Dark Chocolate Gingerbread Muffins
Christmas cheer tastes just like Dark Chocolate Gingerbread Muffins. Soft and fluffy with festive spices, cocoa and chocolate chips, 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 cannot look at a pumpkin without feeling nauseated.
Ironically, three months of pumpkin desserts has made my midsection pumpkin-shaped so looking at myself is stomach-turning too.
That’s why I’m making an immediate switch to 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 a cookie who can’t outrun a fox.
On the off chance the gingerbread man is fit from actually running then I give up. 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. That’s why I’m foregoing gingerbread men for gingerbread muffins. And since calories don’t count at Christmas, I’m stuffing them with chocolaty cocoa 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 one for Santa. You’ll be on the nice list if you do.
Dark Chocolate Gingerbread Muffins
- 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
- 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.
- This recipe calls for unsulphured molasses, do not substitute blackstrap.
- I used Ghirardelli 60% Cacao Dark Chocolate Chips but feel free to substitute semi-sweet or milk chocolate chips.
- 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.