If you come from a large family like I do, then you probably appreciate quick and easy breakfasts. especially during the holidays. Muffins are our go-to breakfast food, and I’m always looking for a new muffin recipe to spice things up a little. Luckily, these chocolate gingerbread muffins add just the right amount of spice!
Gingerbread is a strong flavor, which is why I love pairing it with chocolate. The sweetness of the chocolate pairs nicely with the spiciness of the gingerbread. Top it off with a chocolate drizzle and coarse sugar for a little bit of texture.
Once you’re prepped the ingredients the recipe comes together quickly. One special thing about this recipe is that it calls for another classic holiday ingredient — eggnog. (Also check out my recipe for gingerbread chocolate chip cupcakes with eggnog buttercream.)
Bake the muffins for no more than 18 minutes. Mine were done at 17 minutes, but set your initial timer for 15 minutes or less. Any time I use a new recipe I always set my timer for less time than the recipe calls for because all ovens heat differently. You can always add baking time but you can’t take it away!
Don’t add the chocolate drizzle and coarse sugar topping until the muffins are cooled completely. Otherwise the drizzle won’t set as well.
My recipe is gluten free, but you can easily add the gluten! Tag me @rosesandwhiskers on Instagram if you try these chocolate gingerbread muffins and use the hashtag #rosesandwhiskers.
Happy baking! 🙂
Chocolate Gingerbread Muffins
- 2 1/4 cups gluten free 1 to 1 baking flour for gluten-full, substitute all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp ginger
- 1/4 tsp cloves
- 2 oz. semi-sweet baker's chocolate melted and cooled slightly
- 1/8 tsp espresso powder
- 1/4 cup cocoa powder
- 1/2 cup light brown sugar
- 1/4 cup molasses
- 10 tbsp unsalted butter melted and cooled to room temperature
- 2/3 cup sour cream room temperature
- 2 tsp vanilla extract
- 1 large egg room temperature
- 1/2 cup eggnog room temperature
- 2 oz. semi-sweet baker's chocolate
- coarse sugar for decorating
- Preheat the oven to 375°F (190°C) and line muffin pans with wrappers or grease with cooking spray.
- Melt 2 oz. of baker's chocolate and combine with espresso powder. Set aside.
- In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves.
- In a large bowl, mix melted chocolate, melted butter, cocoa powder, brown sugar, molasses, applesauce and vanilla until combined. Beat in egg on high speed until incorporated.
- On low speed, mix in half of the flour mixture, followed by the eggnog and then the remaining flour. Spoon into muffin pans until each cup is 3/4 full. For more even baking fill empty cups 3/4 full of water.
- Bake for 15-18 minutes, or until an inserted toothpick comes out clean. Let the muffins rest in the pan for 3 minutes before removing to a wire cooling rack.
- Once the muffins are cool melt 2 oz. of baker's chocolate in the microwave or on the stovetop. Spoon the melted chocolate into a Ziplock bag and cut a small hole in one corner of the bag. Drizzle chocolate on top of each muffin and sprinkle with coarse sugar.
- Store in an airtight container. These muffins also freeze well.