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Cozy Gingerbread Coffeecake Muffins

Cozy Gingerbread Coffeecake Muffins for Heartwarming Mornings

Delight in these Cozy Gingerbread Coffeecake Muffins, a perfect blend of ginger, nutmeg, and cinnamon for heartwarming mornings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour providing fluffiness
  • 1 teaspoon baking powder helps the muffins rise
  • 1 teaspoon baking soda works with molasses for texture
  • 1 teaspoon ground ginger adds a warm, spicy kick
  • 1 teaspoon ground cinnamon infuses sweetness and warmth
  • ½ teaspoon ground nutmeg enhances the cozy flavor
  • ½ teaspoon salt balances sweetness
  • ½ cup unsalted butter, softened creates a rich, moist muffin
  • 1 cup dark brown sugar, packed provides depth and moisture
  • 2 large eggs binds the mixture together
  • ½ cup molasses brings sweet flavors
  • 1 cup sour cream or plain yogurt creates a tender texture
Optional Add-ins
  • ½ cup chopped nuts adds crunch (e.g., walnuts or pecans)
  • ½ cup crystallized ginger, chopped intensifies ginger flavor
For the Glaze
  • 1 cup powdered sugar adds a sweet finish
  • 2 tablespoons milk adjusts glaze consistency

Equipment

  • muffin tin
  • Mixing Bowls
  • electric mixer
  • Whisk
  • measuring cups
  • measuring spoons
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in a medium bowl.
  3. In a large mixing bowl, cream the butter and brown sugar with an electric mixer until light and fluffy.
  4. Add the eggs one at a time, mixing well, then add molasses and sour cream, mixing until smooth.
  5. Gradually add the dry ingredients to the wet ones, mixing on low speed until just combined.
  6. If desired, fold in nuts and/or crystallized ginger.
  7. Divide the batter into the muffin tins, filling each cup about two-thirds full.
  8. Bake for 18-22 minutes until a toothpick comes out clean.
  9. Cool muffins in the tin for 5 minutes, then transfer to a wire rack.
  10. Whisk together powdered sugar and milk until smooth, adjusting consistency if needed.
  11. Drizzle the glaze over cooled muffins and serve.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Store muffins in an airtight container for up to 3 days at room temperature or freeze for up to 3 months for later enjoyment.

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