Chocolate Chip Gingerbread Muffins

Gingerbread is one of those treats I love making every winter. Even though it’s great any time of year, I typically think of making it in the late fall or winter. It’s just a habit, I guess. Winter just wouldn’t seem like winter without some gingerbread to enjoy!

When I made these gingerbread muffins, I thought it would be yummy to add some mini semi-sweet chocolate chips to the batter too, and I’m really glad I tried that out! I definitely give a thumbs up to this chocolate chip-gingerbread combination! 🙂 And I recommend adding some extra chocolate chips on the top center of each muffin right after baking for an extra touch of chocolate goodness! 🙂

Chocolate Chip Gingerbread Muffins

  • Servings: 21-22
  • Difficulty: easy
  • Print

Makes 21-22 muffins

1/2 cup (1 stick) butter, softened
1 cup granulated sugar
3/4 cup molasses
1/4 cup applesauce (or substitute vanilla or plain Greek yogurt)
2/3 cup milk
2 large eggs
3 1/4 cups all-purpose unbleached flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 3/4 teaspoons ground ginger
1 cup mini semi-sweet chocolate chips
Optional: extra mini semi-sweet chips for sprinkling on top after baking

Preheat oven to 350˚F. Line a 12-cup muffin pan with liners; set aside.

In a large bowl, cream butter and sugar together, then add molasses, applesauce (or yogurt), milk, and eggs, blending everything well.

In medium size bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and ginger. Add this flour mixture to the wet ingredients. mixing everything together well. Fold the mini chocolate chips into the batter, stirring until evenly incorporated in batter.

Spoon batter into prepared muffin cups, filling about 2/3 to 3/4 full, and bake at 350˚F for 18 to 20 minutes, or until toothpick inserted in center comes out clean. Remove from oven and if desired, sprinkle some additional mini semi-sweet chocolate chips on the center top of each muffin while muffins are still hot. Let muffins cool in pan for 5 minutes, then cool completely on wire rack.

Recipe from NancyC |

These Chocolate Chip Gingerbread Muffins are a great way to satisfy a gingerbread craving! Are you a gingerbread fan and have you made any this year?

Sharing at Meal Plan Monday, Weekend Potluck, Farmhouse Friday, Thursday Favorite Things, Full Plate Thursday, Wow Me Wednesday, Homestead Blog Hop, Lou Lou Girls Fabulous Party, Wonderful Wednesday, Inspire Me Monday.


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