Gingerbread Muffins with White Chocolate Chips

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These muffins are a tasty treat to add to your holiday repertoire! All the goodness of gingerbread without having to cut out little men and decorate them. Enjoy!

Gingerbread Muffins with White Chocolate Chips

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 12 muffins

These tasty muffins feel like Christmas, a cross between gingerbread and molasses cookies with a sprinkling of white chocolate chips.

Adapted from Simple Girl.


  • 2 c. white whole wheat flour (or all-purpose)
  • 2 T cocoa powder
  • 2 tsp. ground ginger
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. sugar
  • 1/2 c. cooking oil (coconut, olive blend) or melted butter
  • 1/2 c. molasses
  • 1/3 c. milk
  • 2 eggs
  • 1/2 c. white chocolate chips


Preheat oven to 350.

In a large bowl, whisk together flour, cocoa powder, ginger, baking soda, and salt. In a medium bowl, whisk together sugar, oil, molasses, milk, and eggs, until uniform (this may take some arm work with the molasses!).

Pour wet ingredients into dry and mix until just incorporated. Fold in white chocolate chips.

Line muffin tins with baking cups or spray with cooking spray. (I actually recommend using muffin papers, because these are pretty moist and may fall apart if you don't.) Divide batter into 12 muffin cups, filling about 2/3 full.

Bake for 25 minutes or until a toothpick comes out clean.

4 thoughts on “Gingerbread Muffins with White Chocolate Chips

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