This week is turning out to be another cold, rainy one. Rain is the new snow for us, so I think it’s time I buy an umbrella. The last couple of times I’ve taken Owen to preschool have been impeccably timed with a down poor of rain. Which means, I hauled the baby, Miles, and Owen all into the school…in the pouring rain with no umbrella. It’s hard enough without the rain, let alone getting soaked.
Last time we got hit by the torrential downpour, we hurried home, changed into warm clothes and I started baking. Muffins and hot cocoa were a must!
These gingerbread muffins are studded with mini chocolate chips and drizzled with a cream cheese glaze. Eat them while they are warm and everything kind of melts in your mouth! There’s something so comforting about the spiced gingerbread flavor of these babies with a warm cream cheese glaze.
They’re the perfect muffins for cold winter days or to add to your holiday brunch menu!
PS~ these are also really good with white chocolate chips and even good without the glaze!!
- 1 1/2 cups flour
- 1/2 cup brown sugar
- 1 tsp ginger
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- pinch salt
- 1/3 cup molasses
- 1/2 cup coconut oil, melted and cooled slightly (or vegetable oil)
- 1/3 cup milk
- 1 tsp vanilla
- 2 eggs
- 1/2 cup chocolate chips (milk or white chocolate)
- 4 oz cream cheese, soft
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 3 tablespoons milk
- In a mixing bowl, combine flour, brown sugar, ginger, cinnamon, allspice, baking powder, baking soda, and salt.
- Make a well in the middle of the dry ingredients and add all wet ingredients (eggs, oil, molasses, vanilla) and stir until combined.
- Gently fold in chocolate chips. Bake for 20-22 minutes.
- Drizzle with cream cheese (recipe below) and serve.
- beat cream cheese until smooth. slowly mix in powdered sugar and milk. whisk in vanilla. drizzle over muffins.