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! 🙂
- 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
- 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
I’m convinced–even without the delicious-looking photos!!
Best,
Bonnie
Mmm, I love muffins for breakfast and these look so good. Anything with chocolate… 🙂
Gingerbread and dark chocolate. What a great combo! Thanks for sharing.
Perfection Belle, absolute perfection.
🙂 Mandy xo
These muffins look fantastic! I love muffins for the breakfast with a pot of freshly brewed tea!
The ginger and dark chocolate combo is one of my favorites! I just know I’d adore it in these muffins.
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.
Tall latte would be perfect with these. Sorry late in replying! Hope your doing well!
These look delicious, and kudos for using dark chocolate!
So delicious!
Your muffins looks delightful! Great with a cup of warm spiced tea! 🙂
even with just one photo, this already looks wonderful! I never heard of cane syrup but i’m sure it’s something nice. I wish my mistakes could be as good as yours! haha! so will you be making any gingerbread men for your 3 year old?
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!
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!
xoxo,
Jackie
You always come up with nice recipe. I’ll have to try this one!
Thanks Helene!
Just what I was thinking of baking 🙂 The holiday season is everywhere! Wish you a awsm holiday season 🙂
these look wonderful! i need to make them soon! hope you are doing well pretty girl!
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.
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
Gingerbread and chocolate chips sounds wonderful together and I like those pretty paper liners.
Gingerbread and chocolate sounds amazing!
your muffins look like little panettone with those cute paper liners
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.
These must be delicious. I have become addicted to dark chocolate and the flavor of chocolate and gingerbread sounds incredible.
Have a lovely weekend.
Sam
Sounds like the gingerbread muffins saved the day with the boys’ tummies! Adding chocolate to these must have been wonderful! I hope you’re having a wonderful Christmas season!!!!
Hugs,
Roz
Oh I am Roz and I hope you are as well! Much love
I could really use one of these with my coffee right now Jessica. Can you FedEx one to me ASAP. 😉
Oh Jed! If I could fedex you a platter right now I would!
These sound amazing
Gingerbread and chocolate sounds like a terrific combination.
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!
Yes the meltdowns these days are super fun but I have learned not to bake breakfast too close to breakfast time! Lol!
I certainly want this for my breakfast.
Oh it’s perfect for breakfast and any time of the day
I am off to see if I have the ingredients to make these now!!
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
Gingerbread Muffins…..nothing has ever sounded so good.
umm. yeah huh! Try your cranberry couscous- now that sounds good:)
I use fresh ginger a lot but never opened the ginger powder that came with the spice rack! Now I know how we can make use of that. It’s completely unopened for at least 2 years. Hope they are okay… we’ll find out soon. 😉 Your muffins look so good and I love the gingerbread matching with dark chocolate. Nice!
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.
I keep saving all of these delicious recipes! dark chocolate and gingerbread are two of my favourite things so this combo is AMAZING!