These homemade bakery-style gingerbread muffins are the best and so moist! This recipe is easy and perfect for holiday baking!
Preheat the oven to 400°F and line a cupcake sheet with liners. In a bowl, whisk the flour, baking soda, salt, cocoa, ginger, cinnamon, nutmeg, and all spice. Set aside.
Make sure everything is fully mixed.
In a medium bowl, whisk together melted butter, brown sugar, egg, sour cream, milk and molasses until well combined.
The mixture will be dark like this.
Combine the wet and dry ingredients and mix until combined. Do not over mix.
Use an ice cream scoop to transfer batter to prepared muffin tin. Sprinkle coarse sugar on top of muffins if desired.
Bake the muffins at 400 F for 16 to 18 minutes or until a toothpick inserted in the center comes out with little to no crumbs.