Cocoa Ginger Spice Muffins
Warm up your kitchen with the irresistible aroma of these Cocoa Ginger Spice Muffins—perfect for cozy mornings or a midday treat. This recipe blends the rich depth of unsweetened cocoa powder with the warming spices of ginger, cinnamon, and nutmeg, creating a harmonious balance of flavors. A touch of molasses lends a subtle sweetness and moisture, while chopped crystallized ginger adds delightful bursts of texture and spice in every bite. Easy to make in just 35 minutes, these muffins are a delightful fusion of chocolatey indulgence and aromatic spice, making them a standout addition to your baking repertoire. Serve them fresh from the oven or enjoy at room temperature with your favorite hot beverage. Perfect for brunch spreads, holiday gatherings, or a simple snack, these spiced chocolate muffins are sure to impress!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoons Ground ginger
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.25 cups Molasses
- 0.5 cups Vegetable oil
- 2 Eggs
- 0.5 cups Whole milk
- 1 teaspoons Vanilla extract
- 0.25 cups Chopped crystallized ginger
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, ground ginger, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a separate medium mixing bowl, whisk together the granulated sugar, molasses, vegetable oil, eggs, milk, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula until just combined. Be careful not to overmix.
Fold in the chopped crystallized ginger, ensuring it is evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.0 g | 176% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 1908 mg | 83% | |
| Total Carbohydrate | 481.0 g | 175% | |
| Dietary Fiber | 50.3 g | 180% | |
| Total Sugars | 264.9 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 576 mg | 44% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 3532 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
