Mint Chocolate Muffins
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These mint chocolate muffins are my go to when I want something indulgent but don't want to spend hours in the kitchen. With just 20 minutes of prep and 25 minutes in the oven, you'll have a batch of moist, chocolatey treats ready before lunch. The dark chocolate chips provide antioxidants that make these feel a little less guilty, and the fresh mint adds a refreshing brightness that cuts through the richness beautifully. Plus, they're budget friendly and use simple pantry staples you probably already have at home. Perfect for breakfast, an afternoon snack, or even dessert.
Ella x
Ingredients
- 250all-purpose flour
- 150granulated sugar
- 50unsweetened cocoa powder
- 100 gunsalted butter
- 5 mlpeppermint extract
- 2large eggs
- 5 gsalt
- 100dark chocolate chips
- 20confectioners' sugar
- 10chopped fresh mint leaves
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
- 2
In a medium bowl, whisk together flour, sugar, cocoa powder, and salt.
- 3
In a large bowl, use an electric mixer to beat the butter until creamy.
Tip: Make sure to scrape down the sides of the bowl.
- 4
Add the eggs one at a time, beating well after each addition.
- 5
Beat in the peppermint extract.
- 6
Gradually add the dry ingredients to the wet ingredients, beating until just combined.
Tip: Do not overmix.
- 7
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Let cool slightly before folding into the batter.
- 8
Fold the chocolate chips into the batter until they are evenly distributed.
- 9
Divide the batter evenly among the muffin cups.
- 10
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Tip: Let cool in the tin for 5 minutes before transferring to a wire rack.
- 11
Dust the muffins with confectioners' sugar and garnish with chopped fresh mint leaves.
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