Recipe | Foolproof mint chocolate muffins

If you love the combination of mint and chocolate as much as I do, these easy muffins are for you!

Mint chocolate muffins 2

Extra tip: if you want/need your home to smell absolutely delicious – baking these will do the job! The smell when I opened the oven to take them out was divine πŸ™‚

Ingredients (makes 12)

  • 250 g plain flour
  • 3 tsps baking powder
  • 150 g caster sugar
  • 1 large egg
  • 225 ml semi-skimmed milk
  • 4 tablespoons vegetable oil
  • 150 g mint chocolate

Method

  • Firstly, one answer to the question I know you’re all asking yourselves: how do you make sure muffins rise properly? Well, just pre-heat the oven to 220 degrees C. You’ll turn it down to 200 degrees C later when the muffins go in, but heating the oven like this before you put the muffins in helps encourage a good rise. It works!
  • Put your muffin cases in your muffin tin.
  • Mix together the flour, baking powder and caster sugar in a large bowl. In a separate bowl beat the egg and then add the oil and milk. Add the wet ingredients to the dry. Combine gently with a fork. Don’t over-beat. Your mixture should be quite lumpy – this is fine!
  • Now for the chocolate. I used Aero Mint chocolate. It’s made by Nestle and widely available in the UK. It looks like this:

What mint aero chocolate looks like green inside

  • However. I’m sure you could use any kind of mint chocolate you like. If you prefer to use dark chocolate, for example, I’m certain that would work too.
  • Aero mint chocolate is very easy to crush, which also makes it handy for this recipe. You might need to chop your chocolate into small chips. I crushed 120 g (a whole bar) and added it to the mixture. Stir the chocolate through until it’s evenly distributed.

Muffin mixture with chocolate

  • To make sure I had extra chocolate in each muffin, I added one dessertspoonful of mixture to each muffin case, then I added a bit of the additional 30 g chocolate. Like this:

Extra chocolate in muffin mix

  • Then add another spoonful of mixture to each case to cover this additional chocolate.
  • Put the muffins in the oven. Remember to turn the temperature down to 200 degrees C at this point! Bake for 20 – 25 minutes until golden brown. The muffins should rise nicely. Like this:

Freshly baked muffins still warm in tin

Personally, I think they’re nicest when eaten as soon after baking as possible. That’s when the top is still a bit crunchy (yum!).

Mint chocolate muffins 6

Mint chocolate muffins 3


Banana and peanut butter muffins stack 2

If you’d like to make a slightly healthier muffin, you can check out my recipe for banana and peanut butter muffins.

 

 

 

Β Claire Huston / Art and Soul
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37 thoughts on “Recipe | Foolproof mint chocolate muffins

    • Thanks. I spend far too long in the confectionery aisle of the supermarket and I keep getting these ideas πŸ™‚
      I love all mint chocolate. My husband’s comment was, ‘I’ve never been a fan of mint and chocolate,’ before he proceeded to scoff a muffin. He ate a couple more over the next 2 days! πŸ™‚

      Liked by 1 person

  1. Ah, I miss Aero chocolate so much! It’s been years since I was in the UK and had it, but I still remember the taste.
    Thanks for the recipe, Claire. Looking forward to testing it out once I find some good mint chocolate.

    Liked by 1 person

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