Sourdough Gingerbread Coffee Cake Muffins
These sourdough gingerbread coffee cake muffins are soft, fluffy, and warmly spiced. They combine classic gingerbread and spiced coffee cake into the perfect sourdough gingerbread muffins.
Ingredients
Sourdough Gingerbread Muffin Batter
- ½ cup salted butter 1 stick, softened
- 1½ cup white sugar
- 2 teaspoons vanilla extract
- 2 eggs
- ⅔ cup sourdough discard or active starter
- ¾ cup molasses do not use blackstrap molasses, use light or dark molasses
- 1 cup whole milk
- 1½ teaspoon ground cinnamon
- 1½ teaspoon ground ginger
- ½ teaspoon ground cloves
- 4 teaspoons baking powder
- 3 cups all purpose flour
Gingerbread Coffee Cake Filling + Topping
- 1½ cup brown sugar
- 5 Tablespoons flour
- 4 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- 6 Tablespoons butter melted
Maple Glaze
- ½ cup powdered sugar
- 2 Tablespoons maple syrup
- ½ Tablespoon milk
Instructions
Gingerbread Coffee Cake Filling + Topping
- Stir the brown sugar, flour, cinnamon, and ginger together in a bowl. Add the melted butter and mix to combine. Set aside.
Sourdough Gingerbread Muffin Batter
- Preheat your oven to 350℉ (175℃). Place muffin liners in muffin tins and set aside.
- In a large mixing bowl cream together sugar and softened butter. Add vanilla extract, eggs, sourdough discard (or active starter), and molasses. Mix to combine. Add the milk and mix. Scrape down the sides of the bowl with a spatula as needed.
- Add the cinnamon, ginger, cloves, and baking powder. Mix to combine well. Add the flour and mix.
- Scoop a spoonful of batter into the bottom of the muffin liners. Use about half of the batter to fill the bottoms of the muffin liners. Set the other half aside. Use half of the spiced sugar mixture and sprinkle some into each muffin liner. Use the other half of the batter to top and then crumble the remaining spiced sugar on top of each muffin.
- Bake for 25-30 minutes at 350℉ (175℃) until the tops are golden brown and a toothpick inserted into the middle comes out clean.
Maple Glaze
- While the sourdough gingerbread coffee cake muffins are cooling, make the glaze by mixing up powdered sugar, maple syrup, and milk. Drizzle over cooled muffins and enjoy!
Notes
- Do not use blackstrap molasses for this recipe or your muffins will be bitter. Use light or dark molasses for baking. Grandma's Original Unsulphered Molasses is a good brand to use.
- This recipe makes 24 large bakery-style gingerbread muffins. The tulip style paper baking cups are super important for keeping the muffins in the cup as they rise.
- If you don't have tulip style baking liners, you can use regular muffin liners (just make sure they won't stick). This recipe can be stretched out to make 36 smaller muffins in regular liners. Just fill each muffin cup with some batter and add the topping. No need to layer. Bake for 20-25 minutes for smaller muffins or until an inserted toothpick comes out clean.
- To make ahead mix and bake the muffins as directed the day before. But don't add the glaze until before you're going to serve them! This keeps it from soaking in and keeps the gingerbread muffins looking fresh.