Chocolate Ginger Spice Muffins Recipe

Chocolate Ginger Spice Muffins Recipe

10 min
25 min


2 1/2 cupsall-purpose flour (625 mL)
1/4 cupHERSHEY'S Cocoa (50 mL)
1/2 tspsalt (2 mL)
2 tspbaking powder (10 mL)
1/2 tspbaking soda (2 mL)
3/4 cuphot water (175 mL)
1 cupmolasses (250 mL)
1/2 cuppacked brown sugar (125 mL)
1 tspground ginger (5 mL)
1 tspground cinnamon (5 mL)
1/2 tspground nutmeg (2 mL)
1/2 tspground cloves (2 mL)
1/4 cupunsweetened applesauce (50 mL)
1/4 cupcanola oil (50 mL)
2 large eggs, slightly beaten (2)
1 1/2 cupsCHIPITS Semi-Sweet Chocolate Chips (375 mL)


    1. Heat oven to 350°F (180°C). Line 30 muffin cups (2-1/2 inches /6 cm in diameter) with paper bake cups.

    2. 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, applesauce, canola oil and eggs in large bowl. Add dry ingredients, stirring just until moistened. Stir in chocolate chips. Fill muffin cups about 1/2 full with batter.

    3. Bake 20 to 25 minutes or until wooden pick inserted in centre comes out clean. Cool in pan 10 minutes; remove to wire rack. Cool completely.

    Makes 30 muffins.
CHIPITS Chewy Milk Chocolate Cookies made with CHIPITS Milk Chocolate Chips

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