Spiced Molasses Muffins

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Deliciously spiced molasses muffins. The molasses flavor is bold and the tops are slightly crispy with signature molasses cookie cracks

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Ingredients

  • 1 1/2 cups all purpose flour (187.5 grams)
  • 1 tablespoon unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup light brown sugar, packed
  • 1/4 cup + 2 tablespoons granulated sugar
  • 1 large egg
  • 2/3 cup unsulfured blackstrap molasses (blackstrap is a full bodied dark molasses)
  • 1/2 cup 2% plain greek yogurt
  • Turbinado sugar, for topping (optional)

Preparation

Step 1

Preheat the oven to 425 degrees and place paper muffin cups in a standard muffin tin

Step 2

Add the flour, cocoa powder, baking soda, spices and salt to a large bowl and whisk to combine

Step 3

In a large bowl attached to a stand mixer, add the softened butter, brown sugar and granulated sugar. Start with the mixer on low to combine then increase the speed to medium high and beat until creamed - approximately 4 minutes

Step 4

Scrape the bowl and add the molasses, egg and yogurt. Mix on medium low until everything is combined

Step 5

Scrape the liquid ingredients into the bowl with the flour mixture and mix with a wooden spoon until the flour is just incorporated but don't over mix (some streaks of flour are OK!)

Step 6

Add approximately 3 tablespoons of batter to each muffin cup (a little less than 3/4 full). If you add more, you will have to adjust the baking time

Step 7

Sprinkle turbinado sugar on top of each muffin

Step 8

Bake the muffins at 425 degrees for 5 minutes. Lower the temperature to 375 degrees (keep the oven door closed) and bake for an additional 13 minutes. Check with muffins with a cake tester to make sure it comes out clean

Step 9

Cool in the muffin tins for a couple minutes then transfer to a cooling rack

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