• Preheat oven to 425°F. Line a muffin pan with cupcake wrappers. Set aside.
• In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
• In another bowl, whisk the butter, oil, sugar, brown sugar, and eggs. Add in the molasses, milk, and extract. Whisk everything until combined.
• Pour the dry ingredients into the wet and gently fold together with a spatula until just combined. The batter may be lumpy. *Do not use an electric mixer*
• Fill each of the cupcake wrappers to the top with batter. *Optional Sanding Sugar - You can top each unbaked muffin with sanding sugar before baking. The sugar can also be added after baking for extra crunch*
• Bake at 425 degrees for 5 minutes, drop the temperature to 350 degrees and continue baking for 15 minutes. Muffins are done when the tops are set and a toothpick inserted into the middle comes out clean.
• Cool in the pan for 10 minutes and then move to a cooling rack to finish cooling.

Tips

• Pillow Tops! To get the bakery style pillow tops on your muffins you need to make sure each wrapper is filled to the top with batter. The baking is where the magic happens. Shoot the muffins with quick heat at 425 and it will build a cast on the top of your muffins. When the temperature is dropped, the muffins will continue cooking on the inside and create the pillow top without spreading.
• Do not overmix the batter, to get the muffin texture you only need to mix until combined. If you mix with a mixer or overmix the batter, the muffins will have a more airy and fluffy texture. More like a cupcake.
• The whole milk will give you the best taste, don't skimp on the fat. The muffins will still be good with skim milk, just better with whole.
• Store covered on the counter top for 2-3 days. Wonderful eaten cooled or warmed with a little butter.