Name: Gluten-Free Gingerbread Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 2 1/2 cups gluten-free all-purpose flour; 3 teaspoons baking powder; 1/4 teaspoon salt; 1 1/2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1 cup brown sugar, packed; 1/3 cup molasses; 1/2 cup canola oil; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 1 cup whole milk; 1/2 cup sour cream

0.0 from 0 votes

Jump to Recipe Print Recipe

These gluten-free gingerbread muffins are warm, moist, and fluffy. They are infused with the perfect amount of ginger and warm spice flavor from the cinnamon, nutmeg, and cloves.

They are the perfect Christmas morning treat to keep your family full until dinner is finished cooking. They are easy to make and filled with so much flavor. Plus, this gluten-free gingerbread recipe makes 24 muffins, so they are perfect for large gatherings like Christmas Day.

Ingredients

Gluten-Free All-Purpose Flour
Baking Powder
Ground Ginger
Ground Cinnamon
Ground Cloves
Ground Nutmeg
Salt
Dark Brown Sugar
Molasses
Canola Oil- Use any neutral flavored oil you prefer. I used canola oil because I ran out of coconut oil.
Eggs
Vanilla Extract
Whole Milk
Sour Cream

How To Make Gluten-Free Gingerbread Muffins

Set your oven to 350°F and let it preheat. Line a 12-cup muffin pan with silicone muffin liners or paper muffin liners.

Place the gluten-free all-purpose flour, baking powder, salt, ginger, cinnamon, cloves, and nutmeg in a bowl. Mix until combined.

Combine the brown sugar, molasses, canola oil, eggs, vanilla extract, whole milk, and sour cream in a large bowl until fully incorporated.

Add the gluten-free flour mixture to the molasses mixture and whisk until combined. Let it sit for 10 minutes.

Mixing the dry and wet ingredients together.

Scoop the gingerbread muffin batter into the prepared muffin pan. Filling each muffin liner 3/4 of the way full.

Scooping the gingerbread muffin batter into the prepared pan.

Bake the gingerbread muffins for 15-18 minutes until a toothpick inserted into a gingerbread muffin comes out clean.

Let the gingerbread gingerbread muffins cool for 5 minutes in the muffin pan. Remove them from the silicone liners if using, then place the gingerbread muffins on a cooling rack to cool.

Placing the gingerbread muffins on a cooling rack.

Tips For Making Gluten-Free Gingerbread Muffins

Gluten-free gingerbread muffins on a plate garnished with cinnamon sticks.

Choose the right gluten-free flour. Some gluten-free flour blends are too starchy, while others are too gummy or have a weird aftertaste. I used a homemade gluten-free flour blend. However, you can make these gingerbread muffins with your favorite gluten-free all-purpose flour blend.

Let the batter rest. It will help the gluten-free flour absorb the moisture in the gluten-free muffin batter, giving the muffins a better texture.

Use a 3 tablespoon cookie scoop. You will be able to scoop the same amount of batter into each liner, helping the muffins cook evenly.

Do not fill the muffin pan all the way to the top. The batter will overflow in the oven. Fill each muffin liner 3/4 of the way full.

Let the muffins cool slightly. Let the gingerbread muffins cool for 5 minutes in the pan, then remove them from the silicone liners if using and place them on a cooling rack. This will keep the muffins from developing soggy bottoms.

Gingerbread Muffin Variations

These gluten-free gingerbread muffins are delightfully delicious. However, there are many ways to make them even more addicting. Here are 8 ways you can customize these tasty muffins:

Burst Of Citrus: Add a zesty twist by incorporating orange or lemon zest into the muffin batter. You can add a tablespoon of orange or lemon juice to double the citrus flavor. Either way, the citrus flavor will complement the warm spices of gingerbread beautifully.
Chocolate Chips: Chocolate chips make everything better, including gingerbread muffins. Stir 1/3 cup of dark chocolate chips into the batter for a decadent touch. The combination of rich chocolate and spicy gingerbread is a match made in muffin heaven.
Nutty Gingerbread Muffins: Enhance the texture and flavor by folding in chopped pecans or walnuts. The crunchy nuts add a delightful contrast to the soft muffin.
Cream Cheese Swirl: Create a luscious cream cheese swirl by layering a spoonful of sweetened cream cheese mixture between layers of gingerbread batter. Swirl gently for a marbled effect.
Tart Cranberries: Add a burst of tartness and festive color by incorporating dried cranberries into the muffin batter. The combination of cranberries and gingerbread is perfect for the holiday season.
Streusel Topping: Elevate your muffins with a generous streusel topping made from a mixture of gluten-free all-purpose flour, sugar, and butter. This adds a sweet, crumbly layer to the muffin tops.
Applesauce: Substitute part of the oil with applesauce for a moist and slightly fruity variation. It’s a great way to reduce the fat content while maintaining flavor.
Chai-Spice: Infuse your muffins with the aromatic spices of chai tea. Add a blend of cinnamon, cardamom, cloves, and black pepper for a unique and warming flavor profile.

How To Store Gluten-Free Gingerbread Muffins

To store gluten-free gingerbread muffins, place them in an airtight container. Store them for 3-5 days at room temperature. To freeze the gingerbread muffins, wrap them individually with plastic wrap. Place them in a ziplock bag and freeze them for 1-2 months.

When you want to eat the muffins, thaw them on your countertop for a few hours. If you prefer to eat the gingerbread muffins warm, heat them in the microwave for 1 minute until warm.

More Festive Recipes: