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Ingredients
| all-purpose flour (unsifted): 2 1/2 cups |
| unsweetened cocoa powder (sifted): 1/4 cup |
| salt: 1/2 tsp |
| baking powder: 2 tsp |
| baking soda: 1/2 tsp |
| water: 3/4 cup (hot) |
| molasses: 1 cup |
| light brown sugar (packed): 1/2 cup (packed) |
| ground ginger: 1 tsp |
| ground cinnamon: 1 tsp |
| ground nutmeg: 1/2 tsp |
| ground cloves: 1/2 tsp |
| salted butter: 1/2 cup (melted) |
| eggs: 2 (slightly beaten) |
| semisweet chocolate chips (chips): 1 1/2 cups |
Cocoa Ginger Spice Muffins
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
24 serving(s)
Tags
- Heat oven to 350°F; line muffin cups (2-1/2 inches in diameter) with paper bake cups.
- Combine flour, cocoa, salt, baking powder and baking soda in medium bowl; set aside. Stir together hot water, molasses, brown sugar, ginger, cinnamon, nutmeg, cloves, melted butter and eggs in large bowl. Add dry ingredients, stirring just until moistened. Stir in chocolate chips. Fill muffin cups about 2/3 full with batter.
- Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove to wire rack. Cool completely.