Gingerbread and Dark Chocolate Muffin

With Christmas fast approaching what better way to celebrate than indulging in rich moist dreamy gingerbread pumpkins with mini dark chocolate chips. The gingerbread flavor and texture of the muffins is reminiscent of the chewy gingerbread cookies you most probably had growing up while the mini chocolate chips brings  adds a nice touch of rich dark sweetness.

You know, I am lucky there is even a picture to show you because I made these one morning thinking it would be a fun breakfast treat to get into the Christmas spirit but obviously I picked the wrong morning because my 12 month old (yes hard to believe he is already 1 yr old) was having a stomach growling- you have never feed me in my life and I am starving kind of moment and my 3 rd old was having a but I want to make gingerbread men not muffins tantrum, so I was on the verge of going completely insane and it was all I could do to take 4 pictures. Yes, 4. Not 10 and I chose 4 but simply 4 pictures is all I could get. Turns out, the muffins don’t really even need a picture to convey how magical they are. The name alone suggest yummy shear goodness. Go ahead, say the name for yourself and you’ll see what I mean!

The key to my muffins is two-fold. One-the dark chocolate chips is the perfect addition to turn the ordinary gingerbread recipe truly incredible and the hint of pure cane syrup alongside the molasses adds the most excellent rich flavor that you normally don’t find in other gingerbread’s. The reason behind the pure cane syrup addition- Simple- I didn’t have enough molasses and as I always say some of the best recipes are results of mistakes or substitutions! :)

Gingerbread Muffin with Dark Chocolate Chips
  • 2½ cups flour
  • 1½ tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp salt
  • ¼ tsp nutmeg
  • 1 egg
  • 1 cup brown sugar
  • 10 ounces of dark mini chocolate chips
  • 1 cup molasses
  • ½ cup pure cane syrup
  • 1 cup buttermilk
  • ½ cup plus 2 TBSP melted butter
  1. Mix sugar, flour, baking soda, spices, and salt to a bowl. Combine well. In a separate bowl add egg, molasses, cane syrup, buttermilk, and butter. Stir to combine. Pour wet ingredients into dry, stirring to combine again- add in the chocolate chips. Preheat oven to 350 and line muffin tin with cupcake liners or grease a muffin tin with butter. Pour batter into muffin tins ⅔ the way full. Bake for 15-20 minutes


  1. says

    I love gingerbread any time of year, but it’s particularly satisfying this time of year. The dark chocolate is a wonderful addition and slightly warmed would be incredible. I’d love a tall latté to go with mine, thank you.
    Eva Taylor recently posted..Dinner Party Menu: IndiaMy Profile

    • kbelleicious says

      No gingerbread men this year! We have had our fair share of the gingerbread flavor so far so I think gonna save that tradition for next year! Hope your doing well!

  2. says

    These muffins look great Jessica! I tried to whip up a batch of these molasses and pumpkin ginger muffins yesterday and they were good, but needed something more. Basically, they are fine for my kids to chomp down on, but not blog worthy! Oh well!

    Your’s on the other hand, look divine and I love the little fancy sleeves you put them in. They look like they belong in a fancy bakery.

    I find that I often can’t get a picture in, especially when I’m trying to take a picture of something that were eating for dinner. If I’m posting a dessert recipe, I try and make it while the kids are at school, so I can take my time, but sometimes we just can’t do that!

    Have a great day girl and take your time on the cookies. Lord knows I’m not going to be able to get a batch out before Christmas!
    jackie @ marin mama cooks recently posted..Italian wedding soupMy Profile

  3. says

    I love cane syrup, and actually prefer cooking with it in many recipes–it lends a rich caramel note that is not as overpowering as molasses can sometimes be.

    your pictures are great–brava for getting such good shots while caring for your kids.
    nancy at good food matters recently posted..Cookies and PatienceMy Profile

    • kbelleicious says

      I totally agree on the cane syrup. It is less overpowering and easier to add to certain baked goods without taking away the true flavor. I always appreciate and love to hear your comments and thoughts on my recipes! Hope you are having a wonderful christmas

    • kbelleicious says

      Ha- you noticed my wrappers! They are used for panetones but I couldn’t help myself using them with the muffins. I thought they looked the part with the gingerbread and chocolate.

  4. says

    Oh yes, I’m familiar with those kind of meltdowns as well. I’m sure a bite of one of these helped to calm things down a bit. :) I’m sure they would have put smiles on my kids’ faces. I can just imagine how delicious your kitchen smelled!
    Kristy recently posted..Fostering Another ContenderMy Profile

    • kbelleicious says

      Yes the meltdowns these days are super fun but I have learned not to bake breakfast too close to breakfast time! Lol!

    • kbelleicious says

      Did u have them? Did u like it? Curious to hear how they turned out! We just love them and already made about 2 more batches since then

    • kbelleicious says

      I kinda with you! I used to only use fresh ginger but the powder fork comes in handy and does such a wonderful job in baked goods I find.