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    Home » Breakfast

    Jumbo Gingerbread Muffins

    Published: Sep 14, 2021 · Modified: Jun 16, 2022 by Lee · This post may contain affiliate links · 5 Comments .

    Jump to Recipe

    These Jumbo Gingerbread Muffins are the most delicious breakfast. Loaded with cinnamon and ginger, they’re the perfect flavor combo for the cooler weather (or anytime for that matter)! Gluten free, nut free, egg free and easily vegan…these babies are done baking in just 25 minutes making them a super quick bfast that can feed 6! 

    A cross-section of a Jumbo Gingerbread Muffin on a tray.

    My little girl loves cinnamon but she loves ginger too! These muffins are the perfect combination of these two flavors! 

    They make 6 jumbo muffins but luckily they’re so easy to whip up because they’ll be gone in no time!

    For more muffin recipes, try Bakery-Style Chocolate Chip Muffins, Red Velvet Chocolate Chip Muffins and Chocolate Chip Blueberry Muffins.

    Jump to:
    • Substitutions and Variations
    • How to Make Jumbo Gingerbread Muffins
    • Expert Baking Tips
    • Other Muffin Recipes You'll Love
    • 📖 Recipe
    • Jumbo Gingerbread Muffins

    Substitutions and Variations

    How to Make These Vegan

    • Use a gluten free flour that’s free from dairy.
    • Swap out the milk with a non dairy milk.

    This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

    How to Make Jumbo Gingerbread Muffins

    Here are the step by step instructions to make these muffins!

    Step 1: Preheat the Oven

    Preheat your oven to 375 degrees Fahrenheit. Grease a jumbo 6 cup muffin tin with vegetable oil or line with muffin liners.

    Step 2: Whisk the Dry Ingredients

    In a large bowl, whisk together the gluten free flour, granulated sugar, baking soda, baking powder, cinnamon, ginger and salt. Set aside.

    Step 3: Make the Cornstarch Water

    In a medium bowl, using a spoon, mix the cornstarch and water until it is thin and watery. It will be thick and tacky at first.

    Step 4: Whisk the Wet Ingredients

    Then pour in the milk of choice, vegetable oil, molasses, brown sugar and vanilla. Whisk to combine until there are no lumps from the sugar.

    Step 5: Add the Wet Ingredients into the Dry

    Add the liquid ingredients to the dry and using a spatula, mix until just combined.

    Step 6: Scoop the Batter

    Using an ice cream scoop, fill the muffin cups almost to the top. Smooth the batter with the back of the spoon and then sprinkle some extra dark brown sugar on top of each muffin.

    Filling the muffin tins to the very top with sprinkled brown sugar.

    Step 7: Bake

    Bake for 20-25 min until muffins are risen and springy when carefully poked.

    Let cool a few min in the tins and then use a small spatula to lift them out of the muffin tins. This recipe should make about 6 jumbo muffins.

    Guys, these muffins are so delicious! If you love gingerbread…these are for you!

    Not to mention it only takes 25 min to bake them, these gluten free, nut free, egg free and easily vegan muffins are the perfect homemade breakfast that can be made the same day! Enjoy!

    Expert Baking Tips

    • Fill the muffin tin to the very top- Line your muffin pan with liners. If you don’t have liners, grease each muffin well in the tin. Use an ice cream scoop to fill the muffin tins to the top. If you’re using the jumbo pan, use all the batter to fill 6 cups. You want them filled to the top because they are going to rise straight up.
    • Smooth the tops- Use the back of a spoon or a small knife to smooth the tops of the muffins. 
    A stack of two Jumbo Gingerbread Muffins with brown sugar crusted tops.

    Other Muffin Recipes You'll Love

    • Pumpkin Banana Muffins
    • Chocolate Chip Blueberry Muffins
    • Bakery Style Chocolate Chip Muffins
    • Gluten Free Chocolate Muffins

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    A cross-section of a Jumbo Gingerbread Muffin on a tray.

    Jumbo Gingerbread Muffins

    Author: Lee
    These Jumbo Gingerbread Muffins are loaded with cinnamon and ginger! Best part is they're gluten free, nut free, egg free and easily vegan!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Muffins
    Cuisine British
    Servings 6 Jumbo Muffins
    Calories 390 kcal

    Ingredients
     
     

    • 1 ¾ cup plus 2 tablespoons gluten free flour
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ cup granulated sugar
    • 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
    • 1.5 teaspoons of ground cinnamon
    • 1 teaspoon of ground ginger
    • Pinch of kosher salt
    • 1 ⅓ cups milk of choice
    • ⅓ cup vegetable oil
    • 2 tablespoons of unsulphured molasses
    • ¼ cup packed dark brown sugar plus extra for sprinkling
    • 1 teaspoon pure vanilla extract

    Instructions
     

    • Preheat your oven to 375 degrees Fahrenheit. Grease a jumbo 6 cup muffin tin with vegetable oil or line with muffin liners.
    • In a large bowl, whisk together the gluten free flour, granulated sugar, baking soda, baking powder, cinnamon, ginger and salt. Set aside.
    • In a medium bowl, using a spoon, mix the cornstarch and water until it is thin and watery. It will be thick and tacky at first.
    • Then pour in the milk of choice, vegetable oil, molasses, brown sugar and vanilla. Whisk to combine until there are no lumps from the sugar.
    • Add the liquid ingredients to the dry and using a spatula, mix until just combined.
    • Using an ice cream scoop, fill the muffin cups almost to the top. Smooth the batter with the back of the spoon and then sprinkle some extra dark brown sugar on top of each muffin.
    • Bake for 20-25 min until muffins are risen and springy when carefully poked.
    • Let cool a few min in the tins and then use a small spatula to lift them out of the muffin tins. This recipe should make about 6 jumbo muffins. Enjoy!

    Nutrition

    Calories: 390kcalCarbohydrates: 62gProtein: 5gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 7mgSodium: 265mgPotassium: 199mgFiber: 4gSugar: 34gVitamin A: 89IUVitamin C: 1mgCalcium: 195mgIron: 2mg
    Tried this recipe?Let us know how it was!

    Love muffins? Check out my other muffin recipes here!

    More Easy & Delicious Breakfast Recipes

    • Mini Pancakes
    • Pumpkin Bread with Cream Cheese Frosting
    • Triple Chocolate Muffins
    • Gluten Free Banana Muffins

    Reader Interactions

    Comments

    1. John

      February 03, 2022 at 7:16 pm

      5 stars
      Perfect treat for a holiday morning. These gingerbread muffins have some kick!

      Reply
    2. Mallory

      August 27, 2022 at 11:59 am

      Made these today with my favorite Chinese 5 Spice mix and added a streusel topping (GF flour, brown sugar, granulated sugar, and melted butter). The muffins were very moist and tasty! Will make these again!

      Reply
      • Lee

        August 27, 2022 at 12:05 pm

        SO glad! Your additions sound delish!!

        Reply
    3. Jess

      March 29, 2023 at 8:19 pm

      5 stars
      I am so impressed with these and with your whole blog. I made these regular size and they were soooo good and not too tedious. I have celiac and kept saying to my family, “Look! They’re like REAL muffins!” Thank you so much and I will be baking many more of your recipes.

      Reply
      • Lee

        March 29, 2023 at 9:50 pm

        Oh gosh I am so glad to read this!!! Thanks so much!

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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