Combine gingerbread spice with fudgy brownie muffins and you've got these incredibly rich Gingerbread Brownie Muffins. They are super ooey gooey, and full of hints of sweet orange and warm gingerbread spice. These brownies are perfect for the holiday season!
After making my Brownie Muffins, I realized how life-changing baking brownies in a muffin tin really is. It ensures each brownie is perfectly round, gooey, and rich. They are a great bake for school events and bake sales.
The batter is super thick and chocolate-y, resulting in the brownies having an incredibly crackly top and very fudgy middles.
The chocolate brings out all the warm and comforting gingerbread spice flavors. It's the best of both worlds this Christmas season!
Step by step instructions
Here is how to make and bake these Gingerbread Brownie Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.
Step 1 - Mix dry ingredients. In a medium-sized bowl, add in the dry ingredients; flour, cocoa, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt. Stir to combine and set aside.
Step 2 - Melt butter and chocolate. Add the butter and chocolate chips into a microwave-safe bowl and melt at 15 second intervals until homogenous and smooth. Transfer the mixture into a large mixing bowl.
Step 3 - Add in sugars. Add the white and brown sugar in, and whisk it all together until well combined (1-2 minutes). The mixture will be thick.
Step 4 - Add in molasses and oil. Whisk in the molasses and oil until smooth and well combined.
Step 5 - Add eggs, vanilla, and orange zest. Whisk in the eggs, vanilla, and orange zest until smooth. Mix for 2-3 minutes or until air bubbles form. The air incorporated into the batter helps create that crackly brownie top.
Step 6 - Combine together. Add the dry ingredients into the wet. With a spatula, gently combine until a thick brownie batter forms. Don't over-mix!
Step 7 - Add chocolate. Mix the chocolate chips in a few times.
Step 8 - Scoop into liners. Divide the batter evenly between the muffin liners. Using a cookie scooper helps minimize the mess for this step.
Step 9 - Bake. The brownie muffins will bake for 25-35 minutes. For more gooey insides, bake for 25-30 minutes. For chewier middles, bake for 30-35 minutes. I baked mine for 27 minutes, and a toothpick inserted came out with a few damp crumbs.
FAQ
How do I store these brownie muffins?
These gingerbread brownie muffins are best served fresh or next day. When not eating, in an airtight container. They stay good like this for up to 5 days, and in the refrigerator for up to 1 week.
Do I have to add chocolate chips into the batter?
No. You only need the chocolate chips to melt with the butter. You don't have to add any additional chocolate chips in later on if you don't want to.
Do I have to add the orange zest?
No, but I recommend you do if you can. The pairing of chocolate and orange is such a holiday classic, and it really enhances the overall flavors of the brownie muffins.
Do I have to use muffin liners?
I recommend it. It makes for an easier removal of the cups.
Why are my brownie muffins so dry?
The most common reason they come out dry is due to over-baking. It only takes a few minutes for them to turn from super fudgy to dry. The brownies are ready when the outside looks done and the inside is still very soft. They are ready when a toothpick inserted in the middle comes out with damp with moist crumbs.
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Gingerbread Brownie Muffins
Ingredients
- 1 1/3 cups semi-sweet chocolate chips
- 3/4 cups unsalted butter
- 4 tbsp oil
- 3 large eggs room temperature
- 1 tbsp vanilla
- 2/3 cups dark brown sugar
- 1/2 cup white sugar
- 4 tbsp molasses
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 2 tsps ginger
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/8 tsp nutmeg
- 1 tbsp orange zest optional
- 3/4 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉/176℃ and line a muffin tin with liners. Zest the orange and then set aside.1 tbsp orange zest
- In a bowl, add the dry ingredients; flour, cocoa, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Stir to combine and set aside.1 1/2 cups all-purpose flour, 1/4 cup cocoa powder, 1/2 tsp baking soda, 3/4 tsp baking powder, 1/4 tsp salt, 2 tsps ginger, 1 tsp cinnamon, 1/2 tsp cloves, 1/8 tsp nutmeg
- Using a microwave at 15 second intervals or a double boiler method, melt the butter and chocolate together until smooth.1 1/3 cups semi-sweet chocolate chips, 3/4 cups unsalted butter
- Remove from the heat and add in the brown sugar and white sugar. Mix until well combined.2/3 cups dark brown sugar, 1/2 cup white sugar
- Add in the molasses and oil. Continue whisking until smooth.4 tbsp oil, 4 tbsp molasses
- Add in the orange zest, eggs, and vanilla. Whisk for 2-3 minutes or until air bubbles form. This step is crucial as the air introduced into the batter here helps create crackly brownie tops.3 large eggs, 1 tbsp vanilla, 1 tbsp orange zest
- Mix in the dry ingredients just until the flour streaks disappear and a thick, fudgy brownie batter forms. Then mix in the chocolate chips a few times.3/4 cups semi-sweet chocolate chips
- Scoop the batter evenly between the muffin liners. They will be almost full. Sprinkle a couple extra chocolate chips on top.
- Bake for 25-35 minutes. If you want fudgier middles, bake for 25-30 minutes. For chewier cups, bake for 30-35 minutes.
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