Chocolate Chip Gingerbread Muffins

No ratings yet

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.

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 295kcal

Ingredients

1/2 cup unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup dark molasses (not blackstrap)
1 large egg, room temperature
1/4 cup plain Greek yogurt, room temperature
1/4 cup buttermilk, room temperature
2 teaspoons grated fresh ginger
1 teaspoon vanilla extract
2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1-1/2 teaspoons ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
3/4 cup semisweet chocolate chips
Turbinado sugar for topping

Instructions

Preheat oven to 425F. Line a 12-cup muffin pan with paper liners and set aside.
In a large bowl, beat butter with brown sugar until smooth and creamy. Beat in molasses. In a separate small bowl, whisk egg, yogurt, buttermilk, grated ginger, and vanilla until smooth.
In a separate medium bowl, combine flour, baking powder, baking soda, spices, and salt. Working in increments, fold half of flour mixture and half of egg mixture into butter-sugar mixture until smooth and repeat, folding until batter is just combined. Fold in chocolate chips.
Fill muffin cups to brim with muffin batter and smooth tops. Sprinkle with turbinado sugar. Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking an additional 15-20 minutes until a toothpick inserted in center of muffin comes out clean.
Cool muffins 20 minutes in pan, then transfer to a wire cooling rack to cool completely. Enjoy!

Notes

Storing Instructions

Store muffins in an airtight container at room temperature up to 4 days. Muffins may also be frozen up to 2 months.

Nutrition