Sailor Jacks

A humble little treat with a whole lot of soul.

Let me tell you—these Sailor Jacks are the kind of bake that smell like your grandma’s kitchen and the corner bakery had a baby. They’re dark, spiced, sticky in the best way, and honestly? They make your whole house smell like a holiday even when it’s the middle of May.

Now, I don’t know where the name “Sailor Jacks” came from, exactly. I’ve heard a few stories. One said they were popular with sailors because they kept well on long voyages. Another said it was because of the molasses and spices—ingredients folks used when butter and sugar were hard to come by. Either way, I first tasted one at a church bake sale in 1987, and I’ve been trying to get that same sticky-spicy texture ever since.

These are not your average muffins. They’re rich. Deep. Kinda like gingerbread’s cool cousin who knows all the old recipes and keeps cloves in the cupboard year-round.

Why You’ll Be Glad You Baked These

• That spice blend? It hits you in the nose and the heart.

• They’re even better the next day (if they last that long).

• No electric mixer needed—just a little patience and a good spatula.

• You can make a big batch and freeze half. Or not. No judgment.

• The icing? Totally optional… but highly recommended.

What You’ll Need (Yes, It’s a Long List—But Worth It)

Let’s not pretend this is a minimalist muffin. The ingredient list is long, but everything has a purpose.

Dry Ingredients:

• 2 cups all-purpose flour

• 1½ tsp baking powder

• ½ tsp baking soda

• 1 tsp salt

• ⅓ cup cocoa powder (unsweetened!)

• 1½ tbsp cinnamon

• 1 tbsp ground cloves

• ½ tsp nutmeg

• 2 tsp allspice

• 1 tsp ground ginger

• ½ tsp white pepper (yep—it adds a tiny kick)

Wet Ingredients:

• ½ cup unsalted butter, softened

• 1¼ cups brown sugar (packed in, not loosey-goosey)

• 3 large eggs

• ⅔ cup buttermilk (or milk + 2 tsp vinegar, if you’re out)

• ½ cup molasses (grandma-style, not blackstrap unless you like bitter)

• 1 cup hot water

• 1 cup raisins (soaked in the hot water if they’re a little stiff)

And Then There’s the Icing

• 2 cups powdered sugar

• 1 tsp vanilla extract

• 2–3 tbsp water (or milk if you want it richer)

Let’s Get These in the Oven

1. Preheat your oven to 350°F
Grease two muffin tins generously. Or use liners, but honestly—greased tins give a better edge.

2. Sift the dry stuff
In a medium bowl, whisk or sift together the flour, cocoa, baking powder, baking soda, salt, and all those glorious spices. Smells like magic already.

3. Cream the butter and sugar
In a bigger bowl (we’re going to build the batter here), beat the softened butter and brown sugar together until it’s a little fluffy and looks lighter. Not mousse, but not paste either. Somewhere in between.

4. Add eggs, molasses, and buttermilk
One egg at a time—no rushing. Then pour in the molasses (take a moment to appreciate the glug) and stir in the buttermilk. It’ll look curdled for a second. It’s fine.

5. Bring it all together
Slowly add your dry mix into the wet. Do it in a couple batches if that feels safer. Stir just until it’s mostly combined.

6. Add hot water and raisins
Carefully pour in the hot water (don’t dump it all at once or you’ll scramble the eggs). Stir it gently until smooth, then fold in the raisins.

7. Fill those tins
Scoop the batter into your muffin cups—about ⅔ to ¾ full. They’ll puff up just right.

8. Bake for 20–24 minutes
Check them with a toothpick—if it comes out clean or with a crumb or two, they’re done. The tops might crack a little. That’s okay. That’s character.

Icing on the Muffin (Literally)

While the muffins are still warm—but not hot enough to melt your fingerprints—mix up your icing. Start with 2 tbsp water and stir until smooth. Add the extra tablespoon if you like it thinner.

Drizzle or dip, dealer’s choice. I usually dip the tops in a shallow bowl of icing, let them drip just a sec, then set them on a rack over parchment. Or foil. Or directly on the counter, if it’s that kind of day.

Storage & Such

• Room temp: Covered, they’ll last 2–3 days and somehow get even better.

• Fridge: Not my fave—makes them dense.

• Freezer: Yes! Freeze without icing, then warm and drizzle later.

A Little Extra for the Curious Bakers

• Want to switch the raisins for chopped dates? Go for it.

• Like it extra spicy? Add a pinch more white pepper and a little cayenne.

• No buttermilk? Mix whole milk with a spoon of vinegar or lemon juice. Let it sit 5 minutes.

• Love ginger? Try adding some finely chopped candied ginger into the batter. Woo!

Final Thought from My Kitchen to Yours

I don’t know who “Sailor Jack” really was, but I’d like to thank him. These muffins are warm, spicy, sturdy, and just sweet enough to feel like a treat without being over-the-top. They’ve become a quiet favorite around here—especially on rainy days or when someone’s having a mood (usually me).

Bake them. Share them. Or keep them all for yourself. No judgment.

And if you do make ‘em, leave a note. Or don’t! Just knowing someone else is pulling warm muffins out of the oven because of this old recipe makes me happy enough.

Sailor Jacks

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Ingredients

  

• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/3 cup cocoa powder
• 1 1/2 tablespoons cinnamon
• 1 tablespoon cloves
• 1/2 teaspoon nutmeg
• 2 teaspoons allspice
• 1 teaspoon ginger
• 1/2 teaspoon white pepper
• 1/2 cup unsalted butter, softened
• 1 1/4 cups brown sugar
• 3 eggs
• 2/3 cup buttermilk
• 1/2 cup molasses
• 1 cup hot water
• 1 cup raisins
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons water

Instructions

 

• Preheat oven to 350°F and grease two 12-cup muffin tins.
• Sift together flour, cocoa powder, baking powder, baking soda, salt, and all spices in a bowl.
• In another bowl, cream butter and brown sugar until fluffy.
• Beat in eggs one at a time, then add molasses and buttermilk.
• Gradually mix in dry ingredients until just combined, then stir in hot water and raisins.
• Fill muffin cups just over halfway with batter.
• Bake 20–24 minutes or until a toothpick comes out clean.
• Whisk together powdered sugar, vanilla, and 2–3 tbsp water for icing.
• Drizzle icing over warm muffins or dip muffin tops.

Notes

Spiced muffins with warm molasses and raisins—like a cozy gingerbread cake with a sweet glaze.

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