Gingerbread Muffins Recipe
Gingerbread Muffins Recipe photo by Taste of Home
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Gingerbread Muffins Recipe

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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
TOTAL TIME: Prep: 45 min. Bake: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 15 min.
MAKES: 12 servings


  • 2/3 cup sugar
  • 3/4 teaspoon cornstarch
  • 1/3 cup lemon juice
  • 5 egg yolks, lightly beaten
  • 1/4 cup butter, cubed
  • 2 teaspoons grated lemon peel
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2-1/2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 egg
  • 3/4 cup milk
  • 1/4 cup canola oil
  • 1/4 cup molasses

Nutritional Facts

1 each: 271 calories, 12g fat (4g saturated fat), 119mg cholesterol, 190mg sodium, 38g carbohydrate (20g sugars, 1g fiber), 4g protein.


  1. In a large heavy saucepan, combine the sugar, cornstarch and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon peel until blended. Pour into a large bowl; cover surface with plastic wrap. Cover and refrigerate until serving.
  2. In a large bowl, combine the flour, sugar, baking powder, ginger, cinnamon, salt and cloves. In another bowl, combine the egg, milk, oil and molasses until smooth; stir into dry ingredients just until moistened.
  3. Fill paper-lined muffin cups half full. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with lemon curd. Yield: 1 dozen (1 cup lemon curd).
Originally published as Gingerbread Muffins in Taste of Home February/March 2006, p27

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stansclan User ID: 1688898 160871
Reviewed May. 26, 2011

"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."

vewebber58 User ID: 998755 154192
Reviewed Apr. 12, 2011

"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."

HeatherHH User ID: 1550099 152474
Reviewed May. 24, 2010

"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."

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