Sailor JacksIngredients:Muffins:Ingredient QuantityFlour 2 cupsBaking powder 1 1/2 teaspoonsBaking soda 1/2 teaspoonSalt 1 teaspoonCocoa powder 1/3 cupCinnamon 1 1/2 tablespoonsCloves 1 tablespoonNutmeg 1/2 teaspoonAllspice 2 teaspoonsGinger 1 teaspoonWhite pepper 1/2 teaspoonUnsalted butter, softened 1/2 cupBrown sugar 1 1/4 cupEggs 3Buttermilk 2/3 cupMolasses 1/2 cupHot water 1 cupRaisins 1 cupIcing:ADVERTISEMENTIngredient QuantityPowdered sugar 2 cupsVanilla extract 1 teaspoonWater 2-3 tablespoonsInstructions:Preheat oven and prepare muffin tins: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Thoroughly grease two muffin tins.Sift 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 until well combined.Cream butter and sugar: In a large bowl, mix the softened butter and brown sugar until light and airy.Add wet ingredients: Mix in the eggs one at a time, followed by the molasses and buttermilk.Combine wet and dry: Slowly mix the sifted dry ingredients into the wet ingredients until just combined. Be careful not to overmix.Add hot water and raisins: Gently mix in the hot water until the batter is smooth. Stir in the raisins.Fill muffin tins: Scoop the batter into the prepared muffin tins, filling each cup a little over halfway full.Bake: Bake for 20-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.Prepare icing: While the muffins are baking or cooling slightly, mix together the powdered sugar, vanilla extract, and water in a small bowl until smooth and the desired drizzling consistency is reached. Add more water, one teaspoon at a time, if needed.Ice the muffins: Drizzle the icing over the muffins while they are still warm. Alternatively, you can dip the tops of the warm muffins directly into the icing.Cool and serve: Let the muffins cool slightly before serving.
I first fell in love with these in the late 80’s at a little bakery on the Oregon coast. (Page 1 ) | May 15, 2025
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