Spice Muffins
Published April 4, 2025
- Total Time
- 40 minutes, plus cooling
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 6tablespoons/85 grams unsalted butter, plus extra for greasing the pan if needed
- ⅔cup/160 milliliters maple syrup
- ¼cup/60 milliliters unsulfured molasses
- 1cup/240 milliliters stout (preferably Guinness)
- 1large egg
- 2cups/256 grams all-purpose flour
- 1½teaspoons baking powder
- 1teaspoon kosher salt (such as Diamond Crystal)
- ½teaspoon ground cardamom
- ½teaspoon ground cinnamon
- ¼teaspoon ground allspice
- ¼teaspoon ground ginger
- ½cup crystallized ginger (optional), sliced into thin strips
Nutritional analysis per serving (12 servings)
241 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 1 gram dietary fiber; 24 grams sugars; 3 grams protein; 204 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Line a muffin tin with paper liners or grease well with butter.
- Step 2
In a large skillet, melt the butter over medium. Cook for 3 to 5 minutes, swirling frequently, until the foam subsides and the milk solids turn golden brown and smell nutty. Pour the brown butter into a medium bowl. Whisk in the maple syrup, molasses and stout. Follow with the egg.
- Step 3
In a large bowl, whisk together the flour, baking powder, salt, cardamom, cinnamon, allspice and ground ginger. Pour in the butter mixture and stir until combined and smooth. Fold in the sliced ginger, if using, until evenly distributed.
- Step 4
Divide batter among prepared muffin tins and bake for 20 to 25 minutes, until a cake tester or toothpick inserted into the center of a muffin comes out clean. Let cool completely. Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.
Private Notes
Comments
These are fantastic! I used Dragon’s Milk bourbon barrel aged stout and King Arthur Mini Diced Ginger. They are a hit in the office today.
Yes. While there will be no measurable alcohol left after these have baked, the stout is here for flavor, so NA stout is fine.
I checked in with the recipe developer directly and the answer is yes, you can use NA Guinness, with successful results!
The Stout is an unusual addition and makes the recipe taste delicious. Not overly sweet.
I give these 5 stars for flavor and 3 for texture. The muffins ended up far chewier than I prefer (and I was careful to mix only as much as necessary). The batter is quite thin, and the butter does clump immediately when mixed with other wet ingredients. Perhaps if it’s added gently at the end, after dry and wet are mixed, it comes together better? They would be perfect with a more tender crumb.
Will the molasses mask the maple syrup flavor?