If you love the combination of mint and chocolate as much as I do, these easy muffins are for you!
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 🙂
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
- 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:
- 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.
- 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:
- 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:
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!).
If you’d like to make a slightly healthier muffin, you can check out my recipe for banana and peanut butter muffins.