Chocolate Gingerbread Muffins


Chocolate Gingerbread MuffinsIt’s hard to imagine the month of December without a batch of gingerbread men or a {failed} gingerbread house :) You can rarely go wrong with gingerbread, one of Christmas’s many iconic flavors, whether you make a dessert dish or a breakfast treat. However, in the midst of wrapping presents, attending holiday gatherings, or buying last-minute gifts, I think the more simple the recipe, the better. Fortunately, these delicious muffins are easy to whip up and make your house smell wonderful; it’s a win-win all around. As always, there are two things to avoid with muffins: over mixing and over filling. Let’s be honest though, just as you can’t go wrong with gingerbread, you can’t go wrong with a good batch of muffins.

Chocolate Gingerbread MuffinsChocolate Gingerbread Muffins Adapted from Food Lust People Love


  • 1/2 cup sugar
  • 1 1/2 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 3/4 cup mini chocolate chips, divided
  • 1/2 cup butter
  • 1/2 cup molasses
  • 1/4 cup milk
  • 2 eggs

to make

  1. Preheat oven to 350ºF.
  2. Stir together the sugar, flour, baking soda, baking powder, salt, ginger, and cinnamon in a large bowl.
  3. In a small, microwavable bowl, melt the butter and 1/2 cup chocolate chips. Stir until smooth and well-combined.
  4. In a medium sized bowl, mix together the molasses, milk, and eggs. Combine with the butter mixture.
  5. Fold the wet ingredients into the dry ingredients.
  6. Grease or line 12 muffins cups. Fill each one 3/4 full with butter. Before baking, top each muffin with 1/4 cup.
  7. Bake muffins for twenty minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the muffins cool before removing. Enjoy!

Have a wonderful Monday!

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