Chocolate Ginger Muffins Recipes

GINGER MUFFINS

Ginger Muffins image

For fun, I give my friends this recipe along with a do-it-yourself muffin kit. It includes oven-ready batter in a decorative jar and a few finished muffins to nibble as a sample.

Provided by Taste of Home

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 11

Ingredients

1/2 cup shortening
1 cup sugar
2 eggs
1 cup molasses
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk

Steps:

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and molasses; mix well. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beating just until blended. Fill greased muffin cups half full. , Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

Nutrition Facts :

CHOCOLATE GINGER SPICE MUFFINS

Chocolate Ginger Spice Muffins image

This is an exotic treat for me. My uncles who are diabetic also enjoy these and their doctor never complains. I simply love makin them for christmas. It's a standard hershey's recipe. So i usually use hershey's special dark cocoa....

Provided by Bhavna

Categories Dessert

Time 45m

Yield 30 muffins, 15 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/4 cup Hersheys cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup water
1 cup molasses
1/2 cup brown sugar (or artificial sweetener)
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 cup unsweetened applesauce
1/4 cup canola oil
2 eggs
25 pieces extra dark chocolate

Steps:

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 set aside.
Stir together hot water, brown sugar, ginger, cinnamon, nutmeg, cloves, apple sauce, canola oil and eggs in a large bowl. Add dry ingredients, stirring until just moistened. Stir in chocolate pieces. Fill muffin cups about 1/2-full with this batter.
Bake 20 to 25 mins or until wooden tooth pick inserted in the center comes out clean.
Cool in pan for 10 mins, remove to wire rack and cool completely.

Nutrition Facts : Calories 216.2, Fat 4.8, SaturatedFat 0.5, Cholesterol 28.2, Sodium 189.6, Carbohydrate 41, Fiber 1.8, Sugar 19.7, Protein 3.5

TRIPLE-GINGER MUFFINS

Triple-Ginger Muffins image

A baked good for the true ginger fanatic, these muffins pack some serious spice thanks to the addition of grated fresh ginger, ground ginger and minced crystallized ginger. Molasses, a key ingredient in traditional gingerbread, gives the muffins a beautiful golden hue and helps keep them moist for days - if they last that long. (Any variety of molasses will work here, but there may be some color variation depending on the brand used.) For larger, bakery-style muffins, use a jumbo muffin pan and bake the muffins for a few extra minutes.

Provided by Lidey Heuck

Categories breakfast, brunch, pastries

Time 35m

Yield 12 muffins

Number Of Ingredients 11

Ingredients

1 cup/201 grams granulated sugar
1/2 cup/113 grams unsalted butter, melted and slightly cooled
2 large eggs, at room temperature
3/4 cup whole milk
1/4 cup molasses
1 tablespoon finely grated fresh ginger (from a 2-inch piece)
2 cups/256 grams all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon kosher salt (Diamond Crystal)
3/4 cup/108 grams, plus 3 tablespoons/27 grams minced crystallized ginger

Steps:

Heat the oven to 375 degrees and line a standard muffin tin with paper liners.
In a large mixing bowl, combine the sugar, butter, eggs, milk, molasses and grated ginger, and whisk until smooth.
In a medium bowl, whisk together the flour, baking powder, ground ginger and salt. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix! The batter will be slightly lumpy.) Stir in 3/4 cup crystallized ginger, reserving the remaining 3 tablespoons for the topping.
Using an ice cream scoop or a large spoon, divide the batter between the 12 muffin cups. Sprinkle the reserved crystallized ginger onto the tops of the muffins, and bake for 20 to 25 minutes, or until a toothpick comes out clean and the muffins spring back when lightly pressed. Cool for 10 minutes in the pan, then carefully transfer muffins to a cooling rack and cool completely.

CHOCOLATE-GINGER MUFFINS

Chocolate-Ginger Muffins image

Yield 11-12 Muffins

Number Of Ingredients 19

Ingredients

DRY INGREDIENTS
1 1/4 cups unbleached flour
1/2 cup whole wheat flour
1/2 cup whole wheat pastry flour
1/2 cup brown rice flour
1/2 cup light brown sugar
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
WET INGREDIENTS
1 cup buttermilk
3/4 cup water
1/4 cup honey
1/4 cup canola oil
1 large egg
1 1/2 teaspoons vanilla extract
GOODIES
1/4 cup coarsely chopped crystallized ginger

Steps:

1. Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. Add the goodies and toss to coat 3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir. 4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 5. Bake for 15 to 20 minutes. 6. Cool the muffins at least 10 minutes before removing from the tin.

Nutrition Facts : Nutritional Facts Serves

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