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Commercial RecipeChocolate Ginger Spice Muffins


0 minutes
8 dozen muffins

Guests will savor these melt-in-your-mouth Chocolate Ginger Spice Muffins all year long. The aromatic spices make these chocolaty muffins twice as nice. Mix up a batch of these delicious muffins made with HERSHEY'S Cocoa and HERSHEY'S Semi-Sweet Chocolate Chips for your next brunch, dessert or catered event.

Ingredients & Directions


  • 3 lbs. 2 oz.
    all-purpose flour
  • 3-1⁄2 oz.
    HERSHEY'S Cocoa, Natural (Item# 63525)
  • 2 tsp.
  • 8 tsp.
    baking powder
  • 2 tsp.
    baking soda
  • 24 fl. oz.
    hot water
  • 32 fl. oz.
  • 1 lb.
    light brown sugar
  • 4 tsp.
    ground ginger
  • 4 tsp.
    ground cinnamon
  • 2 tsp.
    ground nutmeg
  • 2 tsp.
    ground cloves
  • 1 lb.
    unsalted butter, melted
  • 14 oz. (8 large)
    eggs, slightly beaten
  • 2 lbs. 4 oz.
    HERSHEY'S Semi-Sweet Chocolate Chips, 1000 ct. (Item# 61125)



Heat convection oven to 300°F (standard oven: 350°F). Line muffin pans (2-1/2 inches in diameter) with paper baking cups.


Blend flour, HERSHEY'S Cocoa, salt, baking powder and baking soda in large bowl. Set aside. Mix together hot water, molasses, brown sugar, ginger, cinnamon, nutmeg, cloves, melted butter and eggs in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Gradually add dry ingredients, mixing on low speed just until dry ingredients are moistened. Stir in HERSHEY'S Semi-Sweet Chocolate Chips. Using #20 scoop, deposit batter into prepared baking cups.


Bake 20 to 25 minutes* or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove to wire rack. Cool completely.


Step 3: If using convection oven, rotate pans one-half turn (180°) after 10 minutes of baking.