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.
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.