Tuesday, November 8, 2011

Gingerbread White Chocolate Muffins with Nestle Toll House Morsels

I have to admit. These probably aren't the prettiest thing that I've posted about recently.

But let me be the first to tell you that they were gewd!

I considered remaking these muffins because the white chocolate chips sank to the bottom. I thought that maybe if I sprinkled the morsels on top of the batter right before they went into the oven I would get better results.

**Edit: it has been suggested by several people to toss the chips in flour prior to mixing into the batter.**

But I've decided against doing them over.

You see, Little Butt and I made these muffins together.

I was recently selected by Foodbuzz and Nestle Toll House to spend an afternoon in the kitchen baking with my kiddos. While Baby N napped, Little Butt and I took the opportunity to bake some love with Nestle Toll House Morsels and refrigerated cookie dough.

First, we had to stop by the store to use our handy dandy coupons to grab some morsels and cookie dough.

Once we got home, we both donned our aprons (yes, Little Butt has her own apron) and set to baking the most important part of our project; the chocolate chip cookies.

Poor Little Butt had trouble squeezing the cookie scoop...

So I helped her out. Together we were able to get the job done.

We tossed the cookies in the oven and set about to making our gingerbread white chocolate muffins.

Little Butt was able to help me measure all the dry ingredients. She also made sure that there were no ingredients left at the bottom of the cups or spoons.

Once we had our ingredients measured, we carefully whisked them together.

Since I'm the grown up, I used the electric mixer to cream together the butter and sugar.

Then we added the egg and mixed.

Next up: the molasses!

And we slowly mixed in the dry ingredients.

We stirred in the hot water...

And Little Butt was a great help stirring in the white chocolate chips. YUM!

We filled our muffin tins and baked these bad boys up until a tester came out (mostly) clean.

Finally, we allowed them to cool completely in the pan.

Serve and enjoy!!!

By then the cookie sheet was cool enough to touch so it was time to move the cookies to the cooling rack. Little Butt was so excited about this part!

But definitely not as excited as THIS part!! Yay for chocolate chip cookies, Nestle Toll House, and making memories! Thanks to Foodbuzz and Nestle Toll House for allowing us to bake some love in our kitchen this holiday season!!

As part of the Foodbuzz Tastemaker Program, I received a holiday baking kit and stipend from Nestle Toll House Morsels

Gingerbread White Chocolate Muffins
Adapted from Allrecipes.com

Printer Friendly Version


  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 1 large egg
  • 1 cup molasses
  • 2 1/2 cups unbleached all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup hot water
  • 1-12 ounce bag white chocolate chips
  1. Preheat oven to 350 degrees F. Spray 2 muffin pans with baking spray.
  2. In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves and salt.
  3. In the bowl of an electric mixer, on medium high speed, cream together the butter and sugar until light and fluffy, about 2 minutes.
  4. Beat in the egg until well combined. Scrape down the sides of the bowl.
  5. Mix in the molasses until incorporated.
  6. With the mixer on low, slowly add the dry ingredients to the batter, scraping down sides of the bowl as necessary.
  7. Stir in the hot water.
  8. Stir in the white chocolate chips.
  9. Pour batter into muffin tins, filling each cup about 2/3 of the way full.
  10. Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean, there may be a few crumbs.
  11. Allow to cool in the tins on a wire rack until completely cool. 
  12. Remove muffins from pan, serve and enjoy!!
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