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–+ servings

Gingerbread Brownie Muffins

Ania
Rich and fudgy Gingerbread Brownie Muffins combine classic gingerbread spice with decadent chocolate brownies, creating ultra-gooey brownie muffins bursting with warm ginger, cinnamon, and a touch of sweet orange zest. Perfect for Christmas baking, these holiday Gingerbread Brownie Muffins deliver cozy seasonal flavor in every bite!
5 from 1 vote

Ingredients
 
 

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.