Best Chocolate Mint Muffins Recipes

MINT CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 375 degrees.
• In large bowl, sift together flour, baking powder and salt. Stir in cocoa, sugar and cinnamon.
• In medium bowl lightly beat the egg. Stir in the corn oil, milk and mint extract.
• Add the egg mixture to the flour mixture and stir in the chocolate chips. Stir just until the dry ingredients are moistened.
• Fill greased muffin tins.
• Bake for 18 minutes or until a tester comes out clean.

CHOCOLATE MINT MUFFINS

Steps:

• Sift flour, sugar, cocoa powder, baking powder and salt into medium bowl; stir to mix.
• In another bowl, combine egg, milk and butter, beat to mix well.
• Pour egg mixture into flour mixture; mix until moistened.
• Be careful not to overmix.
• Gently fold in candies.
• Lightly grease 12 muffin cups or line with cupcake liners.
• Place about 1/4 cup batter into each cup.
• Bake in a pre-heated 375°F oven for 15-18 minutes, or until top of muffins are slightly firm.
• Remember toothpick won't necessarily work because of the melted chocolate.
• Cool in pan for 5 minutes.
• Place on wire rack to cool completely.

CHOCOLATE MINT MUFFINS

Steps:

• 1. Preheat over to 400 degrees.
• 2. Combine first seven ingredients (flour through salt) in a large bowl.
• 3. Put rest of the ingredients into a blender or food processor and blend until well combined.
• 4. Pour wet mixture into dry ingredients and stir until just mixed--do not over-stir.
• 5. Spoon batter into prepared muffin tin (oiled or papered), filling almost to top.
• 6. Bake for 15 to 20 minutes or until tops spring back when pressed. Cool at least 10 minutes before serving.

MINT CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400°F.
• Grease 12 (3-1/2-inch) large muffin cups; set aside.
• Combine flour, sugar, cocoa, baking powder, baking soda and salt in large bowl.
• Combine sour cream, butter, milk and eggs in small bowl until blended.
• Stir into flour mixture just until moistened.
• Fold in mint chips.
• Spoons into prepared muffin cups, filling half full.
• Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean.
• Cool in pan 5 minutes.
• Remove from pan.
• Cool on wire rack 10 minutes.
• Serve warm or cool completely.