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Chocolate Ginger Spice Muffins Recipe

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SKILL LEVEL : IntermediatePREP TIME : 10  Minutes

Ingredients

  • 2 1/2 cups all-purpose flour (625 mL)
  • 1/4 cup HERSHEY'S Cocoa (50 mL)
  • 1/2 tsp salt (2 mL)
  • 2 tsp baking powder (10 mL)
  • 1/2 tsp baking soda (2 mL)
  • 3/4 cup hot water (175 mL)
  • 1 cup molasses (250 mL)
  • 1/2 cup packed brown sugar (125 mL)
  • 1 tsp ground ginger (5 mL)
  • 1 tsp ground cinnamon (5 mL)
  • 1/2 tsp ground nutmeg (2 mL)
  • 1/2 tsp ground cloves (2 mL)
  • 1/4 cup unsweetened applesauce (50 mL)
  • 1/4 cup canola oil (50 mL)
  • 2 large eggs, slightly beaten (2)
  • 1 1/2 cups CHIPITS Semi-Sweet Chocolate Chips (375 mL)

Directions

    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.

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