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Chocolate Ginger Spice Muffins

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories140
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium105 mg4% DV
Total Carbohydrates24 g8% DV
Dietary Fiber1.0 g4% DV
Sugars15 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  Amount Per Serving % DV *
Calories140
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium105 mg4% DV
Total Carbohydrates24 g8% DV
Dietary Fiber1.0 g4% DV
Sugars15 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  • 1/4 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 1/4 cup HERSHEY'S Cocoa
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup water hot
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 2 eggs large , slightly beaten
  • 25 pieces HERSHEY'S EXTRA DARK Dark Chocolate Tasting Squares , chopped
  • 1 cup molasses
  • 1/2 cup brown sugar packed
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Directions

  • 1. Heat oven to 350°F. Line 30 muffin cups (2-1/2 inches 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 pieces. Fill muffin cups about 1/2 full with batter.
  • 3. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove to wire rack. Cool completely.
  • Makes 30 muffins.

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