½cup(113 g or 1 stick) unsalted butter, melted and slightly cooled
½cup(100 g) packed brown sugar
¾cup(180 mL) molasses
1large egg, room temperature
¼cup(60 g) sour cream or yogurt, room temperature
½cup(120 mL) low-fat or whole milk, room temperature
Coarse sugar, such as pure cane sugar for sprinkling on top
Preheat oven to 400° F. Line a standard muffin tin with paper liners.
In a large bowl, whisk together the flour, baking soda, salt, cocoa and spices. Set aside
In a medium bowl, whisk together melted butter, brown sugar, egg, sour cream, milk and molasses until well combined. Pour wet ingredients over dry ingredients and mix just until combined.
Use an ice cream scoop to transfer batter to prepared muffin tin. Sprinkle coare sugar on top of muffins if desired. Bake at 400 F for 16 to 18 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Allow muffins to cool in the pan for a couple minutes before transferring to a wire rack to cool completely.
Store gingerbread muffins in an airtight container at room temperature for up to 5 days.Freeze gingerbread muffins in an airtight container for up to 1 month. Defrost in the refrigerator overnight before bringing to room temperature.Recommended tools: Kitchen scale, mixing bowls, ice cream scoop, muffin tinHigh altitude adjustments (Denver, CO 5,820 ft): The recipe above is written for sea level. If you are baking at high altitude, oven temperature and baking times may vary. I made these ingredient adjustments. Decrease baking soda to 3/4 teaspoon. Decrease sugar by 1 Tablespoon.