Chocolate Spiced Muffins

Name: Chocolate Spiced Muffins Recipe | Hersheyland
Prep time: 15 min
Total time: 75 min
Yield: 24 muffins
Ingredients: 2-1/2 cups all-purpose flour; 1/4 cup HERSHEY'S Cocoa; 2 tsps baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup molasses; 3/4 cup hot water; 1/2 cup butter or margarine (1 stick), melted; 1/2 cup packed light brown sugar; 1 tsp ground cinnamon; 1 tsp ground ginger; 1/2 tsp ground cloves; 1/2 tsp ground nutmeg; 2 eggs, slightly beaten; 1-1/2 cups HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips; (optional) powdered sugar

Skill Level: Beginner

When chocolate and spice combine, absolutely delicious things are bound to happen – like this Chocolate Spiced Muffins recipe! Cinnamon, ginger, cloves and nutmeg bring out new aspects of the goodness of HERSHEY’S Chocolate. This Chocolate Spiced Muffins recipe is perfect for a gift basket or make-ahead breakfast. Breakfast has plenty of possibilities beyond a bowl of cereal! Sweeten your morning routine by making one of these tasty Breads, Muffins & Scones Recipes.

Ingredients & Directions

Yields:: 24 muffins

Prep:: 15 Min.
Bake:: 20 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

2-1/2 cups

all-purpose flour
1/4 cup

HERSHEY'S Cocoa
2 tsps

baking powder
1/2 tsp

baking soda
1/2 tsp

salt
1 cup

molasses
3/4 cup

hot water
1/2 cup

butter or margarine (1 stick), melted
1/2 cup

packed light brown sugar
1 tsp

ground cinnamon
1 tsp

ground ginger
1/2 tsp

ground cloves
1/2 tsp

ground nutmeg
2

eggs, slightly beaten
1-1/2 cups

HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
(optional)

powdered sugar

READY TO MAKE THIS?

You'll Need 

oven

2-1/2 inch muffin cup tin

muffin cups

Bowls

measuring cups

rubber scraper

wire rack

Step-By-Step Directions

Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

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.

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.

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