Maple Gingerbread Coffee Cake Muffins
There’s something about baking muffins on a Sunday that sets the tone for the whole week. The smell of ginger, cinnamon, and maple syrup drifting through the kitchen feels like comfort in its purest form. These muffins are everything I want in a cozy breakfast — warm spices, a moist crumb, and a buttery streusel topping that makes them taste like they came from a bakery.
But the best part is that they actually fit real life. I can bake a batch, store them away, and know that breakfast is handled whether it’s a busy weekday morning or a slow weekend with coffee. They reheat beautifully, they’re just sweet enough, and they have that little nostalgic touch of gingerbread that makes them feel special without being complicated.
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Why You’ll Love This Recipe
Bakery-level flavor at home ? Warm spices, maple syrup, and a buttery streusel topping make these muffins taste like something you’d grab from a coffee shop.
Meal prep friendly ? Bake once, and you’ll have breakfast ready for the whole week. They freeze beautifully too.
High protein twist ? A blend of cottage cheese and oat flour gives these muffins staying power so they actually keep you full.
Family-friendly ? The flavors are cozy and nostalgic, with easy ways to make them kid-approved.
Cozy fall vibes ? Perfect for mornings when you want something seasonal and comforting without a complicated recipe.
Recipe Tips
Don’t overmix the batter — fold until just combined for the best texture.
For a taller muffin, fill each cup to the top and start baking at 400°F for the first 5 minutes, then drop to 350°F for the rest.
Streusel is best when it’s crumbly, not sandy. Use cold butter and work it in with your fingers.
These muffins freeze perfectly. Wrap individually, then thaw overnight or microwave for 20–30 seconds.
Ingredient Swaps:
- No molasses ? Use 2 tablespoons maple syrup + 2 tablespoons brown sugar for sweetness and depth.
- No oat flour ? Use almond flour or a gluten-free 1:1 blend if you want to keep these gluten-free.
- No butter ? Melted coconut oil works well in both the batter and streusel topping.
- Want a sweeter muffin ? Stir in ¼ cup mini chocolate chips or a maple glaze drizzle.
- Kid-friendly adjustment ? Reduce ginger and cloves slightly for a milder flavor kids love.
Kid Friendly Option: Reduce the amount of ginger and cloves for a gentler spice profile. Add mini chocolate chips to the batter to make it more fun for kids. Bake as mini muffins (about 12–14 minutes) for smaller, snackable portions. Serve with a drizzle of cream cheese glaze or a little butter spread on top to make them feel like a treat.
Meal Prep and Storage Tips: Store at room temperature for 3–4 days or in the fridge for up to 1 week. Freeze for up to 2 months. Reheat in the microwave for 20–30 seconds or warm in the oven at 300°F. These make a great grab-and-go breakfast or pair perfectly with coffee for an afternoon snack.
Troubleshooting:
- Muffins too dense? ? Make sure your baking powder and baking soda are fresh, and don’t overmix the batter. Folding until just combined keeps them fluffy.
- Streusel sinking in? ? Your butter might be too soft. Use cold cubed butter and gently pinch it into the flour mixture until crumbly.
- Not rising enough? ? Fill muffin cups close to the top for bakery-style domes, and double-check oven temperature with an oven thermometer.
- Too dry? ? Slightly underbake (pull them as soon as a toothpick comes out clean) and don’t pack the oat flour when measuring.
- Too spicy for kids? ? Cut back on ginger and cloves — cinnamon alone still gives a cozy flavor.
Frequently Asked Questions
Can I make these muffins gluten-free?
Yes! Just use a 1:1 gluten-free flour blend in place of the oat flour, or stick with almond flour for a slightly denser but still delicious muffin.
Do I have to use cottage cheese?
Not at all. You can swap in Greek yogurt for a similar protein boost and creamy texture.
Can I bake these as a loaf instead of muffins?
Yes. Pour the batter into a greased 8×8 pan or loaf pan and bake 28–32 minutes, checking for doneness with a toothpick.
Can I freeze them?
Absolutely. Wrap individually in plastic or foil, place in a freezer bag, and store up to 2 months. Reheat in the microwave or oven before serving.
Do these taste very “gingerbready”?
They have the cozy spices of gingerbread, but maple syrup softens the flavor so it isn’t overwhelming. You can adjust the ginger and cloves if you want them milder.
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Maple Gingerbread Coffee Cake Muffins
Ingredients
Muffins:
- 1 3/4 cups oat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 2 large eggs
- ½ cup maple syrup
- ¼ cup molasses or swap above
- ½ cup cottage cheese blended smooth
- ¼ cup melted butter or coconut oil
- 2 tsp vanilla extract
Streusel:
- ½ cup oat flour
- ¼ cup brown sugar or coconut sugar
- 1 tsp cinnamon
- Pinch allspice
- 3 tbsp cold butter cubed
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin.
- In a large bowl, whisk together oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In another bowl, whisk eggs, maple syrup, molasses, blended cottage cheese, butter, and vanilla until smooth.
- Gently fold wet ingredients into dry until just combined. Batter will be thick but spoonable.
- In a small bowl, combine streusel ingredients with your fingers until crumbly.
- Divide muffin batter evenly among cups, then sprinkle each with streusel.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly before serving.
Nutrition
Give These Maple Gingerbread Muffins a Try!
These muffins are warm, spiced, and topped with the perfect crunchy streusel. I honestly want you to give them a try — they’re everything I look for in a cozy breakfast. Sweet maple, just the right amount of gingerbread spice, and a tender crumb that makes them taste straight from a bakery.
Bake them for meal prep, serve them at a fall brunch, or keep them on hand for busy mornings. However you enjoy them, I promise they’ll bring a little extra comfort to your week.
As always, don’t forget to tag me on Instagram if you make these muffins — I love seeing your stacks — and subscribe to the Weekly Stack so you never miss a new recipe drop!
