Ingredients
Scale
- ¾ cup unsulfured or dark molasses
- 2⅔ cup all-purpose flour
- ½ cup unsalted butter
- ½ cup sour cream (or plain yogurt)
- ½ cup whole milk
- 1 large egg
- 2 tsp ground ginger
- 1½ tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup brown sugar
- Coarse sugar (for sprinkling)
- ½ cup powdered sugar for lemon glaze
- 1–2 tbsp fresh squeezed lemon juice for lemon glaze
Instructions
- Preheat the oven to 425°F (220°C) and prepare a muffin tray with cooking spray.
- In a microwave-safe bowl, melt the butter with molasses for about one minute. Stir until combined and let cool.
- In another bowl, whisk together flour, spices, baking soda, and salt.
- Mix brown sugar, sour cream, milk, and egg into the cooled molasses mixture until well combined.
- Gradually combine the wet ingredients with the dry ingredients until just mixed; do not overmix.
- Fill each muffin cup to the top and sprinkle with coarse sugar if desired.
- Bake at 425°F for 5 minutes; then reduce heat to 350°F (175°C) and continue baking for another 11-14 minutes until cooked through.
- Allow muffins to cool before drizzling with lemon glaze made from powdered sugar and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 13g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg