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Gingerbread Latte Muffins
Gingerbread Latte Muffins
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Delicious gingerbread latte muffins, spiced with molasses and coffee, perfect for winter mornings or anytime you crave a cozy treat. Best enjoyed with a cup of coffee.
Ingredients:
  • For the muffins
  • 1/2 cup (113g) unsalted butter, melted
  • 1/2 cup (113g) plain Greek yogurt
  • 1/2 cup strong brewed coffee, cooled to room temperature
  • 1/3 cup (113g) unsulphured molasses
  • 1/2 cup (106g) dark brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon instant espresso powder
  • 2 1/2 cups (300g) all-purpose flour
  • Coarse sparkling sugar or turbinado sugar, for sprinkling
  • For the optional coffee glaze
  • 3/4 cup (90g) powdered sugar
  • 1/2 teaspoon espresso powder
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons water
  • For the optional coffee sugar
  • 1 tablespoon coarse sparkling sugar or turbinado sugar
Instructions:
  • Preheat your oven to 375°F and prepare a standard 12-cup muffin pan by lining it with paper liners.
  • Prepare the batter: In a large mixing bowl, combine melted butter, yogurt, coffee, molasses, dark brown sugar, and eggs. Add baking powder, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and espresso powder. Mix until well combined. Gently fold in the flour until just combined - a few lumps are okay. Avoid overmixing.
  • Scoop batter into paper liners, filling 3/4 full. Potentially yield extra muffins based on your pan size. Sprinkle tops with coarse or turbinado sugar for added sweetness.
  • Bake until a toothpick inserted into the center of a middle muffin comes out clean, around 20 minutes. Cool the muffins in the pan for 5 minutes before moving to a wire rack to cool completely.
  • Prepare the glaze (optional): In a small bowl, combine powdered sugar, espresso powder, vanilla extract, and 1 tablespoon of water, whisk until a thick paste forms. Gradually add more water, 1 teaspoon at a time, until achieving your preferred consistency - pourable yet holding its shape when drizzled.
  • Create a flavorful coffee sugar blend by mixing 1 tablespoon of coarse sugar with 1/2 teaspoon of espresso powder in a small bowl. Stir until well combined.
  • To upgrade the muffins: Once the muffins are cool, drizzle with coffee glaze, sprinkle coffee sugar, and let the glaze set for 10 minutes. Serve fresh or store in an airtight container on the counter for 2 days. For longer storage, freeze in a sealed container. Defrost at room temperature for 1 hour before enjoying. Give us your feedback by rating the recipe below!

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