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Chocolate Spiced Muffins

Details

Time
1 hour 15 minutes
Skill Level
Beginner
Yields
24 muffins

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.

Ingredients & Directions

Prep Time
15 minutes
Bake Time
20 minutes
Cool Time
30 minutes

Ingredients

  • 2-1/2 cups

    all-purpose flour

  • 1/4 cup
  • 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 THE RECIPE?

Step-By-Step Directions

Equipment Needed 

oven
oven
2-1/2 inch muffin cup tin
2-1/2 inch muffin cup tin
muffin cups
muffin cups
bowls
Bowls
measuring cups
measuring cups
rubber scraper
rubber scraper
wire rack
wire rack
1

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

2

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.

3

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.

Additional questions?