Chocolate Chip Gingerbread Muffins
Prep time
Cook time
Total time
I'm always a sucker for any spice-loaded dessert, and these muffins are no exception. They're loaded with alllll the gingerbread flavors we all know and love, and are an easy variation on a classic holiday treat.
Serves: 12 muffins
  • 2½ cups all-purpose flour
  • 1½ tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground cloves
  • ½ tsp salt
  • ¼ tsp ground nutmeg
  • ½ cup molasses
  • ½ cup vegetable oil
  • ¼ cup applesauce
  • ½ cup light brown sugar
  • 1 egg
  • ½ cup milk
  • 1 cup chocolate chips (I used a mix of mini + regular sized ones)
  1. Preheat oven to 400 degrees F. Line a muffin tin with liners; set aside for later.
  2. In a large bowl, whisk together flour, baking soda, all the spices (cinnamon, nutmeg, ginger, and cloves), and salt.
  3. In another bowl, add molasses and oil and mix until completely incorporated. Then, mix in the applesauce, brown sugar, egg, and milk.
  4. Pour the wet ingredients into the dry, along with the chocolate chips, mixing until just combined - Do not overmix! Divide the batter among prepared muffin pan (I used an ice cream scoop to ensure uniformity). Sprinkle some extra chocolate chips on top, if desired.
  5. Place in 400 degree oven and bake for 10 minutes. Then, reduce oven temperature to 350 degrees and bake for an additional 10 minutes, until a toothpick inserted comes out with a few moist crumbs. Let cool for a couple minutes, then transfer to a wire rack to cool completely.
  6. Dust with powdered sugar or drizzle over chocolate sauce, if desired. I love eating these in the morning with a warm cup of coffee. Enjoy!
Recipe by My Southern Sweet Tooth at