Gingerbread Muffins with White Chocolate Chips
Gingerbread muffins with white chocolate chips are perfect for Christmas morning or any other morning. The crunchy sugar topping makes them completely irresistible.
This is a sponsored conversation written by me on behalf of In The Raw via Burst Media. The opinions and text are all mine.
Remember how I talked about baking bread for my family members to give them at our early Christmas party? Well, I landed on a beautiful cinnamon swirl quick bread. I had three smallish foil loaf tins so I figured one batch wouldn’t be enough. I doubled the batch and like a dunce, filled the pans nearly to the brim. I knew I was making a mistake but I guess I was hoping for a Christmas miracle – that they wouldn’t bake over the edges.
I’m not completely naïve, so I did put them all on a foil-rimmed baking sheet to help with any messes that
might would happen. Truthfully, I’m not sure why I filled them so full. Lazy, probably.
They smelled amazing while they were baking, even though they were overflowing onto the sheet pan. I was so disappointed that I made a stupid mistake, but the house smelled absolutely phenomenal while they were baking.
I told Ben that if nothing else, at least they made the house smell good. I think that’s truly one of the best parts of any baking, but especially holiday baking. These gingerbread muffins with white chocolate chips are no exception. The warm scents of the cinnamon, cloves, ginger and molasses are undeniably cheerful.
I teamed up with In The Raw® again for this recipe. For these gingerbread muffins with white chocolate chips, I used their Sugar In The Raw. It comes in a 2 pound bag or box (depending on where you are geographically) and is perfect to have on hand for baking. I hardly ever make muffins without sprinkling a good dose of turbinado sugar on the tops prior to throwing them in the oven. It gives the muffins an irresistibly crunchy top. Basically the best thing ever. Besides popcorn.
Muffins, muffins, muffins!
I love the smell of muffins baking in the oven and they don’t take long to bake at all! Why buy muffins when you can make them right at home? Here’s a few more tasty muffin recipes!
- 1 large egg
- 1/4 cup packed brown sugar
- 1/2 cup molasses
- 1/3 cup whole milk
- 1/4 cup applesauce
- 2 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/2 cup white chocolate chips
- 1/4 to 1/3 cup Sugar In The Raw Turbinado Cane Sugar
- Preheat oven to 400°F. Line 12 muffin cups with paper liners.
- In a large bowl, beat egg. Add brown sugar, molasses, milk, applesauce, oil, and vanilla. Whisk until combined.
- Add flour, baking powder, ginger, cinnamon, salt, baking soda, and cloves. Stir all ingredients together until combined, but do not overmix. Fold in white chocolate chips.
- Divide evenly into prepared muffins tins. Sprinkle generously with Sugar In The Raw Turbinado Cane Sugar.
- Bake for 15-16 minutes or until a toothpick inserted into one of the muffins comes out clean.
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 213 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 18mg Sodium: 204mg Carbohydrates: 38g Fiber: 1g Sugar: 21g Protein: 3g
Verdict: I love the spicy gingerbread flavor of these paired with the sweet, creamy white chocolate. The crunchy top is the best part though.
Husband’s take: Gingerbread isn’t his favorite so he wasn’t head-over-heels about these, but the kids loved them. I also sent a plate off with one of Ben’s coworkers and we got a text later that their whole family approved.
Changes I would make: None are necessary!
This is a sponsored conversation written by me on behalf of In The Raw via RhythmOne. The opinions and text are all mine.