Easy Gingerbread Chocolate Chip Muffins

These Easy Gingerbread Chocolate Chip Muffins are so easy to bake! They're fluffy muffins with gingerbread spice in every bite. Mini chocolate chips are studded throughout, adding the perfect pockets of sweetness and pairing so well with the gingerbread!

These Gingerbread Muffins are a delicious bake for the season. They're soft and moist muffins with the classic gingerbread flavours.

The combination of molasses, warm gingerbread, and gooey chocolate is simply incredible. They come together in one bowl with no rest time required.

The key to tall and bakery-style muffins is filling the batter all the way and adding a few extra chocolate chips on top too. That will give you that bakery-style dome!

These muffins are perfect for a family holiday bake, breakfast, or a simple cozy weekend treat! Let's get to baking!

Step by step instructions

Here is how to make and bake these Gingerbread Chocolate Chip Muffins. You will need two 12 muffin tins, muffin liners, 2 large mixing bowls, a spatula, and a whisk.

Step 1 - Prep. Line a muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin.

Step 2 - Mix dry ingredients. In a bowl, add the flour, cocoa powder, baking soda, baking powder, cornstarch, cinnamon, ginger, cloves, nutmeg, and salt. Stir to combine and set aside.

Step 3 - Whisk wet ingredients. In a large bowl, whisk the oil and sugar. Then add in eggs and vanilla and continue whisking. Then whisk in the milk and jam. Whisk for 2-3 minutes until well combined.

Step 4 - Combine. Add the dry and wet ingredients together gently with a spatula just until a soft muffin batter forms. Do not over-mix!

Step 5 - Add in chocolate. Mix the chocolate chips in a few times to evenly distribute them. Make sure to not over-mix!

Step 6 - Scoop and bake. Divide the batter evenly between the liners and sprinkle extra chocolate chips on top.

Bake the muffins for 22-28 minutes or until a toothpick inserted comes out clean. Allow to cool and enjoy!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
• Use a gram scale. This will give you the most accurate measurements!
• Use mini chocolate chips. I find these add the perfect pockets of chocolate without being to chocolate-y!
  

FAQ

How do I store these muffins?

These gingerbread muffins are best served fresh within the first 3 days! Keep them at room temperature in an airtight container for up to 5 days, or in the fridge for up to 1 week.

Do I have to add jam?

Yes. Adding jam to gingerbread muffins is a game changer. It adds moisture, sweetness, helps boosts the flavour, and overall enhances the gingerbread spice! I recommend using a raspberry jam, but any kind works!

Why are my muffins dense?

If your muffins are dense and not fluffy, that means you over-mixed the batter or added to much molasses. Make sure to always measure with a gram scale, and only mix just until the flour streaks disappear.

What spices pair do you recommend to use?

Cinnamon, nutmeg, ginger, and cloves! All of these are equally important in my opinion. I always prefer to use all of these instead of just allspice, but if you want to just use allspice, use 1 1/2 tsps.

PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!