These chocolate chunk gingerbread muffins are the result of the gingerbread flavour phase I’m going through. It started with these gingerbread chocolate chunk cookies, moved to these muffins and now I’m thinking of a gingerbread flavoured smoothie…
These muffins have that spicy gingerbread flavour and a perfectly moist texture. The flavour comes from a mix of spices as well as treacle molasses which gives it depth. You will find molasses in the syrup/honey aisle and just make sure you don’t get blackstrap molasses which will be too bitter. Half the flour is rye flour, which is not common in sweet baked goods but one I really like adding to cookies, cakes and muffins – depth of flavour ?. If you don’t have, you can just use all purpose. Lastly, make sure not to overbake them as they will be too dry and as much as the word moist is hated, a dry muffin is hated more.
Chocolate Chunk Gingerbread Muffins
- 1 cup oat milk
- 2/3 cup coconut oil melted and cooled
- 1/3 cup molasses
- 3 eggs
- 1 teaspoon vanilla essence
- 1 cup rye flour
- 1 cup all purpose flour
- 1/3 cup light brown sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon Salt
- 1 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground all spice
- 100 grams dark chocolate roughly chopped into chunks
- Preheat the oven to 180C and line a 12 cup muffin tin
- Add all the wet ingredients to a mixing bowl and whisk until combined. Set aside.
- In a separate bowl, add all the dry ingredients (except the chocolate chunks) and whisk until combined.
- Add the wet ingredients into the dry ingredients and mix until just combined. Add in the chocolate chunks and mix until combined.
- Divide the batter between the muffin liners and bake for 15 minutes, or until a toothpick inserted into the centre of the muffin comes out clean.
- Let cool in the muffin tin for 10 minutes before removing and allowing to cool completely on a wire rack.