Lemon Poppy Seed Muffins

Bakery-style molasses gingerbread muffins are delicate and fluffy. They have crisp sugar and warm spices. These quick ginger muffins will be your favorite winter muffin recipe.

½ cup molasses ¼ cup very warm water 2 cups all purpose flour 1 teaspoon baking soda 2½ teaspoons ground ginger 1½ teaspoons ground cinnamon 1 teaspoon ground cloves ½ teaspoon ground nutmeg ¼ teaspoon salt

INGREDIENTS

½ cup unsalted butter ¾ cup light brown sugar 1 large egg ¼ cup sour cream ¼ cup (59 ml) milk 2 - 3 tablespoons coarse sugar

Heat oven to 375 F (190 C). Cupcake-line a 12-cup bowl. Warm water in a microwave-safe cup and mix with molasses until smooth. All-purpose flour, baking soda, ground cinnamon, 

INSTRUCTIONS

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Ginger, cloves, nutmeg, and salt should be mixed well in a basin. Whisk melted butter and light brown sugar in a large bowl until thoroughly blended.

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 Add the warm molasses, egg, and sour cream and whisk till smooth. Mix dry ingredients into wet, alternating with milk, until just mixed. Scoop muffin batter into muffin liners 

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With a 3-tbsp cookie scoop. Alternate muffin cups for tall bakery tops. Garnish with coarse sugar. Bake the ginger muffins for 17–20 minutes or until a toothpick inserted into 

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The center comes out clean or with. Pan-cool the muffin pan for 5–10 minutes. Carefully remove the molasses spiced muffins from the pan and let them cool on a rack. Enjoy!

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Lemon Poppy Seed Muffins