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    You are in: Home / Recipes / Gingerbread Muffins Recipe
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    Gingerbread Muffins

    Gingerbread Muffins. Photo by ~heidi~

    1/3 Photos of Gingerbread Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Marie's Note:

    Make up this batter and keep it in the refrigerator for up to 2 weeks to bake as you need muffins. These are excellent and so easy.

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    Units: US | Metric


    1. 1
      Combine all ingredients in a large bowl and refrigerate until ready to use.
    2. 2
      Bake in paper lined muffin tins at 350 degrees for 20 to 25 minutes.
    3. 3
      Batter will keep for 2 weeks in refrigerator.

    Ratings & Reviews:

    • on December 20, 2010

      This is a good recipe, BUT I substituted GINGER for the cloves and added a Teaspoon of CLOVES, not a TABLESPOON. I also added a half Teaspoon of salt and some raisins and toasted walnuts. They turned out moist and spicy. Just the way a "Ginger" bread is supposed to be. I made 8 mini loaves, 12 muffins and a small cake in a heart-shaped copper jello mold. My family and friends were delighted. I frosted some of the muffins with vanilla frosting and Christmas sprinkles for a festive look. The heart-shaped cake got a dusting of confectionery sugar. Now, THAT'S CHRISTMAS!!! Happy Holidays!!

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    • on November 16, 2006


      I kept wavering between 3 and 4 stars. I made these exactly per the recipe, though I was surprised that it called for equal amounts of cloves and ginger. I added 1t of cinnamon. The muffins had a WONDERFUL flavor (5 stars for flavor) but were totally NOT gingerbread flavor to me (3 stars for meeting my expectations). I think these would have been better titled "Clove-ginger muffins" because clove is by far the dominant taste. So for me - great taste, great texture, freeze wonderfully, but a total letdown on the gingerbread flavor. Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 06, 2006


      These were good the day they were baked, but were much better the next day. I didn't make any changes other than scaling the recipe to 1/3, as I intended to just make a dozen muffins and didn't plan to refrigerate batter for later use (I ended up with 8 muffins). Great flavor--thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (18)


    Nutritional Facts for Gingerbread Muffins

    Serving Size: 1 (1635 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 146.8
    Calories from Fat 51
    Total Fat 5.6 g
    Saturated Fat 3.4 g
    Cholesterol 29.0 mg
    Sodium 161.4 mg
    Total Carbohydrate 22.5 g
    Dietary Fiber 0.4 g
    Sugars 11.1 g
    Protein 1.8 g

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