Cozy Gingerbread Coffee Cake Muffins
Enjoy a delightful blend of rich molasses and warm spices with these deliciously comforting muffins. Perfect for breakfast or dessert, they are easy to make and customizable for any occasion.
Ingrédients
Dry Ingredients
- 2 cups all-purpose 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
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup molasses
- 1 cup sour cream
- 1 teaspoon vanilla extract
Optional Ingredients
- 1/2 cup chopped pecans or walnuts optional
- 1/2 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.
- In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
- In a separate large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the molasses, sour cream, and vanilla extract until smooth.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined without over-mixing.
- If using, gently fold in the chopped nuts.
- Fill muffin cups about two-thirds full with the batter.
Baking
- Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
- While muffins are cooling, whisk together powdered sugar and milk to make the glaze until smooth.
Serving
- Drizzle glaze over cooled muffins before serving.
Notes
Store muffins in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze them individually wrapped in plastic wrap and aluminum foil.