Chocolate Ginger Muffins Recipes

Steps:

• Heat the oven to 375 degrees and line a standard muffin tin with paper liners.
• In a large mixing bowl, combine the sugar, butter, eggs, milk, molasses and grated ginger, and whisk until smooth.
• In a medium bowl, whisk together the flour, baking powder, ground ginger and salt. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix! The batter will be slightly lumpy.) Stir in 3/4 cup crystallized ginger, reserving the remaining 3 tablespoons for the topping.
• Using an ice cream scoop or a large spoon, divide the batter between the 12 muffin cups. Sprinkle the reserved crystallized ginger onto the tops of the muffins, and bake for 20 to 25 minutes, or until a toothpick comes out clean and the muffins spring back when lightly pressed. Cool for 10 minutes in the pan, then carefully transfer muffins to a cooling rack and cool completely.

Steps:

• Heat oven to 350°F Line muffin cups (2 1/2 inches in diameter) with paper bake cups.
• Combine flour, cocoa, salt, baking powder and set aside.
• Stir together hot water, brown sugar, ginger, cinnamon, nutmeg, cloves, apple sauce, canola oil and eggs in a large bowl. Add dry ingredients, stirring until just moistened. Stir in chocolate pieces. Fill muffin cups about 1/2-full with this batter.
• Bake 20 to 25 mins or until wooden tooth pick inserted in the center comes out clean.
• Cool in pan for 10 mins, remove to wire rack and cool completely.