Description
Delicious muffins that blend the flavors of gingerbread with the comforting texture of coffee cake, perfect for chilly mornings.
Ingredients
Scale
- 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
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (can substitute with coconut oil)
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs (can substitute with flaxseed meal or aquafaba)
- 1/2 cup molasses (can substitute with dark corn syrup or honey)
- 1 cup sour cream (can substitute with coconut yogurt)
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or grease it.
- In a large bowl, mix flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt until well combined.
- Cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. If using substitutes, ensure they are correctly prepared.
- Mix in molasses, sour cream, and vanilla extract until creamy.
- Gently fold the dry ingredients into the wet mixture until just combined.
- If using, fold in chopped nuts.
- Scoop the batter into muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick comes out clean. Let cool in the pan before transferring to a wire rack.
- For the glaze, whisk powdered sugar and milk until smooth.
- Once the muffins are cool, drizzle glaze over the tops and allow it to set before serving.
Notes
These muffins are easy to adjust for dietary needs, and can be stored in an airtight container for 2-3 days or frozen for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg