Rediscovering the Charm of Sailor Jacks: A Nostalgic Treat from the Oregon Coast

Ingredients

Makes 24 muffins

Spiced Molasses Muffins

2 cups (250 g) all-purpose flour, spooned and leveled

1½ tsp baking powder

½ tsp baking soda

1 tsp fine sea salt

⅓ cup (30 g) unsweetened cocoa powder (Dutch-process for depth)

1½ Tbsp ground cinnamon

1 Tbsp ground cloves

½ tsp ground nutmeg (freshly grated)

2 tsp ground allspice

1 tsp ground ginger

½ tsp ground white pepper (key for authentic flavor—adds warmth, not heat)

½ cup (113 g) unsalted butter, softened to cool room temperature

1¼ cups (275 g) packed dark brown sugar (molasses-rich)

3 large eggs, room temperature

½ cup (160 g) unsulphured molasses (not blackstrap—too bitter)

⅔ cup (160 ml) full-fat buttermilk, room temperature

1 cup (240 ml) hot water (not boiling—175°F / 80°C)

1 cup (150 g) raisins, soaked in warm water 10 min, drained

Vanilla Glaze

2 cups (240 g) powdered sugar, sifted

1 tsp pure vanilla extract

2–3 Tbsp whole milk or water

Step-by-Step Instructions

1. Prep & Preheat

Position oven racks in upper and lower thirds. Preheat to 350°F (175°C).

Grease or line two 12-cup muffin tins. Do not use paper liners—they stick to the dense crumb.

2. Sift the Spice Symphony

In a bowl, sift flour, baking powder, baking soda, salt, cocoa, and all spices (cinnamon through white pepper). Sifting prevents clumps and ensures even distribution.

3. Cream with Intention

In a stand mixer, beat butter and brown sugar 3–4 minutes—until pale, fluffy, and no sugar grit remains. Scrape bowl well.

4. Build the Wet Base

Add eggs one at a time, mixing well after each.

Beat in molasses and buttermilk until smooth and glossy (~1 min).

5. Combine Dry + Wet

Reduce speed to low. Add dry ingredients in 3 additions, mixing just until no streaks remain (15–20 sec total). Overmixing = tough muffins.

6. Activate with Hot Water

With mixer on low, slowly pour in hot water. Mix 30 seconds—until batter is smooth and thin (like pancake batter).

Fold in drained raisins with a spatula.

7. Fill & Bake

Divide batter evenly among cups—fill to top (they won’t dome much).

Bake 20–24 minutes—until tops spring back and a toothpick comes out clean. Rotate tins halfway.

Cool in pans 10 minutes. Transfer to wire racks.

8. Glaze with Soul

Whisk glaze ingredients until smooth and drizzle-consistency (ribbon falls and disappears in 2 seconds).

Two options:

→ Drizzle: Spoon over cooled muffins.

→ Dip: Invert warm muffins into glaze; twist to coat. Glossier, more nostalgic.

Tips for Authentic Charm

✅ White pepper is non-negotiable—it’s the “secret” in historic Pacific Northwest recipes.

✅ Soak raisins—prevents them from sinking and keeps them plump.

✅ Hot water step—activates cocoa and ensures tender crumb.

✅ Cool slightly before glazing—warm muffins absorb glaze; room-temp muffins show it off.

(Note: These muffins are intentionally un-iced—but for a spiced glaze, add ¼ tsp cinnamon + pinch of cloves to the icing.)

Serving Suggestions

With strong black coffee or spiced chai

As a base for bread pudding (cubed, soaked in custard)

Paired with sharp cheddar—classic Pacific Northwest combo

Gifted in kraft paper bags tied with twine (label: “Sailor Jacks—Est. 1940s”)

Storage & Make-Ahead Tips

Keep airtight at room temp 3 days, or freeze 3 months (unglazed).

Freeze baked muffins—thaw, then glaze fresh.

Do not refrigerate—stales quickly.

Frequently Asked Questions

Can I omit white pepper?

Yes—but you’ll miss the authentic coastal depth. Black pepper adds heat; white adds mystery.

No buttermilk?

Make your own: ⅔ cup milk + 2 tsp lemon juice, sit 5 min.

Make it gluten-free?

Use 250 g GF 1:1 flour (like King Arthur) + ¼ tsp xanthan gum.

Allergy Information

Contains: Dairy, wheat, eggs.

Nut-free, soy-free, fish/shellfish-free.

Gluten-free option: See above.

Nutrition Facts

(Per muffin)

There’s profound comfort in the old ways—the slow sifting of spices, the rhythmic creaming of butter and sugar, the scent of molasses and sea air mingling in the kitchen. These muffins aren’t just baked goods. They’re time travelers, carrying the resilience and resourcefulness of Oregon’s coastal communities in every bite.

So bake a batch. Glaze them generously. And savor the kind of nostalgia that doesn’t just taste like memory—

it tastes like home.