Supremely moist and filled with gingerbread flavors and melty chocolate, these fun-sized muffins are definitely the ultimate treat to wake up to!
Do you guys know the muffin man? They tell me he lives over on Drury Lane.
Drury Lane. That almost sounds like DREARY lane and that just doesn’t make sense to me at all since any lane that has muffins down it just cannot be dreary. Such as….my kitchen lately.
For any muffin lover, my kitchen has just pretty much been the place to be the past few weeks. I don’t know WHAT has been up with my muffin-mood lately, but let’s just say that my trusty (and veeeeery rusty) muffin pan has been getting the workout of it’s life.
And, well…I’ve been having to squeeze in the extra workouts too, if you get what I mean.
But man oh man, guys. The muffins. Lord, help me…. they’re worth that extra hour on the treadmill.
So will you guys scream at me since I’m sharing yet ANOTHER gingerbread recipe again today? It’s not New Years yet so I’m sticking to my story that gingerbread is still MORE than acceptable. Sorrynotsorry, because these muffins are the bomb and I could not just hide them to myself for a whole year.
Actually scratch that: In reality, I probably WOULD hide them all to myself—And well, I kinda do….they’re that amazing. ♥
Don’t judge! I’m not a muffin-hoarder, I’m not!
But the recipe? I can handle handing that over to you guys. Just save me some of the actual muffins though, m’kay? My stash supply is severely on backorder….
‘Kay. Now that I just blew about 5 minutes of your morning gabbing about my muffin problems, let’s talk about these little guys shall we?
Or rather….a big fat old gingerbread muffin loaded with all the melty-gooey chocolate of your DREAMS.
I think I just drooled a little bit on my keyboard. Oh, you did too?
These muffins texture is absolutely to die for and it’s no wonder why: We have a host of ingredients all working together to create the perfectly-moist and pillow-soft texture.
It really surprised me that I didn’t have to add a whole lot of butter to these muffins—just 1/4 cup is all you’ll need! The ingredients that really create the perfect texture in these muffins is plain yogurt and buttermilk. Two eggs bind everything together and seal the whole deal that these muffins will be perfectly soft and moist
I really wanted a gingerbread muffin that was a dead ringer for the real thing, so I literally went crazy with the ground ginger and added a whopping tablespoon to the muffin batter. The ginger is also joined by cinnamon and just a pinch of nutmeg.
You may think that these muffins will end up overly spiced, but trust me: The molasses and sugar tame the harshness of these spices and together produce easily the “gingerbread-iest” muffin you’ll ever have. Definitely noticeable spices, but not a kick-you-in-the-pants kinda flavor.
We’re all friends here right? Only a true friend would tell you that you need these epic muffins in your life.
If not now, then in about 1.2956 seconds. No longer.
Happy muffin-munching. 🙂
Gingerbread Chocolate Chip Muffins
- 1/4 cup butter softened
- 1/2 cup coconut sugar or brown sugar
- 1/2 cup baking molasses
- 1/4 cup plain yogurt
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon grated orange zest
- 1 teaspoon vanilla extract
- 3 cups white whole wheat flour
- 4 teaspoons baking powder
- 1-1/2 teaspoons ground cinnamon
- 1 tablespoon ground ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
Preheat oven to 425F. Lightly grease a 12-cup muffin tin OR line with muffin liners. Set aside.
Place butter, sugar, and molasses in a large bowl. With a handheld electric beater, beat on low speed until creamy. Beat in yogurt, eggs, buttermilk, orange zest, and vanilla until combined.
In a separate large bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, and salt. Gently fold flour mixture into liquid, gently stirring until just combined (batter will be very thick) Fold in chocolate chips.
Fill muffin cups to brim with batter and smooth tops. Bake muffins at 425F 5 minutes then reduce heat to 375F and continue baking an additional 14-15 minutes or until a toothpick tests done. (do not overbake)
Cool muffins in pan 5 minutes before transferring to a wire cooling rack to cool completely
Store muffins in an airtight container at room temperature up to 5 days. Muffins may also be frozen up to 1 month.
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