Go Back
Dense, moist Oregon coast–style molasses muffins with deep spices, cocoa richness, plump raisins, and an easy vanilla glaze—pure nostalgic comfort.

Sailor Jacks Muffins (Spiced Molasses Raisin Muffins)

Dense, moist Oregon coast–style molasses muffins with deep spices, cocoa richness, plump raisins, and an easy vanilla glaze—pure nostalgic comfort.
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

Muffins:
  • 2 cups 250 g all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp sea salt
  • ⅓ cup 30 g cocoa powder
  • 1½ tbsp cinnamon
  • 1 tbsp cloves
  • ½ tsp nutmeg
  • 2 tsp allspice
  • 1 tsp ginger
  • ½ tsp white pepper
  • ½ cup 113 g unsalted butter, softened
  • 1¼ cups 275 g dark brown sugar, packed
  • 3 large eggs
  • ½ cup 160 g unsulphured molasses
  • ⅔ cup 160 ml buttermilk
  • 1 cup 240 ml hot water (not boiling)
  • 1 cup 150 g raisins, soaked 10 minutes, drained
Glaze:
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 –3 tbsp milk or water

Equipment

  • 2 (12-cup) muffin tins
  • mixing bowls
  • whisk
  • hand/stand mixer
  • spatula, wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease 2 muffin tins well (avoid paper liners).
  2. Whisk/sift flour, baking powder, baking soda, salt, cocoa, and spices together.
  3. Beat butter and brown sugar 3–4 minutes until fluffy.
  4. Add eggs one at a time. Mix in molasses and buttermilk until smooth.
  5. Add dry ingredients in 3 additions, mixing just until combined.
  6. Slowly pour in hot water while mixing on low until batter is smooth and thin.
  7. Fold in drained raisins.
  8. Fill muffin cups to the top. Bake 20–24 minutes, rotating pans halfway.
  9. Cool 10 minutes, transfer to rack. Whisk glaze and drizzle or dip tops.

Notes

White pepper is the signature flavor—it adds warmth without heat.
Soak raisins to keep them plump and prevent them from drying out the muffins.
Hot water is key for blooming cocoa and creating a tender crumb.
No buttermilk: ⅔ cup milk + 2 tsp lemon juice/vinegar, rest 5 min.
Storage: Airtight at room temp 3 days. Freeze unglazed up to 3 months.