Brown Butter Gingerbread Molasses Muffins

If Christmas morning had a smell, this would be it.

Warm gingerbread spice, rich molasses and nutty brown butter baked into the softest, fluffiest little muffins with beautifully golden tops.

And because it’s Christmas, we’re finishing them with a drizzle of homemade salted caramel.

Made with Quay Naturals Gluten-Free All-Purpose Flour and coconut sugar for that deep, caramel-like sweetness.

A little nostalgic, a little indulgent and everything I love about holiday baking.

Ingredients

• 1½ cups Quay Naturals Gluten-Free All-Purpose Flour
• ½ cup Quay Naturals Organic Coconut Sugar
• ⅓ cup molasses
• ½ cup milk or buttermilk
• 1 egg
• 5 tbsp butter, browned
• 1 tsp vanilla
• 1½ tsp ginger
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ⅛ tsp cloves
• 1 tsp Quay Naturals Baking Powder
• ½ tsp Quay Naturals Baking Soda
• ¼ tsp salt

Directions

1. Brown the butter until golden and nutty.
2. Whisk together coconut sugar, molasses, brown butter, milk, egg and vanilla.
3. Fold in the dry ingredients and rest batter for 10 minutes.
4. Bake at 425°F for 5 minutes, then reduce to 350°F and continue baking until golden and set, about 13–18 minutes longer for standard muffins.
5. Finish with homemade salted caramel and serve warm.