Just like the classic cookie, these molasses-spice muffins are perfect for the holidays.




  • Grease bottoms of twelve 2 1/2-inch muffin cups; set aside.

  • In a medium bowl, combine flour, fresh or ground ginger, baking powder, allspice or cinnamon, baking soda and salt. Cut in butter until mixture resembles coarse crumbs.

  • In another medium bowl, stir together milk, egg, sour cream, brown sugar and molasses. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be a little lumpy).

  • Spoon batter into the prepared muffin cups, filling each nearly full. In a small bowl combine granulated sugar and crystallized ginger. Sprinkle over the muffin batter. Bake in a 400° oven for 18 to 20 minutes or until golden and a wooden toothpick inserted near the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

Nutrition Facts

211 calories; 9 g total fat; 37 mg cholesterol; 168 mg sodium. 30 g carbohydrates; 4 g protein;