Gluten Free Gingerbread Muffins
These gluten free gingerbread muffins are moist and fluffy with warm holiday spices! They're perfectly sweet and topped with crunchy turbinado sugar.
Equipment
- Muffin tin
- Stand mixer
Ingredients
- ¼ cup vegetable oil
- 5 tablespoons unsalted butter, melted (2.5 ounces)
- ½ cup brown sugar
- ¼ cup unsulphered molasses
- 1 large egg
- 1¼ cup Bob's Red Mill's 1 to 1 Gluten Free Baking Flour or gluten-free all-purpose flour blend
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ cup whole milk (2 ounces)
- turbinado sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Line a muffin tin with cupcake liners. Set aside. In a medium bowl, combine the gluten-free flour, baking powder, baking soda, and kosher salt.
- Beat the vegetable oil, melted butter, brown sugar, and molasses until emulsified and lightened in color and consistency, about 2 minutes.
- Add the egg and beat until combined. Add the flour mixture and beat until a thick batter forms. Scrape the sides of the bowl if necessary.
- Add the milk to the batter and mix until incorporated.
- Divide the batter between 12 holes in the muffin tin. Sprinkle each muffin with some turbinado sugar.
- Bake until a toothpick comes out clean, about 22 to 24 minutes. Let the muffins cool for at least 10 minutes before transferring to a cooling rack.
Nutrition
Calories: 188kcalCarbohydrates: 24gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 27mgSodium: 157mgPotassium: 130mgFiber: 1gSugar: 15gVitamin A: 174IUVitamin C: 0.01mgCalcium: 61mgIron: 1mg
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