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
- 1/4 tsp salt
- 1 1/2 tsp baking soda
- 1 1/4 tsp ginger
- 1 1/2 tsp cinnamon
- 1/2 tsp cloves
- 3/4 cups molasses
- 1/2 cup butter (1 stick)
- 1/2 cup coconut sugar (you can sub brown sugar)
- 1 large egg
- 3/4 cup vanilla yogurt
- 1/4 cup milk
FOR THE STREUSEL TOPPING:
- 1/3 cup coconut sugar
- 1/2 cup chopped pecans
- 3/4 tsp cinnamon
- 1/4 tsp ginger
- 1/4 cup butter, melted
- 1/2 cup rolled oats
FOR THE MAPLE GLAZE:
- 1/2 cup powdered sugar
- 2 Tbs maple syrup
- 3/4 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.