Gingerbread Muffins

I had several emails about this recipe, so I'm posting it here and over at Four Seasons Cafe. The original recipe didn't call for gluten-free flour, so if you're not gluten-intolerant and can have the pleasure of using regular flour, then you'll be just fine not changing a thing in the recipe. If you do choose to use gluten-free flour, I've had great luck with Domata Living Flour (which already has xantham gum included).

If you're not a fan of gingerbread, this isn't the muffin for you! 🙂 But I happen to love the taste, and these muffins are just as rich as a home-baked gingerbread cookie. I like them served warm with a bit of real, unsalted butter cut into the middle. And if you want to sprinkle more sugar on top, then go for it! You won't be sorry!

Download Gingerbread Muffins

You can click the link above to print it out onto either paper or cardstock, and then you may wish to cut it down to size.

Gingerbread Muffins

I hope you enjoy the way your house smells! And these taste even better if there's snow outside your kitchen window. 😉

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10 Replies to “Gingerbread Muffins”

  1. Hi Paulette,
    Very tempting. Thanks for sharing the recipe. I have a question : do you place the paper cups on a flat baking tray, or do you use a muffin tray ? The paper cups I find here tend to turn a burnt yellowish when I put them directly in the oven on a baking sheet.
    Thank you in advance for your response.

  2. I thought this recipe was pretty good but too sweet. I think of muffins as being less sweet than a dessert like gingerbread, and this recipe tasted just like gingerbread. So if I ever made them again, I would cut back on the sugar. I didn’t make the glaze so I can’t comment on that.

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