Gingerbread Coffeecake Muffins

Gingerbread Coffeecake Muffins

6 Reviews
From: EatingWell Magazine, May/June 1997

Spicy gingerbread muffins are topped with streusel in these irresistible muffins.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • Streusel
  • ¼ cup all-purpose flour
  • 3 tablespoons dark brown sugar
  • 1 tablespoon minced crystallized ginger
  • ½ teaspoon ground cinnamon
  • 1 tablespoon canola oil
  • Muffin Batter
  • 1 large egg
  • 1 large egg white
  • ½ cup packed dark brown sugar
  • ¾ cup fruit puree fat replacement, or prune pie filling (Lekvar)
  • ¾ cup dark molasses, (not blackstrap)
  • ½ cup nonfat plain yogurt
  • ¼ cup canola oil
  • 3 tablespoons minced crystallized ginger
  • 2¼ cups all-purpose flour
  • 2½ teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon freshly ground pepper
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt


  • Active

  • Ready In

  1. Preheat oven to 375°F. Coat 12 muffin cups with cooking spray.
  2. To make streusel: Blend ¼ cup flour, 3 tablespoons brown sugar, 1 tablespoon crystallized ginger and ½ teaspoon cinnamon together in a small bowl. Sprinkle with 1 tablespoon oil and blend until crumbly.
  3. To make muffin batter: Whisk egg, egg white and ½ cup brown sugar in a medium bowl until smooth. Add fruit puree fat replacement (or Lekvar), molasses, yogurt, ¼ cup oil and 3 tablespoons crystallized ginger; whisk until blended. Whisk 2¼ cups flour, ground ginger, 2 teaspoons cinnamon, cloves, pepper, baking powder, baking soda and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined.
  4. Spoon batter into prepared muffin cups and sprinkle with the streusel. Bake until tops spring back when touched lightly, 20 to 25 minutes. Loosen edges and turn muffins out onto a wire rack to cool.
  • DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition information

  • Per serving: 302 calories; 7 g fat(1 g sat); 1 g fiber; 58 g carbohydrates; 4 g protein; 79 mcg folate; 16 mg cholesterol; 34 g sugars; 85 IU vitamin A; 0 mg vitamin C; 163 mg calcium; 4 mg iron; 255 mg sodium; 486 mg potassium
  • Nutrition Bonus: Iron (22% daily value), Folate (20% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 4 other carbohydrate, 1 fat

Reviews 6

November 28, 2010
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By: EatingWell User
Lekvar is a kosher product. It is prune puree and works great with spicy flavors like ginger. You might find it in the kosher section of your grocery store. Applesauce would probably work just as well to provide moisture, but would lack the depth of flavor found in dried plums. And I disagree with the last writer: these sound yummy to me!
November 08, 2010
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By: EatingWell User
sorry the muffins sound disgusting.
November 08, 2010
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By: EatingWell User
How can Eating Well make such a complicated recipe (trying to cut down on sugar and fat) and then use AP flour?! Whole wheat flour is so much healthier, and works great in muffins, esp the "White" whole wheat.
November 08, 2010
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By: EatingWell User
For truly healthy eating, there are far too many calories, carbs, and sodium. However, on the plus side is the flavor, the ginger and the amount of potassium in the muffins. The people who will enjoy this tasty recipe are those who watch their diets, exercise and can have a 'treat' such as these muffins on an occasion. On the whole, I would serve these to family and friends and let them make their own choices.
November 08, 2010
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By: EatingWell User
What is this "fruit puree fat replacement" or Lekvar? Never heard of it, don't have a clue where to buy it. Would applesauce work?
December 13, 2009
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By: EatingWell User
These muffins are so delicious - we made them twice in one week. My husband took the first batch to work where they were devoured quickly and he was showered with praise. We made them into mini muffins for Christmas brunch and they were a hit there as well. Other than changing them into mini muffins, we made them exactly as the recipe directs. The topping was a challenge as the candied ginger is very sticky and time consuming to cut, but it was worth the effort as the topping makes them.
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