Gingerbread Coffee Cake Muffins Recipe
Gingerbread Coffee Cake Muffins are the holiday bake that fills the kitchen with warmth before the oven even opens. Tender, warmly spiced muffins with a crumbly cinnamon-sugar topping that crackles just enough when you bite in — they are equally at home on a Christmas morning breakfast spread or tucked into a gift basket.
Ingredients
1 cup all-purpose flour
1/2 cup old-fashioned rolled oats
3/4 cup light brown sugar, packed, divided
3/4 cup unsalted butter, softened, divided
1 large egg
1/2 cup sour cream
1 (6 oz) pkg Pioneer® Gingerbread Pancake Mix
1 cup powdered sugar
1/2 tsp ground cinnamon
2 tbsp whole milk
These Gingerbread Coffee Cake Muffins are made with Pioneer Gingerbread Pancake Mix for the warm, spiced flavor and moist crumb that makes this gingerbread coffee cake a holiday baking standout.
Instructions
- Preheat and Line Muffin Pan
Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners. Set aside.
- Make the Streusel Topping
Whisk together flour, oats and 1/2 cup of the brown sugar in a medium bowl. Add 1/2 cup butter and, using fingertips, pinch into the flour mixture until small crumbs form. Set aside.
- Mix the Muffin Batter
Cream together remaining butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix in the egg and sour cream until incorporated. Add in Pioneer Gingerbread Pancake Mix until just combined.
- Layer and Bake the Muffins
Fill prepared muffin cups halfway full using half of the batter. Top with half of the reserved oat mixture. Top with remaining batter. Sprinkle with the remaining oat mixture. Bake until muffins are golden-brown and a toothpick inserted into the center comes out clean, about 12-15 minutes.
- Drizzle Glaze and Serve
Meanwhile, whisk together the powdered sugar, cinnamon and milk. Drizzle glaze over cooled muffins, and serve.
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