Chocolate Mint Muffins
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Chocolate Mint Muffins

Ingredients

  • 1-3/4 cup all-purpose flour spooned in, not scooped
  • 1-1/4 cups brown sugar - packed
  • 2/3 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 1 cup Andes mint pieces
  • 3/4 cup milk
  • 1 tbsp vinegar
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1-1/2 tsp coffee extract
  • 1 cup Andes mints for sprinkling on top

Instructions

  • Preheat oven to 350 degrees.
  • Line 16 muffin tins with parchment liners
  • Combine milk & vinegar in small cup & set aside
  • In large bowl - whisk together flour, brown sugar, cocoa powder, baking powder, baking soda & salt.
  • Add in mint chips & stir to incorporate
  • In separate bowl combine milk mixture & eggs- whisk
  • Add in oil & coffee extract - whisk to combine.
  • Pour into dry mixture & carefully fold in. Do not over mix.
  • Scoop by the spoonful into prepared baking tins until the papers are 3/4 full
  • Bake 23- 25 minutes or until toothpick test is clean.
  • Let cool in pan & then transfer to wire rack to finish cooling.
  • Store in airtight container.