These “Sailor Jacks” are a delightful and aromatic treat, reminiscent of a classic gingerbread or spice cake in muffin form. Packed with warm spices, molasses, and tender raisins, and topped with a simple sweet icing, they are perfect for a cozy breakfast or an afternoon pick-me-up.
Ingredients:
For the Muffins:
Ingredient
Quantity
Flour
2 cups
Baking powder
1 1/2 teaspoons
Baking soda
1/2 teaspoon
Salt
1 teaspoon
Cocoa powder
1/3 cup
Cinnamon
1 1/2 tablespoons
Cloves
1 tablespoon
Nutmeg
1/2 teaspoon
Allspice
2 teaspoons
Ginger
1 teaspoon
White pepper
1/2 teaspoon
Unsalted butter, softened
1/2 cup
Brown sugar
1 1/4 cup
Eggs
3
Buttermilk
2/3 cup
Molasses
1/2 cup
Hot water
1 cup
Raisins
1 cup
For the Icing:
Ingredient
Quantity
Powdered sugar
2 cups
Vanilla extract
1 teaspoon
Water
2-3 tablespoons
Instructions:
Preheat Oven & Prep Muffin Tins: Preheat your oven to 350°F (175°C). Thoroughly grease two standard muffin tins (or line with paper liners).
Combine Dry Ingredients: In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, allspice, ginger, and white pepper. Whisk well to ensure all the spices are evenly distributed.
Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened unsalted butter and brown sugar together until the mixture is light and airy.
Add Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Then, mix in the molasses and buttermilk until well combined.
Combine Wet and Dry: Slowly add the dry ingredients mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Add Hot Water and Raisins: Mix in the hot water and raisins until just incorporated. The batter will be thin.
Fill Muffin Tins: Scoop the batter into the prepared muffin tins. Each cup should be a little over half full.
Bake: Bake for 20-24 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean.
Prepare Icing: While the muffins are still warm, prepare the icing. In a small bowl, mix together the powdered sugar, vanilla extract, and 2-3 tablespoons of water, adding water a little at a time until you reach a smooth, drizzling consistency.
Glaze Muffins: Drizzle the icing over the tops of the warm muffins. Alternatively, you can dip the tops of the muffins directly into the icing.
Cool: Let the muffins cool slightly before serving, allowing the icing to set.
