My favorite cookies are molasses. I love the them with a bit of icing in the center. But, gingerbread is a close second. These muffins are a combination of the two. More molasses than gingerbread but still with that tang. My kids loved that they looked like molasses cookies. These would be perfect for a Christmas breakfast or even a weekend leading up to the holidays.
These muffins can be served with or without icing. They are fluffy and airy. The kids love these and asked that I make them again really soon and not wait until Christmas again.
A flavorful muffin that is a cross between a molasses cookie and gingerbread cookie.
- 2 and 2/3 cups all-purpose flour
- 2 and 1/4 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 and 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1/2 cup dark molasses
- 1 cup cold water
- Preheat oven to 350 degrees. Prepare a muffin pan by adding cupcake liners. To help the liners NOT stick to the muffins spray the inside of the liners with non-stick spray.
- Beat butter and sugar in a large bowl until light and fluffy (about 3 minutes).
- Beat eggs in one at a time until batter is fluffy.
- Add molasses to bowl and stir well.
- Add flour to bowl giving the mixture a good stir before beating ingredients together until well incorporated.
- Add ground ginger, baking powder, ground cinnamon, and salt to bowl. Start beaters on low to incorporate. Slowly drizzle cold water into the batter as you beat the ingredients to smooth.
- Bake for 20-25 minutes. Allow to cool completely on wire rack.
- To ice: mix 1/2 cup powdered sugar, 1/2 teaspoon vanilla extract, and 1-2 tablespoons heavy cream in a small bowl until smooth. Dip tops of muffins into icing and let dry.