Chocolate gingerbread muffins
Warm, spiced, and chocolatey—these easy chocolate gingerbread muffins make the perfect festive treat or cosy snack any time of year.
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Servings: 12
Calories: 303kcal
Ingredients
Muffins
- 2 cup wholemeal flour
- 2 tablespoon cacao
- 2 teaspoon ground ginger
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup brown sugar
- ½ cup coconut oil
- ½ cup golden syrup
- ⅓ cup milk
- 2 free-range eggs
Icing
- 1 cup icing sugar
- 6 teaspoon gingerbread syrup
- Water
Instructions
- Preheat the oven to 175C fan-forced and line a 12-hole muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, cacao, ginger, baking soda and salt.
- 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.
- Make a well in the middle of the dry ingredients and stir in the wet ingredients just until combined.
- Bake for 25 minutes or until a cake tester inserted in the middle comes out clean.
- Transfer to a wire rack to cool.
- 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.
- Drizzle the icing over the cooled muffins.
Nutrition
Calories: 303kcal | Carbohydrates: 49g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 205mg | Potassium: 67mg | Fiber: 1g | Sugar: 32g | Vitamin A: 51IU | Vitamin C: 0.003mg | Calcium: 28mg | Iron: 1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
