Confession: I don’t usually like chocolate muffins. I’m not sure why, because I really like chocolate cupcakes. I usually veer more towards savory in my breakfast choices (ahem Christmas Morning Casserole and Crescent Roll Breakfast Bake). I don’t even like Chocolate Chip Pancakes. But this month I was inspired by these Double Ginger Molasses Cookies I made. They were actually double ginger AND double chocolate.
A while ago I made you all these Ginger Rhubarb Muffins and so after making those cookies here recently, the wheels started turning. I landed on an adaptation of my favorite Sweet Potato Muffin Recipe (weird that that’s how I landed on chocolate and ginger, I know).
You’ll notice these double chocolate ginger muffins call for canned pumpkin. You can’t taste the pumpkin at all, but it lends so much tender softness to the crumb of the finished muffins you really won’t believe it!
The ginger lends a slight spice to every bite. The way it pairs with the chocolate makes it feel like a holiday. I’ve served them both warm right out of the oven AND completely cooled. When warm, the melty chocolate chips add an extra layer of richness.
Cooled, you get that satisfying chocolate chip bite. They are completely perfect with coffee, making them 100% appropriate for both breakfast AND dessert.
I actually packed these in lunches for about a week. My kids are major fans. Multipurpose muffins! We are winning all around.
So perhaps I am a chocolate for breakfast convert. At least in the realm of muffins. I’ll still opt for apples over chocolate with my pancakes, though. I have yet to find a recipe that will change my mind about that.
- 1 tablespoon fresh ginger, finely minced
- 1 teaspoon granulated sugar
- 3 large eggs
- 1/3 cup plain greek yogurt, or sour cream
- 3/4 cup vegetable oil
- 1 cup canned pumpkin
- 1 cup light brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened dark cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- Preheat the oven to 350°F and line a standard muffin pan with paper liners.
- In a small bowl combine the minced fresh ginger and granulated sugar, and let it sit until you are done with the muffin batter.
- In a large bowl lightly beat the eggs. Add the sour cream, oil, and canned pumpkin and stir well. Mix in the brown sugar and vanilla. The batter will be frothy and kind of fluffy at this point.
- Add the flour, cocoa, baking powder, ginger, cinnamon, baking soda, and salt.
- Stir until just combined. Then fold in the chocolate chips and sweetened ginger.
- Divide the batter evenly between the 12 prepared muffin cups.
- Bake for 18 - 20 mins. Let them cool slightly before removing from the pan.