Chocolate Chip Gingerbread Muffins

By Sarah On December 29, 2014 | Updated: December 10, 2025

Supremely moist and filled with sweet and spicy gingerbread flavors and gooey chocolate chips, these chocolate chip gingerbread muffins are always a well-received holiday breakfast.

Christmas came early this year and it came in the form of muffins.

Gingerbread muffins stuffed with chocolate chips to be more precise. A cup of coffee’s best friend and your new go-to holiday breakfast addition.

The best part here? These muffins totally give you an excuse to eat gingerbread for breakfast since it’s not in cake or cookie form. Not that I discourage against that happening either, though, it IS the holidays!

Hence the piles of gooey chocolate I packed into these bad boys. We deserve to indulge.

These Muffins feature…

A soft and moist interior
A crackly sugar-coated exterior
Gooey chocolate chips in every bite
Sweet and perfectly spiced gingerbread flavor

Making the Gingerbread Muffins

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Unsalted butter
Brown sugar
Molasses
Egg
Greek yogurt
Buttermilk
Ginger
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Spices
Salt
Chocolate chips
Turbinado sugar

Quick Bread Instructions

You can easily convert these muffins into quick bread form instead of muffins. Use a 9×5 loaf pan for baking and bake bread at 350F 45-50 minutes until a toothpick inserted in center of bread comes out clean.

Tips for Perfect Gingerbread Muffins

Use brown sugar and molasses – a combination of both brown sugar and molasses gives these muffins that signature robust gingerbread flavor.
Cream softened butter with brown sugar – this builds the fat base to the muffin batter.
Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
Bring egg, yogurt, and buttermilk to room temperature – this will help these ingredients mix more cohesively into the butter.
Use a combination of fresh ginger and dried – this gives the muffins a perfectly spiced gingerbread flavor.
Gently fold batter – use a light hand when mixing batter and gently fold so as not to overmix.
Fill muffin cups to brim with batter – this will make for tall bakery-style muffins.
Bake muffins at 425F 5 minutes then reduce heat to 350F – this short blast of heat at the beginning helps the muffins rise nice and tall.

Recipe Variations

Try these ideas for a different twist on these muffins.

Try another chocolate – try a chopped dark chocolate bar or white chocolate chips.
Add nuts – fold 1/2 cup toasted pecans or walnuts into the batter.
Skip the chocolate – for classic gingerbread muffins, omit the chocolate chips.
Top muffins with a glaze – drizzle cooled muffins with a powdered sugar or cream cheese glaze.

Storing and Freezing Muffins

Allow muffins to cool completely, then store in an airtight container at room temperature up to 4 days. For best results, reheat individual muffins 15-30 seconds in microwave for serving so the chocolate is gooey.

To freeze muffins, allow to cool completely, then wrap well and freeze up to 2 months. Thaw muffins at room temperature and store up to 4 days.

It’s the crackly sugar coating and gooey chocolate that really make these muffins something special! Every bite sings with ginger flavor and they’ve got the perfect dense and moist gingerbread texture.

This is just a Christmas breakfast necessity, period.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Try these other holiday muffin favorites!

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