Nothing says Christmas like the delightful aroma of gingerbread baking. Nothing. These muffins combine gingerbread batter with melted semi-sweet chocolate for an even richer muffin.
These past couple of days have been hectic but I can happily report that I am back in the States for the holidays and both of my girls are with me. I flew into New York, just as the storm hit and managed to get one of the last flights out to Boston on Saturday. Then yesterday, my younger daughter and I drove back to New York to pick up my elder daughter and all of her worldly possessions. I am thrilled to say that she has accepted a job offer in Boston and will be moving there in the new year. 1. Her dream job and 2. Only 50 minutes train ride from her sister in Providence. Both things make this mother very happy!
I knew I’d be on the road so I actually baked these muffins before leaving Dubai, but I was definitely channeling snow and cold and winter and Christmas. Make you some! The whole house smells cozy.
1/2 cup or 110g sugar
2 1/4 cups or 280g flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 cup or 150g semi-sweet chocolate chips, divided
1/2 cup or 120g butter
1/2 cup or 120ml molasses or treacle
1/4 cup or 60ml milk
2 large eggs
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by greasing with butter or non-stick spray or lining it with paper muffin cups.
In a large bowl, mix together the flour, baking soda, baking powder, salt, ginger and cinnamon and stir well.
Set aside a generous handful of chocolate chips to use for decoration later. Put your butter and the rest of the chocolate chips into a microwaveable bowl and zap for 15 seconds at a time, stirring in between, until the chocolate and butter are completely melted. Allow to cool slightly.
In another bowl, whisk together the milk, eggs and molasses.
Pour your melted chocolate/butter into the milk/egg mixture and stir well.
Pour your wet ingredients into the dry ingredients and fold them together until just mixed.
Divide the batter evenly among the muffin cups. Top each with some of the reserved chocolate chips.
Bake in your preheated oven about 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pan for a few minutes and then remove the muffins to a rack to cool completely.