Gingerbread Coffeecake Muffins

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These bakery-style gingerbread muffins with an irresistible crumble topping are just the recipe you need for the holidays! These muffins are made with whole wheat flour, warming spices, and apple cider for a perfectly light and fluffy consistency.

A Winter Wonderland

This morning I woke up to the most beautiful winter wonderland outside my window. Everything was covered in a thick layer of snow that shimmered brightly in the morning light. I couldn’t help but think of my favorite baked goods and dreamt of sitting by the fire in my pajamas with a warm bakery-style muffin in hand.

That’s when I had the idea to make a muffin with all of my favorite holiday flavors. These muffins are made with warming spices like cinnamon, ginger, cloves, and nutmeg for the perfect blend of warming flavors.

I love soft gingerbread cookies and thought of making a light and fluffy bakery-style muffin with the same flavors.

These muffins will melt in your mouth and are the perfect addition to your morning coffee or afternoon tea, especially on these cold winter days when we are all craving something warm and cozy to cuddle up with.

A Light and Fluffy Muffin

When coming up with this recipe, I knew I wanted to make a muffin that was light and fluffy while still retaining the moisture and rich flavor of the spices.

Greek yogurt is the key to the light and bouncy texture in these muffins. I use plain non-fat greek yogurt in this recipe to give these muffins the perfect consistency without making them overly sweet.

To get these muffins to rise beautifully and turn into fluffy bakery-style muffins, it is important to remember not to overmix! Overmixing will lead to a dense muffin. My suggestion is to gently fold the dry ingredients into the wet until just about all of the flour has been incorporated.

The Secret Ingredient- Apple Cider

While the flavors of gingerbread are the real star of the show in this recipe, apple cider is the secret ingredient I use to bring out all the flavors of the spices and give these muffins a little extra moisture. The apple cider pairs beautifully with spices like cinnamon, ginger, nutmeg, and cloves.

In this recipe, I simmered apple cider on the stove until it cooked down to about a cup. Then, we add butter to the warm apple cider, whisk it until it melts, and pour it into the wet ingredients. I truly can’t think of a cozier smell than warm apple cider and melted butter wafting through the air. Yes, these muffins are that good.

Ingredients

These gingerbread coffeecake muffins are the real deal! They are made with good old butter and brown sugar. Nothing fancy here, just simple ingredients you probably already have at home. I gave these muffins a healthy twist by swapping out regular all-purpose flour for whole wheat flour to give them an extra boost of fiber without compromising flavor. You’re gonna LOVE these. Here’s what you need.

• Apple cider: to add moisture and bring out all the flavors of the spices!
• Butter: adds just the right amount of moisture and richness.
• Eggs: you’ll just need two eggs for this recipe.
• Brown Sugar: for a bit of sweetness (but not too sweet!)
• Greek Yogurt: this ingredient is the key to a light and fluffy muffin.
• Vanilla Extract: real vanilla extract adds amazing depth of flavor.
• Spices: cinnamon, nutmeg, ginger, cloves: Basically a gingerbread cookie in muffin form 🙂 your house will smell incredible!!
• Whole Wheat Flour: I used whole wheat flour to make these muffins a bit healthier but feel free to use all-purpose flour if that’s all you have.
• Baking Powder, Baking Soda, and Salt: The perfect balance of baking soda and baking powder to make these muffins rise beautifully.

How to Make my Gingerbread Coffeecake Muffins (makes 12)

1. Preheat the oven to 350 degrees F. Spray a 12 cup muffin pan with non-stick spray or use muffin liners.
2. In a small saucepan, heat 2 cups of apple cider on the stove. You want the heat to be on medium until it starts to boil and then turn to low and simmer the apple cider, stirring occasionally for about 10 minutes or until it has been reduced to about half the original amount.
3. Whisk in the butter until melted and turn the stove off. Set aside.
4. In a large bowl, whisk together the brown sugar, eggs, greek yogurt, and vanilla extract. Add in 1 cup of the reduced apple cider/butter mixture and whisk to combine.
5. In another bowl, whisk together the whole wheat flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt.
6. Pour the dry ingredients and fold it into the wet in two batches making sure to not over-mix! You want to fold the dry and wet ingredients with a rubber spatula until just incorporated.
7. Spoon the batter into each of the 12 muffin tins, filling it to a little over 2/3 of the way.
8. Cinnamon Streusel Topping: In a small bowl, mix together the flour, melted butter, cinnamon, and brown sugar until the mixture resembles wet sand.
9. Sprinkle the streusel topping over each muffin, filling the muffin tins almost all the way.
10. Bake the muffins for 15-20 minutes or until a toothpick inserted into the center comes out clean.
11. Enjoy warm!! Preferably with a warm cup of coffee or tea 🙂

I hope you love these gingerbread coffeecake muffins as much as I do!

Looking for more recipes for the holidays?

• Apple Cinnamon Scones
• Lemon Thyme Olive Oil Cake
• Lemon Turmeric Blueberry Breakfast Loaf
• Zesty Olive Oil Zucchini Bread
• Healthy Chocolate Orange Energy Bites

If you gave this recipe a try make sure to leave a comment and rating on here so that I can see how you liked them! I love to see all of your re-makes of my recipes so head on over to Instagram and tag me @sipandscone so that I can see all of your creations!

Tis the season of holiday baking!

Sip & Scone