A soft muffin, loaded the ginger, cinnamon, and cloves served with a hot cup of coffee – these gluten free Gingerbread Muffins will bring the coffee shop home.
I seldom go out. I’ll admit it, I’m a bit of a boring person. When you have to eat gluten-free, even going out for coffee can be a hassle. I’m OK with just having a cup of coffee and enjoying the other person’s company. I don’t have to have something to eat to complete the experience for me. But when the other person has to bring it up about a dozen times – how it’s too bad that you can’t have anything to eat, and how they couldn’t live that way – well, it really takes away from the experience.
Last week I had the pleasure of going out though. Not once, but twice! My Mom came out to visit me for a few days, and we decided to head to the local greenhouse that also has a cafe. We browsed the beautifully decorated Christmas trees and enjoyed a cup of “fancy coffee”. Since my Mom also doesn’t eat gluten, I never had to hear about how bad it was that I couldn’t partake in the baked goods the cafe offered. They had cute little cheesecakes, cookies, and muffins. Since the holidays are approaching, there were flavours like pumpkin and gingerbread used in their baked goods. I headed home and worked on making a gluten free Gingerbread Muffin to rival the muffins we’d seen at the cafe. Baking a batch of these muffins and brewing a pot of coffee, our afternoon was set.
Gluten Free Gingerbread Muffins
A soft muffin, loaded the ginger, cinnamon, and cloves served with a hot cup of coffee – these gluten free Gingerbread Muffins will bring the coffee shop home.
Ingredients
- 1 cup (130 g) sorghum flour
- 2/3 cup (107 g) brown rice flour
- 2/3 cup (83 g) tapioca starch
- 1 1/2 teaspoons (7.5 ml) ground ginger
- 1 teaspoon (5 ml) baking powder
- 1 teaspoon (5 ml) ground cinnamon
- 1 teaspoon (5 ml) xanthan gum
- 1/2 teaspoon (2.5 ml) baking soda
- 1/2 teaspoon (2.5 ml) salt
- 1/4 teaspoon (1.25 ml) ground cloves
- 1/2 cup (125 ml) unsalted butter, softened
- 1/2 cup (110 g) brown sugar, packed
- 1/4 cup (60 ml) unsweetened applesauce
- 1/2 cup (125 ml) fancy molasses
- 1/2 cup (125 ml) milk
- 2 large eggs
- coarse sugar for sprinkling on top (optional)
Instructions
Preheat your oven to 350 degrees F (177 degrees C). Line a a muffin pan with paper liners.
In a large bowl, whisk together the sorghum flour, brown rice flour, tapioca starch, ginger, baking powder, cinnamon, baking soda, salt and cloves. Set aside.
In a separate bowl, beat the butter and brown sugar together until well blended, and slightly fluffy, about 2 minutes with an electric beater. Stir in the applesauce, molasses, milk, and eggs.
Add the dry ingredients to the molasses mixture, and stir to combine.
Spoon the batter into the prepared muffin tin. Sprinkle the tops with a small amount of coarse sugar, if using.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
Wait a few minutes before removing the muffins and placing them on a wire cooling rack. Cool completely before storing in an air-tight container.
alice theofan says
Looks like another great recipe. I am going to get busy making these right now so they are ready for mid morning coffee. Its a cold and snowy day here in S. Alberta so I sure these will hit the spot after shoveling the drive way!!
Jeanine says
Oh no! Shoveling the driveway isn’t a lot of fun. ;( These would be great to come into though!
Susan says
enjoyed going out for “fancy coffee” with you. The muffins were fantastic and I enjoyed every crumb (and the company too) 🙂
Jeanine says
So glad that you liked them, Mom! 🙂 Was nice to go out with you!
Alexandra says
Those look great, I have a question, I am allergic to tapioca and was wondering which starch you would suggest as a replacement.
Jeanine says
Thanks, Alexandra. If you can’t have tapioca, I’d substitute with arrowroot starch.
linda tanzini says
I’ve been baking gluten free for about three years now. I absolutely love so many of your recipes!
Can’t wait to try this one.I’m confused as to why you don’t use xanthan in some of them.I know
there’s a reason and eager to learn more about gluten free baking.Thank you,you’re an
inspiration. Linda
Jeanine says
Ack! In this case, it’s because I forgot to add it to the recipe! Sorry about that, it’s been corrected now. I know some people say that muffins don’t need xanthan, but I really don’t like my muffins to be crumbly, so I still add it to them. Thanks so much for pointing that out, Linda – complete oversight on my part.
cHERYL says
I made these while my soup was heating up in the microwave. Very easy recipe. No milk in the fridge but had some coconut milk in the fridge. Very tasty. I’ll give this recipe go to my friends who are gluten intolerant along with a sample muffin.
Carrie says
These muffins are scrumptious! Made these last night substituting Flax milk and Earth’s Balance for the cow’s milk and butter respectively and no xanthan (upsets the tummy). Came out so moist and full of flavor. Love trying your recipes.
Jeanine says
Glad to hear that, Carrie! Thanks for sharing how you made them dairy free as well, I appreciate that!
Theresa says
I recently found this recipe and love it. I made it with melted coconut oil and boxed coconut milk and it turned out perfectly.
Lynell says
Just wanted to pop in to let you know that I made this recipe this last weekend and it was great! I fed them to my extended family without anyone having a clue they were gluten free.
Jeanine says
Yeah! I love reports like that, Lynell! 😀
Bridy says
These are very yummy!
I got a lot more than 12 muffins.
I got 12 large muffins and 24 mini muffins. Not sure how it happened but I am not complaining.
Jeanine says
Haha, Bridy, how on earth did that happen? I’m positive I didn’t get that many from it! 🙂 Funny – as long as you liked them, then it’s all good.
Jo-Ann says
Delicious! I made them for Christmas morning, with fruit salad and bacon! Perfect breakfast for my family, as my daughter is severely gluten intolerant. Thank you for the recipe!
Jeanine says
YUM! Sounds like a great Christmas morning breakfast! You are very welcome. 🙂