Cinnamon & Molasses Muffins
Prep time
Cook time
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Cinnamon and molasses muffins with a crunchy brown sugar and almond topping.
Serves: 20-22 muffins
  • ½ cup unsalted butter, browned
  • 1 cup packed brown sugar
  • 2 eggs
  • ⅔ cup molasses
  • ⅓ cup sour cream
  • 2⅔ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1¼ teaspoon baking soda
  • 1¼ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • slivered or crushed almonds, for topping
  • extra brown sugar, for topping
  1. First, brown your butter. Place it in a medium sized skillet and over medium heat, cook, stirring frequently, for 10 minutes or so, until the butter has browned and has a nutty aroma (but be carefully not to burn it!). Remove the butter from the heat and allow it to cool slightly.
  2. Preheat your oven to 400 degrees F. Beat together your brown sugar, eggs, molasses, and sour cream, scraping down the bowl as needed. Add in the browned butter and beat until combined. Whisk together the flour, baking powder, baking soda, cinnamon, and salt, and carefully add it to the butter mixture, scraping down the bowl until the batter is fully mixed but not over-beaten.
  3. Line or grease your muffin cups, then fill each up ⅔ full with the batter. Sprinkle the tops with a pinch of nuts and brown sugar. Bake for 15-20 minutes, until just lightly browned and set. Allow the muffins to cool for 15-20 minutes before removing. Enjoy warm or at room temperature. These will keep well in an airtight container at room temperature for 2 days.
Recipe by The Crepes of Wrath at