Chocolate Ginger Muffin

Chocolate Ginger Muffin

1 review, 5 star(s). 100% would make again

Ready in 35 minutes

It's a holiday tradition to bake cookies, and ginger is a huge ingredient. What if you try the cookie ingredients in a muffin? This Chocolate Ginger muffin is layered with flavors as they slowly unfold with candied ginger at the front, but it's also fluffy and fun. We always have extra Hershey's chocolate kisses since Halloween days, so this recipe finds good use for them. Serves 12 muffins.


1/2 cup cranberry juice
1/2 cup orange juice
1/2 cup crystallized (sweet) ginger; about 2 ounces, thinly sliced
1/4 cup chocolate Hershey's milk chocolate kisses or choc
1/4 cup cocoa powder
1 stick butter; (or 4-oz)
2 Eggs
2 cups Flour
1.5 cup powdered sugar
1 tsp baking powder
1 tsp baking soda
1 pinch of Salt
1 tsp Vanilla extract

Original recipe makes 12



1. Melt the butter with the chocolate kisses or chips in the microwave. Place in the fridge for 5 minutes to cool off.

2. Line the muffin pan with paper liners or spray with baking spray. Preheat the oven to 400 ° F.

3. Whisk together the flour, baking powder, baking soda, cocoa powder and salt.

4. In a separate bowl, whisk 2 eggs with cranberry and orange juice. Add the buttery chocolate mixture and vanilla extract.

5. Slowly add these to the dry ingredients stirring well.

6. Fold in the small dots of sliced crystallized ginger. Stir well.

7. Place a scoop of this muffin mix into each paper liner. Bake at 400F for 20 minutes.

Verified by stevemur
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Chocolate Ginger Muffin

Calories Per Serving: 440 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
cafeyak 6y ago

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