Sailor Jack Muffins

5 from 1 vote

Sailor Jack muffins are moist, richly spiced cakes associated with bakeries along the Pacific Northwest coast. Raisins, rolled oats, molasses, and warm spices give them their distinctive flavor and texture. After baking, they're turned upside down and dipped in a simple powdered sugar glaze. Serve them with coffee or tea.

Prep Time20

Cook Time15

Total Time35

Course: Quick Breads

Cuisine: American

Servings: cakes

Calories: 250kcal

Author: Kelly

Equipment

Muffin Pan, Traditional

Ingredients

For the Sailor Jack cakes

½ cup granulated sugar
½ cup brown sugar dark or light
1 teaspoon salt
4 teaspoon cinnamon
½ teaspoon ground ginger
¾ teaspoon ground nutmeg
½ teaspoon ground cloves
1 cup water
½ cup raisins
2 tablespoons molasses
1 cup whole wheat flour
½ cup all-purpose flour
½ cup rolled oats or quick for less texture
1 teaspoon baking soda
¾ teaspoon baking powder
½ cup vegetable oil
1 large egg

For the glaze

2 cups powdered sugar
¼ cup water

US Customary - Metric

Instructions

Make the Sailor Jacks

Make the raisin and spice mixture by combining the first ten ingredients - granulated sugar, brown sugar, salt, cinnamon, ginger, nutmeg, cloves, water, raisins, and molasses in a saucepan.
½ cup granulated sugar, ½ cup brown sugar, 1 teaspoon salt, 4 teaspoon cinnamon, ½ teaspoon ground ginger, ¾ teaspoon ground nutmeg, ½ teaspoon ground cloves, 1 cup water, ½ cup raisins, 2 tablespoons molasses
Stir to mix and heat over medium heat until it comes to a low boil. Adjust the heat to keep it at a low boil for 5 minutes.
Preheat the oven to 375℉ and prepare a 12 cup muffin tin with non-stick spray. Do not use cupcake liners for these muffins.
In a mixing bowl, combine the whole wheat flour, all-purpose flour, oats, baking soda, and baking powder.
1 cup whole wheat flour, ½ cup rolled oats, 1 teaspoon baking soda, ¾ teaspoon baking powder, ½ cup all-purpose flour
Whisk all these dry ingredients together and then, in another bowl or measuring cup, beat the egg and oil together.
½ cup vegetable oil, 1 large egg
Add the egg and oil to the dry ingredients along with the cooled raisin and spice mixture.
Stir with a wooden spoon just until the ingredients come together. You don't want to over mix and risk getting a tough and dry muffin.
Fill the muffin wells about ¾ full, dividing the batter evenly among the 12 muffin wells.
Bake for 15 minutes in the preheated oven. A toothpick inserted into the centers should come out with just a couple crumbs sticking to the toothpick.
Cool in the pan for about 10 minutes then tip them out on to a cooling rack that is set over a sheet tray. Keep them bottoms up. Let them cool a little longer.

Make the Glaze

Prepare the glaze while the cakes cool by mixing the powdered sugar and water into a drizzle glaze that this still thick.
2 cups powdered sugar, ¼ cup water
Dip the bottom of the cakes into the glaze and swirl to get an even coating on the bottom and up the sides and return to the wire rack.
Use any leftover glaze to drizzle over the tops for a second coating. Let sit 30 minutes or until the glaze sets up.

Notes

Grease the pan thoroughly: Sailor Jacks are glazed upside down, so the cakes need to release cleanly.
Simmer gently: Keep the raisin mixture at a low boil for the full five minutes without letting it scorch.
Cool before combining: The cooked spice mixture should no longer be hot when it meets the egg.
Mix by hand: Stop stirring once the flour disappears to avoid a tough crumb.
Watch for moist crumbs: Check the centers rather than baking until the toothpick is completely dry.

Nutrition