature for 2-3 days or freeze for up to 3 months.

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