Cinnamon Molasses Muffins


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If you like molasses, these are the muffins for you. They’re definitely a little intense. You could un-intense them successfully, I think, by substituting half the molasses for honey, but I found that people really liked the depth of flavor i these and I was surprised by how quickly they were gobbled up.

The recipe called for 1 1/2 cups of flour, so I used whole wheat white and then substituted 1/3 of the cup and a tablespoon of the half for wheat germ. It’s my new trick. It doesn’t do a thing to reduce flavor or alter texture but it adds a lot of healthy benefits and I’ve been really happy with the results.

To that I added baking powder, baking soda, salt, almost two teaspoons of cinnamon, and 1/8 of a teaspoon of grated nutmeg. I whisked it all together.

dry ingredients

dry ingredients, whisked

I took out another bowl and put in the oil & molasses. The recipe called for a half cup, which seemed like a lot, and I ran out before I was able to fill my measuring cup. I topped it off with honey, and added a half teaspoon of vanilla. Then instead of using a cup of applesauce, I used low fat vanilla yogurt.

liquid ingredients

I love using yogurt, but it does make things look weird, lumpy, and gross when you first mix it in.

liquid ingredients, mixed, with yogurt lumps

I poured the gross lumpy thing into the dry ingredients anyway.


And mixed.


Then I got the topping together, mixing cinnamon and sugar in a small bowl. (I like that that was the only sugar in the recipe.)

liquid ingredients

I scooped the batter into muffin cups and sprinkled the cinnamon sugar on top of each one. Once in the oven, I set the timer for 15 minutes, but ended up adding another 8, incrementally, until I felt confident that they were baked through. They didn’t puff up at all, and they looked awfully dark, but they smelled great, rich and molasses-y.

muffins, baked

muffins, baked

All in all, an interesting addition to the breakfast collection. They’re really healthy with a strong flavor, dense enough to be substantial without being heavy. I would like to try them with more honey, but I had no trouble getting people to eat them and come back for seconds.

muffins, baked


My version of Cinnamon Molasses Muffins (adapted from The Way To His Heart)

(serves 12)

1/3 cup + 1 tablespoon wheat germ
2/3 cup + 1/2 cup less one tablespoon whole wheat white flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/8 teaspoon grated nutmeg
1/4 cup canola oil
1/2 cup molasses, or a mix of molasses and honey
1 cup low fat vanilla yogurt
1/2 teaspoon vanilla

for the topping:
1/4 teaspoon cinnamon
1 tablespoon cane sugar

Heat oven to 400 degrees, you will reduce the temperature later. Grease or line a 12-cup muffin tin.

Whisk together the flour, wheat germ, baking soda, baking powder, salt, cinnamon and nutmeg. The best way to measure out the flour & wheat germ is to take a half cup measuring cup, put a tablespoon of wheat germ in it, and fill the rest of up with flour. (The thirds are more straightforward.)

In a second bowl, whisk together the oil, molasses and honey, yogurt, and vanilla.

Pour this into the dry ingredients and stir just until incorporated. In a small bowl, stir 1/4 teaspoon of cinnamon into a tablespoon of sugar.

Scoop into muffin cups and sprinkle the topping on each one.

Reduce the oven temperature to 375 when you put the tray in. Bake for 20-25 minutes, until a toothpick comes out clean. Cool for a few minutes in the pan, then remove to a wire rack.

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