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Gingerbread Coffeecake Muffins
Serves 12 |
Two yummy treats baked into one.
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Ingredients:
| 2 cups apple cider |
| 6 tablespoons unsalted butter |
| 2 eggs |
| 1/4 cup nonfat plain yogurt |
| 1/2 cup brown sugar |
| 1 teaspoon vanilla extract |
| 2 cups whole wheat flour |
| 1 teaspoon baking powder |
| 1 teaspoon baking soda |
| 1/4 teaspoon salt |
| 3 teaspoons cinnamon |
| 1/4 teaspoon cloves |
| 2 teaspoons ground ginger |
| 1/2 teaspoon nutmeg |
| For the Cinnamon Streusel Topping: |
| 2/3 cup whole wheat flour |
| 1/4 cup melted butter |
| 4 tablespoons brown sugar |
| 1/2 teaspoon cinnamon |
Directions:
- Preheat the oven to 350° F. Place muffin liners in the muffin pan.
- Pour the apple cider into a small saucepan. Bring to medium heat. Once it starts to boil reduce heat to low and simmer, stirring occasionally for about 10 minutes. Add the butter, whisk until melted and turn the heat off. Set aside.
- Whisk together the eggs, yogurt, brown sugar and vanilla extract in a mixing bowl. Pour 1 cup of the apple cider mixture into the bowl and whisk to combine.
- In a separate bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg. Fold into the wet ingredients.
- Spoon the batter into the 12 muffin cups, about 2/3 full. Set aside.
- Make the streusel topping by combining the flour, melted butter, brown sugar, and cinnamon in a small bowl. Mix until it resembles wet sand. Sprinkle the streusel topping over each muffin. Bake for 15-20 minutes.
| Main Ingredient: | Flour, Brown Sugar, Cinnamon, Ginger |
| Cooking Method: | Bake |
| Course: | Dessert |
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