Ingredients
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¾ cup unsulphured or dark molasses
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½ cup unsalted butter, cut into pieces
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2⅔ cups flour
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2 tsp ground ginger
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1½ tsp baking soda
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1½ tsp ground cinnamon
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½ tsp ground cloves
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¼ tsp ground nutmeg
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¼ tsp salt
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½ cup brown sugar
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½ cup sour cream or plain yogurt (room temperature)
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½ cup whole milk (room temperature)
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1 large egg (room temperature)
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Coarse sugar (optional, for topping)
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½ cup powdered sugar
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1–2 tbsp fresh lemon juice
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½ cup powdered sugar (for vanilla glaze)
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1–2 tbsp milk
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½ tsp Vanilla Extract (Alcohol-Free)
Instructions
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Preheat oven to 425°F and spray muffin tray with cooking spray.
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Place molasses and butter in a microwave-safe bowl and microwave for 1 minute, or until melted. Stir and let cool slightly.
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In a second bowl, whisk together flour, ginger, baking soda, cinnamon, cloves, nutmeg, and salt.
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Add brown sugar, sour cream or yogurt, milk, and a well-beaten egg to the molasses mixture. Stir until fully blended.
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Gradually pour wet mixture into dry mixture and stir gently until just combined; batter will be thick and slightly lumpy. Do not overmix.
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Spoon batter into muffin tray, filling each cup to the top. Sprinkle coarse sugar if desired.
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Bake 5 minutes at 425°F, then lower heat to 350°F without opening oven. Continue baking 11–14 minutes, until a toothpick comes out clean.
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Cool muffins in pan a few minutes, then transfer to a wire rack.
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For lemon glaze, mix powdered sugar with lemon juice until creamy. Drizzle over cooled muffins.
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For vanilla glaze, mix powdered sugar, milk, and Vanilla Extract (Alcohol-Free). Drizzle over cooled muffins.
Notes
The high-heat start helps create bakery-style domed tops. Batter should remain slightly lumpy for best texture. Glaze only once muffins cool fully to prevent melting. Yogurt can replace sour cream.
- Prep Time: 10 minutes
- Cook Time: 18 minutes