Gluten-Free Gingerbread Muffins

A taste of the holiday season in a fabulously moist, soft & fluffy gluten-free muffin! Perfectly spiced with cinnamon, ginger and more warming spices, and topped with a generous amount of turbinado sugar, they are cozy and festive! Perfect for breakfast or snacking.

Gingerbread Muffins easy holiday baking recipe
Gluten-Free Gingerbread Muffins

Easy Recipe for Gluten-Free Gingerbread Muffins!

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Where are my gingerbread fans? You are going to love these Gluten-Free Gingerbread Muffins!

These are a taste of holiday season in a fabulously soft & fluffy muffin that is perfect for breakfast or snacking!

Soft + fluffy, moist and with just the right amount of crumb (ie no dense muffins here!), they have an amazing texture!

Perfectly spiced and topped with a generous amount of turbinado sugar just like gingerbread cookies, they are sure to put you in the holiday spirit!

Gingerbread Muffins easy holiday baking recipe

How to Make Gluten-Free Gingerbread Muffins

This muffin recipe is based on our Gingerbread Cake with Cream Cheese Frosting because we love the gingerbread flavor we perfected with that recipe and wanted the same yummy and festive gingerbread flavor in these muffins.

But we cut back on the eggs, butter and sugar, and added in some protein-packed Greek yogurt so they are the same great taste but in a muffin that’s perfect for breakfast or snacking.

Here are the ingredients you’ll need:

The list looks long but it’s mostly spices and mainly ingredients you probably already have in your pantry.

gluten-free all purpose flour with xanthan gum (we use GFJules)

baking soda

baking powder

salt

ground ginger

ground cinnamon

nutmeg

cloves

pepper

brown sugar

egg

butter or dairy-free butter

unsulphured molasses (we use Wholesome brand)

vanilla extract

buttermilk or dairy-free buttermilk (we give instructions on how to make in 10 minutes)

Greek yogurt or dairy-free Greek yogurt

turbinado sugar for topping

Gingerbread Muffins easy holiday baking recipe

If you are new to our website, you should know we are huge fans of GF Jules flour because it was the first gluten-free flour we discovered when my son was first diagnosed with celiac disease (over 13 years ago) that allowed us to make our favorite gluten-based recipes by simply substituting the flour.  We never looked back.

To learn more about why we love GFJules flour why we have used it for 13 years, and wanted to be an affiliate for the brand, click here.  Bonus: at the bottom of that post is a one-time use affiliate Discount Code.

And importantly, purchasing through an affiliate link does not change your cost at all.  It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you.

Back to the Gluten-Free Gingerbread Muffins…

Step by Step Instructions for Gluten-Free Gingerbread Muffins

The batter comes together super quickly in just 2 simple steps!

  1. Whisk together all the dry ingredients until there are no clumps in the brown sugar
  2. Add the wet ingredients– including melted and cooled butter– and mix.

Then spoon into prepared muffin tins, top generously with turbinado sugar (this sugar won’t melt so after they bake, you’ll see the sugar crystals… just like on gingerbread cookies!

And bake!

Let rest in the baking tin after baking for about 10 minutes while the muffins cool and continue to set, move to a baking rack to cool some more and enjoy!

Gingerbread Muffins easy holiday baking recipe

And just look at this texture!

The muffins are so soft, fluffy and moist that no one will believe they are gluten-free!

And the gingerbread flavor is perfect!  Puts you right in the holiday spirit!

Gingerbread Muffins easy holiday baking recipe

These Gluten-Free Gingerbread Muffins are a perfect breakfast or snack for the week.

And they stay fresh at room temperature for 2 days, or in the refrigerator for 5 days, or freeze for up to 2 months!

Hope you love them as much as we do!

For more Muffins and Breads, click here.

For more Holiday Baking Ideas, click here

For more Gingerbread Recipes, try our:

Soft & Chewy Ginger Cookies

Gingerbread Cookies

Gingerbread Bliss Bites

Gingerbread Cake with Cream Cheese Frosting

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Gingerbread Muffins easy holiday baking recipe
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Gluten-Free Gingerbread Muffins

A taste of the holiday season in a fabulously moist, soft & fluffy gluten-free muffin! Perfectly spiced with cinnamon, ginger and more warming spices, and topped with a generous amount of turbinado sugar, they are cozy and festive! Perfect for breakfast or snacking.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Snacks, Holiday Baking, Breads and Muffins
Cuisine: Gluten-Free, Dairy-Free Optional
Keyword: easy gluten-free muffin recipe, gluten-free gingerbread recipe, gluten-free gingerbread muffins, gluten-free holiday breakfast, gluen-free holiday muffins
Servings: 12 muffins
Author: Healthy Gluten-free Family

Equipment

  • 1 12 tin full size muffin tin

Ingredients

  • 2 1/4 cups gluten -free all purpose flour with xanthan gum we used GFJules
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • large pinch cloves
  • large pinch black pepper
  • 1/2 cup brown sugar, firmly packed
  • 1/2 cup butter or dairy-free butter, melted and cooled
  • 1 large egg, whisked, room temperature
  • 1/2 cup unsulphured molasses we use Wholesome brand
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk or dairy-free buttermilk to make: add 1 tablespoon apple cider vinegar or white wine vinegar to a liquid measuring cup, then add enough milk or dairy-free milk of choice to make 1 cup total; let sit 10 minutes.
  • 1/2 cup plain Greek yogurt or dairy-free Greek yogurt we used 0% milkfat
  • 2-3 tablespoons turbinado sugar according to taste

Instructions

  • Preheat oven to 350 degrees F and line 12 pan muffin tin with muffin liners. Set aside.
  • In large mixing bowl (I use the bowl of my stand mixer), add all the dry ingredients -- all purpose flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, cloves, pepper, and brown sugar -- and using a pastry cutter or whisk mix very well to combine and make sure the brown sugar has no clumps.
  • Add egg, molasses, melted & cooled butter, vanilla, yogurt and buttermilk to the dry ingredients, and using the paddle attachment of a stand mixer mix to combine. Scrape down the sides as needed, then mix on medium speed for 1 minute.
  • Spoon into muffin tins, top generously with turbinado sugar. Bake 25 minutes in total: 15 minutes uncovered, cover loosely with foil and bake more 10 minutes or until they are golden on top and a toothpick comes out of the center clean.
  • After removing from the oven, let rest in the muffin tins 10 minutes, then move to a baking rack to cool. Enjoy!
  • Store at room temperature for 2 days, or in the refrigerator for 5 days or freezer for up to 2 months.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!

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