Bakery Style Whole Wheat Gingerbread Muffins with Quick Maple Glaze are super flavorful and topped with a pecan crumble. The perfect option for Christmas get-togethers or a festive breakfast!
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MUFFINS FOR EVERYONE!!!!
Last week I took my favorite Christmas time flavors, ginger + maple and whipped them into little -okay fine fine fine -HUGE whole wheat muffins.
These bakery style beauties not only boast a few "healthy swaps,", but also (and more importantly), they include a crunchy, sweet ginger-bread-y topping that is added right onto their adorable puffy tops. If you want to up the healthy factor you can 100% skip on the toppings and still have a decadent "bakery-worthy" Christmas muffin, but in all honesty, I'd advise against it.
Full Disclosure: This recipe isn't my usual "quick and easy" school morning breakfast muffin. These muffins, well.. these muffins are destined for greater things. These muffins are "impress your mother-in-law FANCY." These muffins are the type of muffins that are served with a steaming cup of coffee and enjoyed at leisure. Aaaaaannnnddd, they take a little extra effort and a dirty dish or 2. That said, 100% worth it.
Let's make these guys!
What are Whole Wheat Gingerbread Muffins?
Gingerbread muffins = delightful holiday flavors + maple icing + HUGE pillowy muffins topped with pecan streusel.
This particular recipe contains a few tweaks to up the wholesome factor.
- Yogurt - It keeps these guys nice and moist while eliminating the need for SOME of the butter.
- Whole Wheat Flour - An easy switch. In most recipes it can be swapped at a 1:1 ratio with white flour with minimal change to the overall recipe.
- Coconut Sugar - Coconut sugar is less refined than brown sugar. That said, sugar is sugar so if brown sugar is what you have on hand, use it!
How do you make gingerbread muffins with maple glaze?
- Mix the dry ingredients together.
- Mix the wet ingredients + sugar together. In a small pot, melt the butter and molasses together until smooth. Pour into the wet ingredients. Stir well.
- Add wet ingredients to the dry ingredients. Mix. Fill muffin cups to the top and set aside. Make pecan streusel topping. Add a scoop to each muffin and then use the back of a spoon to press it down firmly. Bake Muffins.
- Make quick maple icing and drizzle it over warm muffins.
FAQ's Whole Wheat Gingerbread Muffins:
Can I swap brown sugar for coconut sugar?
You can! They swap at a 1:1 ratio.
Can I use white flour in place of whole wheat?
Yes! They swap at a 1:1 ratio. I've tried with both flours and both are delicious.
Can these Gingerbread Muffins be made ahead?
They can! Obviously they are most delicious fresh out of the oven, but they can definitely be warmed in the oven and eaten for up to 3 days. I advise that you hold off on icing them until just before serving.
Can Whole Wheat Gingerbread Muffins be frozen?
Yes. I LOVE having muffins pre-made and frozen. Just pop one out of the freezer, warm it in the oven, or microwave and it tastes like it's straight from the oven. To freeze, arrange cooled muffins in a single layer on a baking tray. Freeze for 1-2 hours or until muffins are frozen through. Remove baking sheet from freezer and place frozen muffins in an airtight Ziplock bag or container. Muffins will store for up to 3 months.
Can I swap plain yogurt for vanilla yogurt?
You can. I have tried it both ways and both are delicious.
Watch Us Make Whole Wheat Gingerbread Muffins with Maple Icing:
Gingerbread Muffins with Quick Maple Glaze
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Description
Bakery Style Whole Wheat Gingerbread Muffins with Quick Maple Glaze are super flavorful and topped with a pecan crumble. The perfect option for Christmas get-togethers or a festive breakfast option!
Ingredients
FOR THE MUFFINS:
- 3 cups whole wheat flour
- ¼ tsp salt
- 1 ½ tsp baking soda
- 1 ¼ tsp ginger
- 1 ½ tsp cinnamon
- ½ tsp cloves
- ¾ cups molasses
- ½ cup butter (1 stick)
- ½ cup coconut sugar (you can sub brown sugar)
- 1 large egg
- ¾ cup vanilla yogurt
- ¼ cup milk
FOR THE STREUSEL TOPPING:
- ⅓ cup coconut sugar
- ½ cup chopped pecans
- ¾ tsp cinnamon
- ¼ tsp ginger
- ¼ cup butter, melted
- ½ cup rolled oats
FOR THE MAPLE GLAZE:
- ½ cup powdered sugar
- 2 Tbs maple syrup
- ¾ Tbs milk
Instructions
FOR THE MUFFINS:
1. Heat oven to 425 degrees and line muffin tin with paper or silicone muffin liners. In a large bowl, combine flour, salt, baking soda, ginger, cinnamon and cloves. Set aside.
2. In a microwave safe bowl, heat the butter and molasses for 1 minute. Stir until combined. Set aside.
3. In a medium bowl, combine coconut sugar, egg, yogurt and milk. Pour into the butter/molasses mixture and whisk until everything is incorporated. Pour the wet ingredients into the dry and mix until just combined. Do not over mix. Batter will be thick.
4. Fill the muffin tins to the top and set aside. I like to skip every other muffin cup when I use large lotus cupcake liners as shown in pics and video.
FOR THE STREUSEL TOPPING:
1. In a mixing bowl, combine coconut sugar, pecans, cinnamon, ginger and butter. Mix to combine. Scoop topping over the prepared muffins evenly. Use the back of a spoon to make sure it is spread over the entire muffin top.
2. Bake muffins for 5 minutes at 425 F. Keeping the muffins in the oven, reduce the temperature to 350 F and continue to bake for 13-15 more minutes. Muffins are finished when an inserted toothpick comes out clean. Do not over bake or they will be dry.
FOR THE MAPLE GLAZE:
- As the muffins cool, prepare your maple glaze by mixing all of the ingredients together in a medium bowl. Add more powdered sugar if you want it thicker and additional milk if you want it thinner. Use a fork to drizzle the glaze over cooled muffins.
Notes
- You DO NOT have to have a stand mixer to make this recipe. Just combine ingredients in a large mixing bowl, whisk dry ingredients, and use a rubber spatula or hand held mixer for the wet ingredients.
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Megan says
These would be amazing on Christmas morning.
Bailey Sissom says
I agree!!!!