Welcome to Bumblemom. As my name suggestions, I’m bumbling along as best I can as I navigate a new culture, kids, and style.

Chocolate Chip Ginger Muffins

The muffin obsession continues.  I would definitely consider these more of a dessert item than a snack or breakfast food, but they are moist and tasty!  This recipe made enough for 24 mini muffins plus all of the batter my not-quite-3-year-old ate in the process of baking.

Chocolate Chip Ginger Muffins

  • 6 Tbs melted Butter

  • 1 large Egg

  • 3/4 cup Coconut Sugar

  • 1 Tbs Vanilla Extract

  • 1/2 cup Whole Milk

  • 3/4 cup Buttermilk (or make your own using Whole Milk, Vinegar, and Yogurt)

  • 2 Tbs ground Ginger

  • 2 tsp Baking Powder

  • 1/2 tsp Baking Soda

  • 1/2 tsp Salt

  • 2 1/2 cups Flour

  • 1 cup Chocolate Chips

  • Optional: 2/3 cup Crystallized Ginger


  • Preheat the oven to 375.

  • Spray a mini-muffin pan with non-stick spray.

  • If you need to make Buttermilk, fill a measuring cup with just under 3/4 cups of Whole Milk. Add a tablespoon of Vinegar and 2 heaping spoonfuls of Yogurt in the measuring cup. Mix quickly, then set aside for 10 minutes.

  • In a mixing bowl, combine the Butter, Egg, Sugar, Vanilla, Milk, and Buttermilk. Mix thoroughly.

  • Slowly add in the dry ingredients, beating regularly. The mixture should be a thick, smooth batter when complete.

  • If you include crystallized ginger, fold it into the mixture.

  • Fill the muffin tins up half way with batter. Sprinkle the chocolate chips into each cup, then fill up with the rest of the batter.

  • Bake for 12-15 minutes until the muffins are golden and a toothpick comes out clean.

Let the muffins cool and enjoy with a big glass of milk!  Bonus points if your kid gets all OCD arranging the muffins on a cake plate.

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Alton Brown's Chocolate Muffins