Cozy Gingerbread Coffeecake Muffins Recipe Perfect for Holiday Baking

Imagine the warm, spicy aroma of gingerbread filling your kitchen on a chilly winter morning—the kind that instantly wraps you in holiday cheer. These cozy gingerbread coffeecake muffins are like a hug in muffin form, with hints of molasses, cinnamon, and ginger creating a flavor that’s both nostalgic and irresistible. The first time I made these, I was transported back to the days of sneaking warm gingerbread cookies off my grandma’s cooling rack. With their soft, fluffy texture and crumbly streusel topping, these muffins have quickly become a holiday favorite in my home!

Honestly, the reaction they get from family and friends is priceless. My kids can hardly wait for them to cool, and my husband always sneaks an extra one with his coffee. They’re perfect for holiday mornings, gift baskets, or simply enjoying with a cozy blanket and your favorite holiday movie. I’ve tested this recipe more times than I can count (all in the name of research, of course), and it’s a keeper. You’re going to want to bookmark this one—it’s pure holiday magic.

Why You’ll Love This Recipe

• Quick & Easy: These muffins come together in under an hour, making them perfect for last-minute holiday baking.
• Simple Ingredients: No fancy trips to specialty stores—you probably have everything you need in your pantry.
• Holiday Flavor: The warm spices and molasses create that classic gingerbread taste we all love.
• Crowd-Pleaser: Whether it’s breakfast, brunch, or dessert, these muffins are always a hit with kids and adults alike.
• Perfect Texture: Soft, moist muffins paired with a crumbly streusel topping make every bite unforgettable.

What truly sets this recipe apart is the crumb topping. It adds a coffee cake twist to traditional gingerbread muffins, making them extra special. Plus, they’re versatile—you can easily adapt them for dietary needs or flavor preferences. These muffins are the kind of treat that makes you close your eyes and savor every bite. Trust me, they’re worth every moment spent in the kitchen.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s what you’ll need:

For the Muffins:

• 2 cups all-purpose flour (or use a gluten-free blend for a gluten-free option)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/3 cup molasses
• 2 large eggs, room temperature
• 1/2 cup buttermilk (or use a dairy-free alternative like almond milk mixed with 1 teaspoon of vinegar)

For the Streusel Topping:

• 1/3 cup all-purpose flour
• 1/3 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, melted

These ingredients work together to create a warm, comforting flavor that’s perfect for the holidays. Don’t have molasses? You can substitute honey or maple syrup for a slightly different, but equally delicious, twist.

Equipment Needed

• Muffin tin: A standard 12-cup muffin tin works perfectly.
• Mixing bowls: You’ll need at least two—one for the dry ingredients and one for the wet.
• Whisk: For blending the dry ingredients and spices.
• Electric mixer: Optional, but helpful for creaming the butter and sugar.
• Measuring cups and spoons: Precise measurements are key for baking success.
• Rubber spatula: Great for folding ingredients and scraping down the sides of the bowl.
• Cooling rack: Helps the muffins cool evenly and prevents soggy bottoms.

If you don’t have a muffin tin, you can use ramekins or even a small cake pan for a coffeecake-style variation. And honestly, you don’t need the fanciest tools—just the basics will do!

Preparation Method

1. Preheat the oven: Set your oven to 350°F (175°C) and line your muffin tin with paper liners or lightly grease each cup.
2. Make the streusel: In a small bowl, combine the flour, brown sugar, and cinnamon. Stir in the melted butter until crumbly. Set aside.
3. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
4. Cream the butter and sugar: In a large bowl, beat the softened butter and brown sugar until light and fluffy (about 2-3 minutes).
5. Add the wet ingredients: Mix in the molasses and eggs, one at a time, ensuring each is fully incorporated. Then, add the buttermilk and mix until smooth.
6. Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. The batter should be thick but smooth.
7. Fill the muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
8. Add the streusel: Sprinkle the streusel topping generously over each muffin.
9. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a cooling rack.

Pro tip: If your streusel melts into the batter during baking, try chilling it for 10 minutes before sprinkling it on top. It helps maintain that crumbly texture!

Cooking Tips & Techniques

• Don’t overmix: Overmixing can lead to dense muffins. Stir until just combined.
• Room temperature ingredients: Using room temperature eggs and butter ensures a smoother batter.
• Adjust baking time: Different ovens vary, so check the muffins after 18 minutes to avoid overbaking.
• Make-ahead streusel: You can prepare the topping the night before and store it in the fridge.
• Experiment with spices: Add a pinch of cardamom or allspice for a unique twist.

One common mistake is measuring flour incorrectly—always spoon and level for accurate results. And if your muffins stick to the liners, try using parchment paper liners for easy peeling.

Variations & Adaptations

• Gluten-Free: Swap all-purpose flour for a gluten-free baking mix.
• Dairy-Free: Use almond milk with a splash of vinegar in place of buttermilk and dairy-free butter.
• Seasonal Twist: Add orange zest for a citrusy holiday flavor.
• Extra Texture: Fold in chopped pecans or walnuts to the batter.
• Low-Sugar Option: Reduce the brown sugar and use a natural sweetener like coconut sugar.

Personally, I love adding dried cranberries for a pop of tartness—they pair beautifully with the warm spices!

Serving & Storage Suggestions

Serve these muffins warm with a pat of butter or a drizzle of honey for added sweetness. They’re perfect alongside a cup of coffee, tea, or even hot cocoa. For a festive presentation, dust them lightly with powdered sugar before serving.

To store, keep the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. They also freeze beautifully—wrap each muffin individually in plastic wrap and store in a freezer bag for up to 3 months. To reheat, pop them in the microwave for 15-20 seconds or warm them in a low oven.

Nutritional Information & Benefits

Here’s an approximate breakdown per muffin:

• Calories: 240
• Protein: 3g
• Carbs: 35g
• Fat: 9g
• Fiber: 1g

Molasses is a great source of iron, while the spices used (ginger, cinnamon, cloves) provide antioxidants and anti-inflammatory benefits. Plus, this recipe is easy to adapt for gluten-free or dairy-free diets!

Conclusion

If you’re looking for a festive treat that combines the warm, spicy flavors of gingerbread with the comforting texture of coffeecake, these muffins are it. They’re easy to make, endlessly adaptable, and guaranteed to bring smiles. I’ve made these muffins countless times, and each batch feels like a little celebration.

Give this recipe a try, and let me know how you made it your own! Did you add nuts, orange zest, or a unique twist? Share your thoughts in the comments below—I’d love to hear from you. Happy baking!

FAQs

Can I make these muffins ahead of time?

Yes! They’re perfect for making ahead. Store them in an airtight container or freeze for long-term storage.

What if I don’t have molasses?

You can substitute honey or maple syrup for a slightly different flavor, or use dark corn syrup as a closer alternative.

Can I make this recipe vegan?

Definitely! Use dairy-free butter and milk alternatives, and replace the eggs with flax eggs or applesauce.

How do I prevent the muffins from sticking to the liners?

Use parchment paper liners or lightly grease the muffin tin before adding batter.

Can I double the recipe?

Absolutely. Simply scale up the ingredients and bake in batches or use two muffin tins!

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