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Growing up, I adored my mom’s gingerbread cake with lemon sauce, so I re-created the combination for my family. The spice- and molasses-flavored muffins spread with homemade lemon curd are a new-generation favorite. —Kelly Trupkiewicz, Fort Collins, Colorado
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Nutritional Facts 1 serving (1 each) equals 271 calories, 12 g fat (4 g saturated fat), 119 mg cholesterol, 190 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Gingerbread Muffins in Taste of Home February/March 2006, p27
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on May. 26, 2011 by stansclan
I can only rate the muffins, as I did not make the lemon curd. I found the muffins to have a nice flavor, but they were dry and heavy. I will keep searching for a good gingerbread muffin recipe.
Reviewed on Apr. 12, 2011 by vewebber58
We really liked these, but the lemon curd is what makes them more than average. My daughter and I adore the lemon curd, but my son won't eat it because it has egg yolks in it. However, he thought they were very good without it.
Reviewed on May. 24, 2010 by HeatherHH
The muffins turned out pretty well. I didn’t have standard molasses, so I substituted 1/2 blackstrap molasses and 1/2 honey. These have a nice flavor, and the texture was better than my previous gingerbread muffin recipe. I did not care for the lemon curd, however. I'd rather have the warm muffins with butter.
Reviewed on Jun. 23, 2009 by gerrian
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