Gluten-Free Gingerbread Muffins Recipe
Cozy and festive gluten-free Gingerbread Muffins with cinnamon, ginger, and turbinado sugar—perfect for breakfast or snacking!
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Cooking tools:
- Stand mixer
- Pastry cutter
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Muffin tin
- Cupcake liner
- Aluminum foil
- Toothpick
- Cooling rack
- Oven
- Spatula
- Kitchen scale
Ingredients
- 2 1/4 cups gluten -free all purpose flour with xanthan gum
- 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
- 1/2 cup plain Greek yogurt or dairy-free Greek yogurt (we used 0% milkfat)
- 2-3 tablespoons turbinado sugar (according to taste)
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