1/3cup (80 ml)molasses(unsulphured, dark, or blackstrap all work, depending on your sweetness preference)
1/4cup (56g)unsalted butter(4 Tbsp; can substitute with a neutral oil)
1/4cup (56g)plain Greek yogurt(or sour cream or plant-based yogurt)
1/4cup (60 ml)milk, water, or coffee(non-dairy milk works too)
2Tablespoons (25g)brown sugar, packed
1/2Tablespoonapple cider vinegar(or white vinegar)
1/2teaspoonvanilla extract
1Tablespoon (12g)turbinado or granulated sugar (optional, for sprinkling on top)
Instructions
Preheat the oven to 375°F (190°C). Line or grease every other cup of a 12-cup muffin tin (recipe makes 6 muffins; using every other cup creates better air flow and taller muffins).
In a medium bowl, whisk together dry ingredients: flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
In a large microwave-safe bowl, melt the butter and molasses together in 20-second increments. Once melted, whisk in the Greek yogurt, liquid of choice (dairy or non-dairy milk, water, or coffee all work well), brown sugar, vinegar, and vanilla extract until smooth.
Add the dry ingredients to the bowl with the wet and stir together with a rubber spatula until a batter forms. Stir until just incorporated and no flour lumps remain; do not overmix. Batter will be thick and you may notice some foaming - that's the baking soda and vinegar reacting!
Optional: Let batter sit at room temperature for 15-20 minutes before scooping for tallest muffins.
Spoon the batter equally into the 6 muffin cups. Top each with a generous sprinkle of turbinado or granulated sugar.
Bake for 375°F (190°C) for 18-20 minutes until domed and set. A toothpick inserted in the center should come out clean or with just a couple crumbs attached.
Let cool for a few minutes and enjoy!
Video
Notes
Storage: baked muffins keep well when covered at room temperature for 1-2 days, or in the refrigerator for up to 1 week. You can also freeze muffins for up to 3 months; thaw at room temperature for an hour or warm for 30 seconds in the microwave.
Even taller muffins: try baking the muffins for 5 minutes at 425°F (218°C), then decrease the oven temperature to 350°F (180°C) WITHOUT opening the oven door, and bake for 12-14 more minutes until domed and set. In testing, I preferred the softer texture of the muffins with a steady temperature of 375°F the whole time, but try if you like tall crackly muffins!
Double the recipe for 12 muffins instead of 6.
Mini muffins: this recipe will make 12 mini muffins; bake for 8-10 minutes at 375 degrees F (check often for doneness as they will bake quickly).
Make it gluten free: substitute an equal volume (1 cup) or equal weight (125g) of a gluten-free all-purpose flour mix that contains xanthan gum. I tested and like Bob’s Red Mill Gluten Free 1:1 Baking Flour.
Make it vegan: use non-dairy milk (any will work) or water or coffee for the liquid, and use a thick Greek-style plant-based yogurt.