Ginger Spiced Chocolate Chip Mini Muffins

Hello!  I hope you had a lovely weekend of eating leftover turkey and pie and getting into the holiday spirit.  I love that Thanksgiving was early this year because it means an extra long holiday season!  This means more Christmas music, more watching of Home Alone on repeat, and most importantly, more baking.

As soon as Christmas starts to near, I always seem to crave ginger flavored everything.  But it probably wouldn’t be wise of me to eat gingerbread cookies for a month, so instead, I made these sensible but delicious mini ginger spiced chocolate chip muffins last week.

These little muffins might be tiny but what they lack in size, they make up for in flavor.  These little guys are bursting with a warm, spicy flavor from the ginger, and studded with mini chocolate chips… because mini chocolate chips make everything better. 😉

The mini muffins are a perfect pop-able size, so you can snack on a few while you brainstorm which holiday cookies you’re going to bake (just me?…), or you can pair them with yogurt for a filling breakfast.

[print_this]Ginger Spiced Chocolate Chip Mini Muffins

Ginger and chocolate pair for a spicy and sweet mini muffin that’s perfect for the holiday season.  This recipe uses vanilla flavored Greek yogurt, but you can also use plain Greek yogurt.

Makes about 2 dozen mini muffins

Prep time: 15 minutes

Cook time: 15 minutes

  • 1 (6-ounce) container Chobani vanilla Greek yogurt
  • 1 large egg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup brown sugar
  • 2 tablespoons granulated sugar
  • 3/4 cup all-purpose flour
  • 1/4 cup miniature chocolate chips

Heat the oven to 350 degrees F.  Spray a mini muffin pan with nonstick cooking spray.

In a small mixing bowl, stir the yogurt and egg until smooth.

In a large mixing bowl, stir the remaining ingredients until mixed.  Add the yogurt mixture to the dry ingredients, mixing until just blended (do not over-mix!).

Spread the batter (which will be thick) into the prepared muffin pan, filling each cup about two-thirds to three-quarters full.

Bake 15 minutes (or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs).  Allow the muffins to cool 5 minutes before removing from the pan.[/print_this]


5 thoughts on “Ginger Spiced Chocolate Chip Mini Muffins”

  1. i’ve only recently began to love the combination of ginger and chocolate together! But I hear ya – as soon as Thanksgiivng is over I am on a one-track-ginger-mind. I so need to try a recipe like this – they almost look like pumpkin mini muffins with chocolate chips – which doesn’t sound so bad right now. Loving these Liz, saving them 🙂

    1. They actually remind me of pumpkin muffins! But I try to veer away from those after Thanksgiving, so these are the perfect replacement. 🙂

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