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Gingerbread Chocolate Chip Muffins

Supremely moist and filled with gingerbread flavors and melty chocolate, these fun-sized muffins are definitely the ultimate treat to wake up to!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 dozen 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.