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Jumbo Gingerbread Muffins

Letting the muffin batter sit for a while and baking the muffins at a high temperature helps them develop high tops or "crowns". I like a lot of ginger flavor so I add a little candied ginger. Feel free to leave it out or add raisins instead.
Course Breakfast
Cuisine American
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 6
Author Cookie Madness


Dry Ingredients

  • 1 cup 4.5 oz all-purpose flour or bread flour
  • 1 teaspoon baking powder double acting
  • 1/4 teaspoon baking soda
  • 1/4 scant teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3 tablespoons packed dark brown sugar 1.5 oz
  • 2 tablespoons chopped candied ginger optional

Wet Ingredients

  • 3 tablespoon mild molasses 1.8 oz weight
  • 3 tablespoons vegetable oil
  • 1/4 cup sour cream 2 oz weight
  • 1/4 cup milk 2 oz weight -- for richer muffins you can use whole milk or even cream
  • 1/2 teaspoon vanilla extract
  • 1 large egg room temperature


  • Whisk the dry ingredients together in a medium bowl.
  • Whisk the wet ingredients together in a slightly larger bowl.
  • Add the dry ingredients to the wet ingredients and stir with a heavy duty scraper until blended. Cover the bowl and chill the batter for about an hour. It will thicken and puff up slightly as it sits.
  • Preheat oven to 400 degrees F.
  • Line 6 muffin cups with paper, foil or parchment liners. Divide the cold batter evenly between the cups, piling it towards the center. For more dramatic muffins, make 4 or 5 muffins and pile higher.
  • Put the muffins in the hot 400 degree oven and bake for 10 minutes.
  • Reduce oven heat to 375 degrees F. and bake for another 8-10 minutes (more if making large muffins) or until muffins are set and cooked through. Let cool.


If you want to make very tall, large, muffins you can pile the thickened batter higher in the cups and make 4 large muffins.