Start your day with a hot cup of coffee and a handful of these easy and festive Chocolate Gingerbread Mini Muffins to get your day started in the holiday spirit!
I am so so so so here for these Chocolate Gingerbread Mini Muffins. We had planned on gifting them to someone as an early Christmas thank you present, but sadly (for them) they never made it.
I won’t say who it was because I’d be pretty sad if someone else ate muffins meant for me.
When it comes to the holiday season, I personally like to bring that festive spirit throughout the whole day. Be that a white chocolate peppermint mocha in lieu of my regular coffee or an easy spiced mini muffin with hints of chocolate for breakfast.
Don’t tell me these aren’t breakfast food, I simply won’t entertain that idea.
Ginger and chocolate are some of my absolute favorite flavor combinations. These Chocolate Ginger Crinkle Cookies are my FAVORITE holiday cookie and these muffins are just the fluffy version of those.
I even think that they could pass for your cookie exchange, tbh. If not, they definitely need to be a part of your Christmas brunch menu!
Ingredients
unsalted butter
dark molasses — In between light and blackstrap molasses, lies dark molasses. You’re welcome to use whatever molasses you like, but be aware that blackstrap has a more bitter flavor.
all-purpose flour — Feel free to use a GF all-purpose blend!
baking soda
salt
ground cinnamon
ground ginger
ground cloves
brown sugar — light or dark will work!
egg
sour cream — You can use whole-fat yogurt instead.
whole milk — Nut milk or lower fat milk will also work, they just won’t be as rich.
mini chocolate chips — You can omit if you want a standard gingerbread muffin. But note that these aren’t the sweetest so you may want to add a touch more brown sugar if you decide to do that.
powdered sugar — Optional for dusting on the tops
How to Make
- Preheat oven to 350°F. Grease a mini muffin pan with butter or nonstick spray or line with mini cupcake liners. Set aside.
- In a small saucepan over medium heat, melt the butter and molasses together. Stir until thoroughly mixed together and melted. Set aside to cool as you mix the dry ingredients together.
- Whisk the flour, baking soda, salt, cinnamon, ginger, and cloves together.
- Into the molasses/butter mixture, whisk the brown sugar, egg, sour cream, and milk until all wet ingredients are combined. Pour wet ingredients into dry ingredients and mix until just combined. Do not over-mix. Fold in mini chocolate chips.
- Divide batter among prepared muffin pan, filling all the way to the top. Bake for 11-12 minutes until the centers are set. You can use a toothpick inserted in the center to test but keep in mind the melted chocolate chips could throw you off. Allow the muffins to cool for 5-10 minutes in the pan before removing the muffins to a cooling rack to cool completely. Dust with powdered sugar once cooled, if desired.
How to Store
Cover leftover muffins and store them in an airtight container at room temperature for 2 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
Hot Tip
If you’re planning on gifting these (highly recommend) make sure you have mini muffin liners as they transport a bit easier that way. If you’d prefer to make regular-sized muffins, bake for 20-25 minutes instead.
These babies will be dense, moist, and perfectly sweet.
More Muffin recipes you’ll love!
Banana Peanut Butter Oat muffins
Wheat Banana Chocolate Chip Mini Muffins
Whole Wheat Chocolate Cherry Muffins
I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!
Chocolate Gingerbread Mini Muffins
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup dark molasses
- 2 and 2/3 cups all-purpose flour
- 1 and 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/4 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/2 cup packed light or dark brown sugar
- 1 large egg, at room temperature
- 1/2 cup sour cream, at room temperature
- 1/2 cup whole milk, at room temperature
- 1 cup mini chocolate chips
- powdered sugar for sprinkling the tops, optional
Instructions
- Preheat oven to 350°F. Grease a mini muffin pan with butter or nonstick spray or line with mini cupcake liners. Set aside.
- In a small saucepan over medium heat, melt the butter and molasses together. Stir until thoroughly mixed together and melted. Set aside to cool as you mix the dry ingredients together.
- Whisk the flour, baking soda, salt, cinnamon, ginger, and cloves together.
- Into the molasses/butter mixture, whisk the brown sugar, egg, sour cream, and milk until all wet ingredients are combined. Pour wet ingredients into dry ingredients and mix until just combined. Do not over-mix. Fold in mini chocolate chips.
- Divide batter among prepared muffin pan, filling all the way to the top. Bake for 11-12 minutes until the centers are set. You can use a toothpick inserted in the center to test but keep in mind the melted chocolate chips could throw you off. Allow the muffins to cool for 5-10 minutes in the pan before removing muffins to a cooling rack to cool completely. Dust with powdered sugar once cooled, if desired.
Notes
See the blog post above.
