As my pantry, grocery cart for the last two weeks, and holiday baking list will attest, gingerbread is my absolute favorite holiday flavor. From these Chocolate Ginger Molasses Cookies to these Gingerbread Apple Muffins, I’m a sucker for its warm spiciness and rich molasses notes. Plus, since its sweetness is well balanced, I feel completely justified having it for breakfast, particularly in the form of these healthy chocolate gingerbread muffins. If you are a gingerbread lover like me, then I can’t wait for you to try these fluffy gingerbread muffins! They’re going to be your new holiday favorite (or tied with these festive Cranberry Orange Muffins). With their ultra-moist interiors (like these Coffee Cake Muffins), tops prime for picking with your fingers, and warming spices, these tender cinnamon and ginger muffins are exactly what I need to pull me out of bed (especially since Ben sneakily turns our house thermostat to 66 degrees after I fall asleep). I also took the liberty of adding dark chocolate chunks (like in these Chocolate Muffins). You can leave them out if you like, but once you’ve experienced a gingerbread muffin with pools of melty dark chocolate scattered throughout, it’s quite difficult to eat them any other way.
How to Make Gingerbread Muffins
With warm winter spices, a kiss of chocolate, and robustly flavored molasses that keeps the muffins moist, gingerbread muffins are the perfect partner to your morning cup of coffee (or Crockpot Hot Chocolate).
The Ingredients
Flour. A blend of white whole wheat flour and all purpose flour keeps these gingerbread muffins wholesome enough for breakfast. (White whole wheat flour is also my stealthy healthy trick to these Healthy Blueberry Muffins.)Greek Yogurt. Adds minimal fat, maximum moisture, and a healthy dose of protein.Coconut Oil. For additional moisture and healthy fat. (I also use this healthy fat in these Coconut Flour Muffins.)Coconut Sugar. An alternative sweetener made from the nectar of coconut palm tree blossoms, coconut sugar has a light caramel taste similar to brown sugar, and it can work as a direct replacement for white or brown sugar in many recipes.
Molasses. The quintessential base for all-things gingerbread.Spices. A blend of cinnamon, nutmeg, ginger, and cloves brings the gingerbread flavor of these muffins to life.Cocoa Powder. To deepen the impact of the chocolate in every bite of these moist and decadent gingerbread chocolate muffins (and these Healthy Chocolate Muffins).Dark Chocolate. If you haven’t tried combining chocolate and gingerbread before you’re missing out. There are luscious puddles of rich chocolate in every bite of these gingerbread muffins. Sparkling Sugar. Also called Turbinado sugar, gives these muffins that perfect bakery-style top that will be the envy of your breakfast spread.
The Directions
Storage Tips
To Store. Place the gingerbread muffins in a paper towel-lined storage container and store at room temperature for up to 4 days. Don’t miss my How to Store Muffins for more tips.To Freeze. Wrap muffins individually in plastic wrap and place them in an airtight freezer-safe storage container for up to 2 months.
Recommended Tools to Make Gingerbread Muffins
Muffin Pans. I used two of these 6-muffin pans, and I love this standard 12-muffin panIce Cream Scoop. For perfectly portioned, evenly baked muffins with the fluffiest tops.
My favorite holiday flavor, in healthy breakfast muffin form! I know they’ll bring warmth to your mornings too.
