Cozy Gingerbread Coffee Cake Muffins
Delightful muffins infused with warm spices of ginger, cinnamon, and brown sugar, perfect for enjoying with your morning coffee or as a festive treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened Can substitute with coconut oil
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs Can substitute with flaxseed meal or aquafaba
- ½ cup molasses Can substitute with dark corn syrup or honey
- 1 cup sour cream Can substitute with coconut yogurt
- 1 teaspoon vanilla extract
Optional Ingredients
- ½ cup chopped pecans or walnuts Optional
- ½ cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and gather all your ingredients.
Combine Dry Ingredients
- In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, spices, and salt. Set aside.
Cream Butter and Sugars
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add Eggs
- Add the eggs, one at a time, mixing well after each addition until fully incorporated.
Mix in Liquid Ingredients
- Stir in the molasses, sour cream, and vanilla extract until the batter is smooth.
Combine Dry and Wet Ingredients
- Gradually add the dry mixture to the wet ingredients, mixing just until combined.
Fold in Nuts
- Gently fold in the chopped nuts if using.
Fill Muffin Cups
- Divide the batter evenly among prepared muffin cups, filling each about two-thirds full.
Bake
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Make the Glaze
- While baking, whisk together powdered sugar and milk for the glaze until smooth.
Cool and Glaze
- Let the muffins cool for about 5 minutes in the pan before transferring to a wire rack. Drizzle the glaze over the cooled muffins.
Notes
Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat in the microwave for 20-30 seconds or in a preheated oven at 350°F for 8-10 minutes.