chocolate gingerbread muffins

Soft and fluffy with festive spices, cocoa and chocolate chips, these gingerbread muffins are a must-have treat for the holidays.

Ingredients

– 2 cups all-purpose flour – 1/2 cup unsweetened cocoa powder  – 1 1/2 tsp ground ginger – 1 tsp ground cinnamon – 1/4 tsp ground nutmeg – 1/4 tsp ground clove – 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. – Whisk dry ingredients in a large bowl until combined. Set aside. – In a separate bowl, beat brown sugar and butter with an electric mixer until light and fluffy. – Add eggs, one at a time, beating after each addition. Scrape down the sides of the bowl as needed. – Whisk in molasses, milk and yogurt.

Instructions

– 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.

chocolate gingerbread muffins

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