Jessica
Soft gluten free gingerbread muffins with warming spices and topped with a tangy lemon drizzle. These muffins are a perfect addition to Christmas morning or any time!
A note on some of the ingredients
Gluten free flour: I have only ever made these gluten free gingerbread muffins with Bob’s Red Mill 1:1 gluten free flour (the blue bag). I always recommend weighing the flour to get the most accurate measurement possible. If using a different gluten free flour blend, that contains xanthan gum, I would strongly recommend weighing the flour as there can be a big discrepancy when measuring with measuring cups.
Vegan butter: For baking I always use Becel plant based butter sticks, unsalted. It is simple to measure because one stick is half a cup. Soften the butter at room temperature for about 45 minutes prior to starting the recipe.
Fancy molasses: For gingerbread recipes fancy molasses is best as it is sweeter than blackstrap molasses. To measure the molasses I rub a small amount of vegetable oil in my measuring cup first. This ensures that the molasses will pour out easily.
Unsweetened applesauce: I always recommend unsweetened applesauce as it is easier to control the amount of sugar that goes into the recipe. The applesauce snack cups that can be purchased are perfect because one snack cup is a half cup. I always make sure to have some on hand in my cupboard.
How the gluten free gingerbread muffins are made:
The first step with making muffins is to preheat the oven to 365°F and line a 12 cup muffin tin with paper or parchment liners.
As stated above, I highly recommend weighing the flour if you can. I weigh the flour directly into my stand mixer bowl and then add the rest of the dry ingredients, the sugar, baking powder, baking soda, salt and spices.
Mix the dry ingredients together and then add in the softened butter. Mix on low for 2 to 3 minutes or until the ingredients resemble wet sand.
In a small bowl or in a measuring cup, measure out the molasses. Add in 1/4 cup of hot water and mix. By adding the hot water to the molasses it helps thin it out so that the molasses will be evenly distributed throughout the muffins. Add in the applesauce and vanilla and mix.
While the stand mixer is running, slowly add in the molasses mixture to the dry ingredients. Mix together only until there are no dry patches left. The batter will be nice and airy at this point.
Fill a 12 cup muffin tin with the muffin batter, filling each well until it is full.
Once the muffins have baked let them cool in the pan for about 10 minutes. They will be very delicate but will firm up as they cool. Once they are completely cool mix together the icing sugar and lemon juice.
Drizzle the glaze over the muffins and let set. The muffins will keep in an air tight container on the counter for up to 3 days or in the freezer for up to 3 months.
Enjoy!
Gluten Free Gingerbread Muffins
Soft muffins with warming gingerbread spices, topped with a tangy lemon drizzle.
12
servings10
minutes20
minutes300
kcal30
minutesKeep the screen of your device on
Ingredients
2 cups gluten free 1:1 flour blend (290g) (I use Bob’s Red Mill 1:1 gluten free flour)
1/2 cup vegan butter, softened
1/4 cup granulated sugar
1/4 cup brown sugar, packed
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1/2 cup fancy molasses
1/4 cup hot water
1/2 cup unsweetened applesauce
1 tsp vanilla extract
- Lemon Glaze
1/2 cup icing sugar
1 tbsp fresh lemon juice
Directions
- Preheat the oven to 365°F and line a 12 cup muffin tin with liners.
- In a stand mixer bowl add the flour, sugars, baking powder, baking soda, spices, salt and softened butter. Turn on low and mix until the butter is incorporated.
- In a small bowl mix together the molasses, applesauce and hot water. Add in the vanilla.
- While the stand mixer is running add in the wet ingredients and mix just until there are no dry patches left. Do not over mix.
- Fill each well of the lined muffin tin to the top. Bake the muffins for 18 to 20 minutes.
- Let the muffins cool for 10 minutes before moving them to a wire rack to cool completely.
- In a small bowl mix together the icing sugar and lemon juice.
- Once the muffins are completely cool drizzle the lemon icing over the top.
- Store the muffins in an air tight container for up to 3 days or freeze for up to 3 months.
Notes
- Nutritional information is a rough estimate.
- I use Bob’s Red Mill 1:1 Gluten free flour in the blue bag for this recipe.
- I highly recommend weighing the flour in this recipe.
Nutrition Facts
- Total number of serves: 12
- Calories: 258kcal
- Carbohydrates: 27.3g
- Protein: 18.7g
- Fat: 8.4g
- Saturated Fat: 3.9g
- Polyunsaturated Fat: 0g
- Monounsaturated Fat: 0g
- Trans Fat: 0.1g
- Cholesterol: 0mg
- Sodium: 251mg
- Potassium: 105.5mg
- Fiber: 0.2g
- Sugar: 21.2g
