Sailor Jack Spice Cups: A Maritime Treat with a Spicy Twist

 

I’m a sucker for foods with quirky names, think Murphy’s in a Clogher Valley Mist, Dublin Lawyer, Welsh Rabbit, or Joe Froggers. So, when I stumbled across Sailor Jack Spice Cups, I was hooked before I even tasted them. These muffins, a Pacific Northwest gem tied to coastal and boating communities, are dense, moist, and bursting with bold spices. Their maritime roots are murky, but their durability and portability made them a sailor’s favorite for long voyages. 

 As a spice cake and raisin enthusiast, I knew these would be right up my alley. I halved the recipe to test it out, decision I quickly regretted because they were that good! Packed with cinnamon, cloves, nutmeg, and a hint of white pepper, these spice cups are rich, flavorful, and perfect with a sweet glaze. Here’s the recipe for you to try, and, trust me, you won’t want to halve it!Sailor Jack Spice Cups

½ c. (1 stick) unsalted butter, room temperature
1 c. dark brown sugar
2 large eggs
½ c. sour cream, not low fat
½ c. buttermilk
½ c. molasses
¼ c. dark cocoa powder
1 t. baking powder
½ t. baking soda
1 t. kosher salt
2 T. ground cinnamon
1 T. ground cloves
½ t. freshly ground nutmeg
2 t. ground allspice
1 t. ground ginger
¼–½ t. ground white pepper
2 c. flour
1 c. hot water
1½ c. golden raisins

Glaze
4 c. powdered sugar
2 t. vanilla extract
¼–⅓ cup water

Preheat oven to 350°F. Spray muffin tins with Baker’s Joy. 

In a large bowl, cream butter and brown sugar until smooth. Add eggs, sour cream, buttermilk, and molasses; mix well. 

Add cocoa powder, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, allspice, ginger, white pepper, and flour. Mix until just combined, scraping down the bowl to ensure everything is incorporated.

Add hot water and mix until the batter is smooth. Fold in raisins. 

For regular muffins, use a ⅓-cup measure to fill tins. For large muffins, use a ⅔-cup measure. 

Bake regular muffins for 20–25 minutes or large muffins for 25–30 minutes, until a toothpick inserted comes out clean or the tops spring back when lightly pressed. Avoid overbaking to keep them moist. 

Remove muffins from tins and cool on a wire rack for 15 minutes. 

Whisk powdered sugar, vanilla extract, and water until smooth. Adjust water for desired consistency. 

Flip muffins upside down on a baking sheet and pour glaze over the tops. Let set before serving.

Store in an airtight container for up to 5 days. 
These muffins freeze well for up to 3 months.

 

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