Chocolate gingerbread muffins

Mother’s group has meant so many things to me. Meeting new friends is number one along with the support and encouragement we give each other which is just priceless. We meet once a week at one of our houses and it is one of the highlights of my week. Yet another reason I love Mother’s group is that it’s an excuse for me to bake. Ok really it’s more of a way that I can bake and share the goodies with others so I don’t eat them all myself.

Last week, it was the perfect place to take my chocolate gingerbread muffins made for this month’s Secret Recipe Club post.

Chocolate gingerbread muffins

For June I was assigned to Jessie Weaver, a mum of three in the US who shares my lazy feelings often. I think she has the same attitude to cooking as me – as great a result for as little effort as possible. Sounds pretty good right? It pretty much sums up these delicious muffins. They taste a little like Christmas with their choc-gingerbread flavour.

Chocolate gingerbread muffins

I used raw cacao instead of cocoa (because strangely it doesn’t bother Bubba’s tummy) but other than that followed the recipe which I was intrigued to see used coconut oil instead of butter. Actually I tell a lie. I didn’t have any molasses so it was golden syrup here. It probably didn’t make the muffins quite as rich as they would have been if I’d followed it exactly but they still had that lovely rich, sweet flavour.

Chocolate gingerbread muffins

I had a little bite (ok a whole muffin) when they were fresh from the oven and thought they needed just a little something extra – drizzle. Gingerbread drizzle to be exact. I remembered the gingerbread syrup that JJ from 84th & 3rd had gifted me for Christmas, mixed it up with some icing sugar and water and drizzled it on top. Now they were perfect. Enjoy!

What about you? Do you often change things up at the last minute or think of a little addition to a recipe to make it just to your liking?


Chocolate gingerbread muffins

Chocolate gingerbread muffins

Chocolate gingerbread muffins

Yield: 12
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes



  • 2 cup wholemeal flour
  • 2 tbsp cacao
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup brown sugar
  • 1/2 cup coconut oil
  • 1/2 cup golden syrup
  • 1/3 cup milk
  • 2 free-range eggs



  1. Preheat the oven to 175C fan-forced and line a 12-hole muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, cacao, ginger, baking soda and salt.
  3. In another bowl, whisk together the sugar, oil, golden syrup, milk, and eggs. Make sure all the ingredients are at room temperature or the coconut oil will solidify.
  4. Make a well in the middle of the dry ingredients and stir in the wet ingredients just until combined.
  5. Bake for 25 minutes or until a cake tester inserted in the middle comes out clean.
  6. Transfer to a wire rack to cool.
  7. To make the icing, combine the icing sugar and gingerbread syrup then slowly stir in a little water at a time until the icing is a drizzle consistency.
  8. Drizzle the icing over the cooled muffins.



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