Gingerbread- Grandma's

Kathie Carr


These muffins were a holiday favorite of my grandma. Her recipe dates back to at least the 1950's.

We liked these for breakfast during Christmas vacation. They were a treat. If we were really lucky we had real whipped cream with them.

Blue Ribbon Recipe

This gingerbread is bursting with Christmas spices. It's moist and delicate, but not fluffy like a muffin. These little gems will be great in the morning while sipping on coffee. Or, serve with a dollop of whipped cream and it's a delicious dessert. This is a great old-fashioned recipe that proves sometimes the old way of doing things is the best. Bake a batch and watch these disappear! The Test Kitchen


★★★★★ 3 votes

24 muffins
15 Min
25 Min


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  • 1/2 c
  • 1/2 c
  • 1
  • 1 c
  • 3 c
    all-purpose flour, sifted
  • 1 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1 tsp
  • 1 tsp
    ginger powder
  • 1/2 tsp
  • 1 c
    hot water

How to Make Gingerbread- Grandma's


  1. Preheat oven to 375 degrees. Prepare muffin tins (either butter them or use paper liners) for 24 muffins.
  2. Cream together shortening and sugar.
  3. Beat in egg, then molasses.
  4. The original recipe says to sift dry ingredients but today I simply stir together the flour, salt, soda, and spices.
  5. Mix together molasses mixture and dry ingredients.
  6. Gradually add hot water, mixing until smooth.
  7. Fill each muffin cup 2/3 cup full of batter.
  8. Bake for 20-25 minutes.
  9. Serve warm plain or with whipped cream.

Printable Recipe Card

About Gingerbread- Grandma's

Main Ingredient: Flour
Regional Style: American

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