Chocolate Gingerbread Muffins

Christmas cheer tastes like Chocolate Gingerbread Muffins. Soft and fluffy with festive spices, cocoa powder and chocolate chips, these moist gingerbread muffins are a must-have treat for the holidays.

Am I the only person alive who cannot stomach another pumpkin recipe right now? Since the first of September the orange gourd has hijacked my recipes like a terrorist. Pumpkin has taken over everything in my kitchen from bread, cupcakes and cheesecakes to pies, pancakes and candy. Now, the day before Thanksgiving, I’ve reached the point where I cannot look at a pumpkin without feeling nauseated.

Ironically, three months of nonstop pumpkin desserts has made my midsection pumpkin-shaped so looking at myself is stomach-turning as well.

That’s why I’m making an immediate switch to the next seasonal star: gingerbread. If I’m rounder than a pumpkin from eating one too many pies, logic dictates that gingerbread is my ticket to svelte. Before I know it, my abs will be flatter than the proverbial cookie who can’t outrun a fox.

On the off chance that the gingerbread man is fit from actually running then I’m waving the white flag. I don’t run on a regular basis, or any basis for that matter, and I’m deeply suspicious of anybody who does. Especially a cookie. Which is precisely why I’m foregoing gingerbread men for gingerbread muffins. And since calories don’t count at Christmas, I’m stuffing the batter with chocolaty cocoa powder and dark chocolate chips.

Soft, fluffy and packed with festive spices, these Dark Chocolate Gingerbread Muffins taste just like Christmas cheer. Make a batch on a snowy afternoon and be sure to save a few for Santa. You’ll earn a spot on his nice list if you do.

Before sharing the recipe for Chocolate Gingerbread Muffins, here are a few baking tips and tricks to help you out:

Ingredient Tips and Tricks

This recipe calls for unsulphured molasses (like Grandma’s brand), do not substitute blackstrap or the flavor will be too potent.

I like to bake with Ghirardelli’s 60% Cacao Dark Chocolate Chips but feel free to substitute semi-sweet or milk chocolate chips.

Preparation Tips and Ticks

Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in drier, denser muffins than the moist muffins you’ll get with properly measured flour.

For foolproof muffins take care to avoid over measuring, overmixing and overbaking.

After baking, cool muffins in the pan for 5 minutes then remove them from the pan and cool to room temperature on a wire rack. If warm muffins remain the muffin tin too long the bottoms will be wet and soggy.

Storage and Freezing Tips for Gingerbread Muffins

Chocolate gingerbread muffins can be frozen up to 3 months in an airtight container. Thaw overnight in the refrigerator then let muffins come to room temperature before enjoying.

After muffins have cooled completely, place in an airtight container and store at room temperature up to 3 days.

I hope you enjoy this recipe for Chocolate Gingerbread Muffins. Please leave a comment and rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe!

Finally, if you like the idea of gingerbread baked goods then you’ll love this Gingerbread Cake Roll. Spiced with cozy flavors and swirled with an eggnog cream filling, this soft, fluffy cake roll will give winter a warm welcome.

Chocolate Gingerbread Muffins

Heather Wolf

Christmas cheer tastes like Chocolate Gingerbread Muffins. Soft and fluffy with festive spices, cocoa powder and chocolate chips, these moist gingerbread muffins are a must-have treat for the holidays.

4.92 from 12 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Muffins

Cuisine American

Servings 12

Ingredients

  

• 2 cups all-purpose flour unbleached
• 1/2 cup natural unsweetened cocoa powder 100% cacao
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp baking soda
• 1/4 tsp sea salt fine
• 2/3 cup dark brown sugar packed
• 1/2 cup unsalted butter room temperature
• 2 large eggs room temperature
• 1/3 cup unsulphured molasses
• 1/2 cup whole milk room temperature
• 1/2 cup Greek yogurt room temperature
• 1 cup dark chocolate chips

Instructions

 

• Preheat oven to 425 degrees. Line a standard muffin tin with paper liners and set aside.
• In a large bowl, combine flour, cocoa powder, ginger, cinnamon, nutmeg, cloves, baking soda and salt. Whisk until combined then set aside.
• In a separate bowl, beat brown sugar and butter until light and fluffy.
• Add eggs, one at a time, beating after each until well combined. Scrape down the sides of the bowl as needed.
• Whisk in molasses, milk and yogurt until combined.
• Add wet ingredients to dry, gently stirring with a spoon until just combined. There should be flour still visible. Do not overmix.
• Fold in chocolate chips then evenly distribute batter among 12 muffin cups.
• Bake for 5 minutes at 425 degrees then lower oven temperature to 350 degrees and continue baking for 13 to 15 minutes. Muffins are done when a toothpick inserted in the center of the muffin comes out with a few moist crumbs. Avoid overbaking.
• Cool muffins in the tin for 5 minutes before removing to a wire rack to cool completely.
• Store muffins in a airtight container at room temperature up to 3 days.

Keyword dark chocolate, gingerbread, muffins