Soft Warmly Spiced Muffins (Printable)

Fluffy muffins infused with warm ginger, cinnamon, and molasses for comforting morning treats.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 2 teaspoons ground ginger
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground cloves
07 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

08 - 1/2 cup vegetable oil
09 - 1/2 cup packed brown sugar
10 - 2 large eggs
11 - 2/3 cup unsulphured molasses
12 - 1 teaspoon vanilla extract
13 - 3/4 cup buttermilk

→ Topping (optional)

14 - 2 tablespoons coarse sugar

# Directions:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - Whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg in a large bowl until evenly mixed.
03 - In a separate bowl, whisk the vegetable oil and brown sugar until smooth. Add eggs one at a time, beating well after each. Stir in molasses and vanilla extract.
04 - Pour wet ingredients into the dry mixture. Add buttermilk and gently fold until just combined, taking care not to overmix.
05 - Divide batter evenly among prepared muffin cups. Optionally, sprinkle the tops with coarse sugar.
06 - Bake for 18 to 20 minutes until a toothpick inserted into the center emerges clean.
07 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They're ready in 35 minutes flat, no waiting around for a complicated process.
  • That deep molasses flavor tastes like autumn decided to live in your mouth.
  • Soft crumb that somehow stays tender even days later if you can resist eating them all.
02 -
  • Overmixing turns these tender muffins into dense hockey pucks—fold just until the streaks disappear and stop there.
  • Room temperature ingredients mix in smoothly and prevent dense pockets, so pull your eggs and buttermilk out 15 minutes before you start.
  • Use unsulphured molasses specifically; the sulfured version tastes off and metallic in a way that ruins the whole point.
03 -
  • These freeze beautifully for up to two months, so make a double batch and have them on hand for mornings when you need comfort fast.
  • A toothpick test should show clean or just a few moist crumbs—don't overbake chasing dryness or you'll lose the tenderness that makes them special.

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