Chocolate Spiced Muffins

Chocolate Spiced Muffins

SKILL LEVEL
beginner
PREP
15 min
BAKE
20 min

Ingredients

  Amount Per Serving % DV *
Calories210
Calories from Fat80
Total Fat9 g14% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium170 mg7% DV
Total Carbohydrates34 g11% DV
Dietary Fiber1.0 g4% DV
Sugars23 g
Protein3 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  Amount Per Serving % DV *
Calories210
Calories from Fat80
Total Fat9 g14% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium170 mg7% DV
Total Carbohydrates34 g11% DV
Dietary Fiber1.0 g4% DV
Sugars23 g
Protein3 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
2-1/2 cupsall-purpose flour
1/4 cupHERSHEY'S Cocoa
2 teaspoonsbaking powder
1/2 teaspoonbaking soda
1/2 teaspoonsalt
1 cupmolasses
3/4 cuphot water
1/2 cupbutter or margarine (1 stick) , melted
1/2 cuppacked light brown sugar
1 teaspoonground cinnamon
1 teaspoonground ginger
1/2 teaspoonground cloves
1/2 teaspoonground nutmeg
2 eggs , slightly beaten
1-1/2 cupsHERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
Powdered sugar (optional)

Directions

  • 1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
  • 2. Combine flour, cocoa, baking powder, baking soda and salt in medium bowl; set aside. Stir together molasses, hot water, melted butter, brown sugar, cinnamon, ginger, cloves and nutmeg in large bowl. Add eggs, stirring until blended. Stir in dry ingredients, stirring just until moistened. Stir in chocolate chips. Fill each muffin cup about 2/3 full with batter.
  • 3. Bake 20 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool in pan 10 minutes; remove to wire rack. Cool completely or serve while slightly warm. Sprinkle with powdered sugar, if desired. About 2 dozen muffins.

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