Flour, cocoa, butter, molasses, raisins, and spices come together in this cozy Sailor Jacks Spice Muffins recipe—sugar, spice, and a little nostalgia.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
When I first baked these muffins, my kitchen smelled like… well, honestly, like a Christmas market collided with an old colonial kitchen. Cinnamon, cloves, nutmeg—it was all there, swirling together in a way that felt almost too good for a Tuesday afternoon. I remember pulling the first batch out of the oven and my kid asking, “Why does it smell like gingerbread houses in here?” Which cracked me up, because he’s not wrong. These Sailor Jacks Spice Muffins are like little time capsules—you bite into one and suddenly you’re back in your grandma’s kitchen, or maybe at a fall festival clutching a paper cup of hot cider. Funny how food has that time-traveling superpower, right?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Sailor Jacks Spice Muffins Recipe?
Okay, so let me be real with you—sometimes muffins are just sad excuses for cake. Dry, boring, you eat one and immediately regret it. But these? Sailor Jacks Spice Muffins are bold. They’re unapologetically spiced, like the whole spice cabinet said, “Yep, we’re all coming to this party.” They’ve got cocoa for depth, molasses for that dark, sticky sweetness, and raisins that add just enough chewiness to keep things interesting. And when you drizzle that icing on top? It’s game over. You’ll be hiding them from your family—I speak from experience.
Ingredient Notes:
Let’s talk ingredients. Because every single one pulls its weight here.
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Flour + cocoa powder: Nothing fancy, just the sturdy base with a little cocoa richness. It’s not chocolate cake, but it leans in that direction.
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Spices: Cinnamon, cloves, nutmeg, ginger, allspice, and even white pepper (yep, pepper). They’re like the backup singers that suddenly steal the show.
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Molasses: Sticky, moody, and essential. If you’ve never baked with it, get ready—it’s what gives these muffins their sailor’s soul.
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Brown sugar: Sweetness with depth, because white sugar would’ve been way too basic here.
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Buttermilk: Keeps the crumb tender. Without it, the muffins risk tasting like cardboard.
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Raisins: I know, I know—raisins can divide a room faster than politics. But trust me, they work here.
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Butter + eggs: The glue, the richness, the classic “we’ve got your back” duo.
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Icing: It’s optional, technically… but who’s actually going to skip icing? Exactly.
How To Make Sailor Jacks Spice Muffins?
Here’s where the magic happens. And no, it’s not nearly as complicated as that mile-long ingredient list makes it sound.
Step 1 – Preheat & prep. Oven goes to 350°F. Grease those muffin tins well, because nothing’s sadder than losing half your muffin to the pan.
Step 2 – Dry mix. Whisk together flour, cocoa, baking powder, baking soda, salt, and all the spices. Sifting helps too—nobody wants a clump of cloves sneaking up on them.
Step 3 – Cream it up. Butter + brown sugar = fluffy heaven. Add eggs one at a time (no shortcuts here), then stir in molasses and buttermilk. Smells incredible already, doesn’t it?
Step 4 – Marry the two. Slowly add the dry to the wet. Don’t overmix—unless you’re into muffins with the texture of bricks. Toss in hot water and raisins at the end. Yes, the batter looks thin. It’s supposed to.
Step 5 – Bake. Fill muffin cups about two-thirds. Bake 20–24 minutes. Do the toothpick test—if it comes out clean, you’re golden.
Step 6 – Icing finale. While warm, drizzle or dip in icing. And if you make a mess? Even better. These muffins wear icing splatters like badges of honor.
Storage Options:
These muffins age like fine wine (well, okay, not that long). On the counter, they’ll last 2–3 days—though honestly, mine never make it past 24 hours. In the fridge, you’ll get about a week. And yes, you can freeze them. Just wrap tight, and when you reheat one, it’s like reliving that first bake all over again.
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Variations and Substitutions:
You know me—I’m all about bending recipes to fit whatever’s in the pantry (or whatever mood I’m in).
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No raisins? Try cranberries, chopped figs, or yep, chocolate chips.
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Nutty vibe: Walnuts or pecans bring crunch to the party.
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Citrus twist: Add orange zest to the batter. Total game-changer.
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Gluten-free: Use a 1:1 GF flour blend—it works.
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Vegan version: Coconut oil for butter, flax eggs instead of regular eggs. It’s not quite the same, but it’s close enough for late-night cravings.
What to Serve with Sailor Jacks Spice Muffins?
So when do you eat these little gems? Anytime, honestly.
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With coffee: Morning fuel, afternoon pick-me-up, whatever.
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After dinner: Warm one up, maybe sneak on some whipped cream, call it dessert.
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Holiday spreads: They look (and smell) like they belong at Thanksgiving or Christmas.
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Snack stash: I’ve been known to wrap one in foil and throw it in my bag “for later.” Spoiler: later usually means about 20 minutes.
Frequently Asked Questions:
Do I really need molasses?
Yep. Dark brown sugar can kinda stand in, but it won’t taste the same. Molasses is the heart here.
Can I skip the icing?
Technically, sure. But that’s like skipping sprinkles on ice cream. Life’s too short.
How do I know they’re done?
Old-school toothpick test. If it comes out clean, pull ‘em out. If not, give it another few minutes.
And that’s the story of Sailor Jacks Spice Muffins—spiced, sticky-sweet, and just a little nostalgic. Every time I bake these, I swear the house feels cozier, like it’s giving me a hug. So, what do you think—team raisins or team “raisins ruin everything”? Be honest, I can take it.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sailor Jacks Spice Muffins
Ingredients
Muffins:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ⅓ cup cocoa powder
- 1 ½ tablespoons ground cinnamon
- 1 tablespoon ground cloves
- ½ teaspoon ground nutmeg
- 2 teaspoons ground allspice
- 1 teaspoon ground ginger
- ½ teaspoon ground white pepper
- ½ cup unsalted butter softened
- 1 ¼ cups brown sugar
- 3 large eggs
- ⅔ cup buttermilk
- ½ cup molasses
- 1 cup hot water
- 1 cup raisins
Icing:
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 –3 tablespoons water
Instructions
Prepare the oven and pans:
- Preheat the oven to 350°F (175°C). Grease two standard muffin tins thoroughly to prevent sticking.
Combine dry ingredients:
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and all spices (cinnamon, cloves, nutmeg, allspice, ginger, and white pepper). Ensure the mixture is evenly combined.
Cream butter and sugar:
- In a large mixing bowl, beat the softened butter with the brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Incorporate the molasses and buttermilk until fully blended.
Incorporate dry mixture:
- Gradually add the sifted dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to maintain a tender crumb.
Add liquid and raisins:
- Stir in the hot water, followed by the raisins. The batter will appear thin but will bake into a moist texture.
Fill and bake:
- Divide the batter evenly among the prepared muffin tins, filling each cup slightly more than halfway. Bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean.
Prepare the icing:
- In a small bowl, whisk together powdered sugar, vanilla extract, and water until smooth and pourable.
Finish the muffins:
- While the muffins are still warm, drizzle the icing over the tops, or dip the tops directly into the icing for a glazed finish. Allow to set before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
