Double Chocolate Chip Gingerbread Muffins

Did you have a great Thanksgiving? We did! Visiting family and friends and taking along road trip is what we have been up to lately. By the way my last post had quite a few errors in it and I am sorry. I was trying to post it on the road and my phone would not work just right and then I was without a signal for most of my trip away. I have since updated it!With the busy Christmas season upon us I did not get to post these last week as I planned too! These muffins bring a bit of the Christmas/winter flavors together with a delicious double chocolate muffin you are going to love. Sometimes it is hard to have a recipe that tastes delicious using wheat flour and real sweeteners. They come out dry and dense, but I have been perfecting the chocolate muffin for some time now and they truly are perfect.


Ever since I made double chocolate muffins for my family that is all they will eat! My little ones would much rather have these over apple bran muffins and my favorite blueberry muffins. Who could blame them? These are delicious! I just took my favorite double chocolate muffin recipe and added some gingerbread flavors and it came out perfect! So, if you are not into the gingerbread theme then leave out the spices and it will just be a double chocolate muffin. This recipe is a win win for any chcocolate lover!

These would be perfect to make Christmas morning for your holiday brunch!

Double Chocolate Chip Gingerbread Muffins

Note: You can leave the gingerbread spices out to make them just a double chocolate muffin. Muffins also freeze well. Just thaw overnight or a few hours and heat up if desired.


3/4 cup unsweetened applesauce or 1/2 cup oil and 1/4 applesauce

1/2 cup raw sugar

1/4 cup honey

1 egg

3/4 cup plain Greek yogurt  or sour cream

2 teaspoons vanilla

1/2 cup flour

1/2 cup whole wheat flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 1/2teapoons ground ginger

1 teaspoon cinnamon

1/4teapooon cloves

1/2 cup semisweet chocolate chips ( more for sprinkling on top if desired )

turbinado sugar for sprinkling on top


1.Preheat oven to 425 degrees. Spray a 12 count muffin pan with non-stick spray. Do not use liners!

2. In a large bowl , whisk applesauce, sugar, honey, egg, Greek yogurt, and vanilla together until smooth.

3. Sift the flours, cocoa powder, salt, baking soda, and baking powder together. Add the ginger, cinnamon, and cloves. slowly add the wet ingredients in. Do not over mix just get the flour pockets out. Fold in the chocolate chips.

4. Divide the batter evenly among the muffin cups and fill them all the way to the top. Sprinkle with extra chocolate chips or turbinado sugar.. Bake for 5 minutes and then reduce temperature to 375 and bake an additional 13 minutes.

5. Allow the muffins to cool for 10 minutes before removing from the pan.



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