Mint Chocolate Chip Chocolate Muffins

Mint Chocolate Chip Chocolate Muffins

I love the Double Chocolate Muffins and when I was spending time with my friend during Christmas Cookie Baking weekend, I decided to try out this idea! Wouldn’t it be awesome to have a mint chocolate chip muffin? So, here’s the recipe I used. I believe it was a total success

Below are the detailed changes.

  1. I changed the 1 cup of chocolate chips to 1/2 cup chocolate chunks and 1/2 cup of the Andes Mint Baking chips. I should note that future bakes used chocolate chips instead of chunks.
  2. I added 1/2 t of peppermint oil (the one by Lorann).

Finally, when I transferred the recipe to here, I adjusted the liquids so that I measured all of the liquid ingredients in a 2 cup measuring cup to utilize less dishes.

These came out minty and were the perfect blend of mint and muffin! These remind me of Baskin-Robbins Mint Chocolate Chip ice cream and my mint chocolate chip cookies.

*For the recipe I created this variation from you can find it here. https://thebusybaker.ca/best-ever-double-chocolate-muffins/ or here https://makeplaytreasure.com/make/recipes/best-ever-double-chocolate-muffins/

Ingredients:

  • 1 1/2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 3/4 cup sugar
  • 1 T baking powder
  • 1/2 t salt
  • 1/2 cup chocolate chips or chocolate chunks
  • 1/2 cup Andes Mint Baking chips (you can chop them up by hand if you want)
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1/2 t vanilla
  • 2 eggs
  • 1/2 t peppermint oil
  • More chocolate chips and Andes mint chips (mini size if you use a mini cupcake pan)

Directions:

  1. Preheat the oven to 350F.  Line the muffin tins.
  2. In a large bowl whisk all the ingredients from flour to chocolate chips.
  3. Measure all of the liquid ingredients (in the order they are listed from milk to eggs) into a 2 cup measuring cup. Whisk with a fork.
  4. Add the liquids to the bowl and mix until there are no streaks of flour remaining. YOU CAN MIX TOO LONG.  
  5. Fill the cups. I shot for 3/4 of the way up. 
  6. Add additional chocolate chips here. I may have added too many, but can you really have too many?
  7. Bake at 350 degrees F for 23-25 minutes (mine baked about 21-22 minutes) or until a toothpick comes out clean from the center. Be careful you may hit a chocolate chip if you put too many in like I did! If you are doing mini muffins, I found that I ended up baking mine at 350 degrees F for 17-18 minutes. 
  8. COOL! I know you want to eat them right away, but I found when I opened them up to soon they broke into multiple pieces and once they cooled that didn’t happen that much.