Ginger Molasses Muffins Recipe

Name: Ginger Molasses Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/2 cups unbleached all-purpose flour; 3/4 cup granulated sugar; 1 teaspoon baking powder; 1 teaspoon cinnamon; 1/2 teaspoon salt; 2 eggs (free range); 1/4 cup canola oil; 1/2 cup molasses; 3/4 cup milk; 2 tablespoons fresh ginger or 1 1/2 teaspoons dried ginger

Servings: persons

1 1/2 cups unbleached all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 eggs (free range)
1/4 cup canola oil
1/2 cup molasses
3/4 cup milk
2 tablespoons fresh ginger or 1 1/2 teaspoons dried ginger

1
Grease a 12 cup muffin pan and set aside. Preheat oven to 350 degrees.
2
Combine all of the dry ingredients in a medium size mixing bowl and set aside.
3
Beat eggs, oil, molasses and milk in a large mixing bowl with an electric hand mixer on slow speed.
4
Pour the dry ingredients into the wet and combine well until glossy and smooth.
5
Add the ginger and just stir until incorporated into the batter.
6
Pour batter evenly into greased muffin cups and fill 2/3 full.
7
Bake for 20 minutes or until nicely browned.
8
Remove from oven and set aside for 10 minutes before removing from container. Let cool on wire rack.
9
Enjoy with a spot of butter on the side.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups unbleached all-purpose flour, 3/4 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon cinnamon, and more.

Yes, Ginger Molasses Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger Molasses Muffins

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