Chocolate Mint Muffins
Indulge in the perfect balance of rich chocolate and refreshing mint with these Chocolate Mint Muffins! With a moist, tender crumb and bursts of mini chocolate chips in every bite, these bakery-worthy treats are elevated by a subtle hint of peppermint extract. Whether you sprinkle crushed peppermint candies on top for extra crunch or keep it classic, these muffins are an irresistible combination of decadent and fresh flavors. Ready in just 35 minutes, they're an ideal choice for holiday gatherings, brunch spreads, or a sweet afternoon pick-me-up. Plus, they're easy to bake using pantry staples, making them a go-to recipe for chocolate mint lovers.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 0.75 cups Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 large Egg
- 0.75 cups Whole milk
- 0.25 cups Vegetable oil
- 1 teaspoon Peppermint extract
- 0.5 cups Mini chocolate chips
- 0.25 cups Optional: Crushed peppermint candies
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk to combine evenly.
In a separate medium bowl, whisk together the egg, whole milk, vegetable oil, and peppermint extract until well combined.
Add the wet ingredients to the dry ingredients and gently fold the mixture with a spatula. Be cautious not to overmix; the batter should be thick and slightly lumpy.
Fold in the mini chocolate chips and, if using, the crushed peppermint candies for extra minty flavor.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 35.8 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 1856 mg | 81% | |
| Total Carbohydrate | 462.1 g | 168% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 241.1 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 446 mg | 34% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 2348 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
