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Deliciously Spiced Gingerbread Coffeecake Muffins

These delightful muffins combine the spiced sweetness of gingerbread with the tender crumb of coffeecake, perfect for cozy mornings.

Ingredients

Scale
  • 2 cups apple cider
  • 6 tbsp unsalted butter, softened
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/4 cup nonfat plain Greek yogurt
  • 1 tsp vanilla extract
  • 2 cups whole wheat flour
  • 3 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2/3 cup whole wheat flour (for topping)
  • 1/4 cup melted butter
  • 1/2 tsp cinnamon (for topping)
  • 4 tbsp brown sugar (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a 12-cup muffin pan with non-stick spray or line it with muffin liners.
  2. In a small saucepan, heat 2 cups of apple cider over medium heat until it boils. Reduce to low and simmer for about 10 minutes until it reduces by half. Whisk in the butter until melted and set aside to cool slightly.
  3. In a large mixing bowl, whisk together the brown sugar, eggs, Greek yogurt, and vanilla extract. Add 1 cup of the cooled apple cider mixture and whisk until combined.
  4. In another bowl, whisk together 2 cups of whole wheat flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
  5. Fold the dry ingredients into the wet ingredients gently in two batches without over-mixing.
  6. Fill each muffin cup to just over 2/3 full with batter.
  7. In a small bowl, combine 2/3 cup whole wheat flour, melted butter, cinnamon, and brown sugar for the topping. Sprinkle it over the muffins.
  8. Bake for 20-25 minutes until a toothpick comes out clean from the center of the muffins.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

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

Nutrition

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