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Cozy Gingerbread Coffeecake Muffins

Cozy Gingerbread Coffeecake Muffins for Festive Mornings

Enjoy these Cozy Gingerbread Coffeecake Muffins filled with warm spices, perfect for festive mornings.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose flour Can substitute with gluten-free baking flour blend.
  • 2 teaspoons Baking powder Ensure freshness for best results.
  • 1 teaspoon Baking soda Ensure freshness for best results.
  • 1 tablespoon Ground ginger Can substitute with extra cinnamon if needed.
  • 2 teaspoons Ground cinnamon Increase for a more pronounced taste.
  • 1/2 teaspoon Ground nutmeg Optional but recommended for added depth.
  • 1/2 teaspoon Salt Don’t omit for best results.
  • 1/2 cup Unsalted butter Can be replaced with plant-based margarine for a dairy-free version.
  • 3/4 cup Dark brown sugar Can replace with light brown sugar if preferred.
  • 2 large Eggs No suitable egg substitute noted.
  • 1/2 cup Molasses Can use honey or maple syrup for a lighter version.
  • 1/2 cup Sour cream Can substitute with plain yogurt or buttermilk.
  • 1/2 cup Chopped nuts Optional; can replace with chocolate chips.
  • 1/4 cup Crystallized ginger Optional for an extra ginger kick.
For the Glaze
  • 1 cup Powdered sugar Adjust amount based on desired sweetness.
  • 2 tablespoons Milk Use dairy-free milk for an adaptable option.

Equipment

  • muffin tin
  • mixing bowls
  • electric mixer
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or grease it lightly.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.
  3. In a larger bowl, cream together the unsalted butter and dark brown sugar until light and fluffy, about 2-3 minutes, then add eggs, molasses, and sour cream.
  4. Gently add the dry ingredients into the wet mixture, stirring until just combined and fold in chopped nuts or crystallized ginger if desired.
  5. Fill the muffin cups about two-thirds full with the batter.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Once baked, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.
  8. Whisk together the powdered sugar and milk in a small bowl until smooth to prepare the glaze.
  9. Drizzle the glaze over each muffin once completely cooled.

Nutrition

Serving: 1muffinCalories: 190kcalCarbohydrates: 27gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 220mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Ensure butter and eggs are at room temperature for a smooth batter. Avoid overmixing the batter to maintain muffin tenderness. Check leavening agents for freshness.

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