When chocolate and spice combine, great things happen – like these Chocolate Spiced Muffins! Cinnamon, ginger, cloves and nutmeg bring out new aspects of the deliciousness of HERSHEY’S Chooclate. They’re perfect for a gift basket or make-ahead breakfast.
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.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
Nutrition information does not include optional ingredients.