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Cozy Gingerbread Coffeecake Muffins

Delicious Cozy Gingerbread Coffeecake Muffins for Winter Mornings

Cozy Gingerbread Coffeecake Muffins are perfect for winter mornings, filled with warm spices and a tender crumb.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose flour provides the perfect base for a tender crumb
  • 1 teaspoon Baking powder helps the muffins rise beautifully
  • 1 teaspoon Baking soda adds lightness and enhances the ginger flavor
  • 1 teaspoon Ground ginger gives that warm, spicy kick that defines gingerbread
  • 1 teaspoon Ground cinnamon offers a comforting flavor profile perfect for winter
  • ½ teaspoon Ground nutmeg adds depth and a hint of nostalgia
  • ½ teaspoon Salt balances the sweetness
  • ½ cup Unsalted butter softened, contributes to rich flavor and moisture
  • 1 cup Dark brown sugar packed for that deep sweetness and hint of molasses
  • 2 large Eggs bring stability and richness to the batter
  • ½ cup Molasses delivers that signature gingerbread taste and moistness
  • 1 cup Sour cream or plain yogurt ensures a tender muffin crumb
Optional Add-ins
  • ½ cup Chopped nuts (e.g., walnuts or pecans) for those who crave a delightful crunch
  • ½ cup Crystallized ginger, chopped to add an extra zing to the muffins
For the Glaze
  • 1 cup Powdered sugar for a sweet, smooth finish atop each muffin
  • 2 tablespoons Milk help achieve the ideal glaze consistency

Equipment

  • Oven
  • muffin tin
  • Mixing Bowls
  • electric mixer
  • Whisk
  • Spatula
  • spoon or ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare the muffin tin with liners or cooking spray.
  2. Mix the dry ingredients: flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in a bowl.
  3. Cream the softened butter and dark brown sugar together until light and fluffy, about 2-3 minutes.
  4. Incorporate the eggs one at a time, then mix in the molasses and sour cream until smooth.
  5. Gradually combine dry ingredients into the wet mixture, mixing on low speed until just combined.
  6. Fill muffin tins about two-thirds full with the batter.
  7. Bake for 18-22 minutes or until a toothpick comes out clean.
  8. Cool the muffins in the pan for 5 minutes before transferring to a wire rack.
  9. Prepare the glaze by whisking powdered sugar and milk until smooth.
  10. Drizzle the glaze over cooled muffins before serving.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

These muffins can be stored at room temperature in an airtight container for up to 3 days, or in the fridge for up to a week. They freeze well for up to 3 months.

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