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Chocolate Chip Ginger Muffins

  • Yield: 12 muffins 1x


  • 2.5 cups all-purpose flour
  • 1 cup plus 2 TBS white sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 6 TBS butter, melted and slightly cooled
  • 1 large egg, beaten
  • 3/4 cup buttermilk
  • 1/2 cup milk
  • 1/2 tsp vanilla extract
  • 1.5 cups chocolate chips, dark or semi-sweet
  • 3/4 cup candied/crystallized ginger, finely chopped


  1. Preheat oven to 375F.
  2. Line a muffin pan with paper liners, or grease and flour.
  3. In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt and ground ginger.
  4. In bowl of stand mixer, combine melted butter, egg, buttermilk, milk and vanilla extract until smooth.
  5. Gradually add dry ingredients and stir just until no streaks of flour remain. Fold candied ginger into mixture.
  6. Divide batter into prepared muffin tin, filling each compartment only halfway.
  7. Sprinkle chocolate chips over the top of the batter.
  8. Fill the compartments to the top with remaining batter, and sprinkle the top with the remaining chips.
  9. Bake for 18-20 minutes, until muffins are lightly browned and a toothpick inserted into the center comes out clean.
  10. If you used muffin tins, remove from pan immediately and let cool on wire rack. If you greased your tin, let cool in pan for 5-10 minutes before attempting to remove, and then cool the rest of the way on rack.
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