Wednesday, December 4, 2013

Dark Chocolate Mint Chip Mini Muffins

Dark Chocolate Mint Chip Mini Muffins

I haven't been keeping this blog up-to-date but after posting a picture yesterday on Instagram & Facebook for these Dark Chocolate Mint Chip Mini Muffins I was asked by a couple of friends for the recipe so thought I'd post it here for anyone who's interested.  This makes 48 so you could half it. I just went ahead and made the full recipe and freeze the extras for later :) Enjoy!



Dark Chocolate Mint Chip Mini Muffins

adapted from recipe at CulinaryArts.about.com

4 cups all-purpose flour
1 1/2 cup cocoa powder
1 1/2 cup granulated sugar
2 Tbsp baking powder
1 tsp salt
2 1/2 cups milk
4 large eggs, beaten
4 Tbsp butter, melted
2/3 cup vegetable oil
2 tsp pure vanilla extract
1 bag of Nestles dark chocolate/mint chips (or a combination of both dark chocolate and mint chips like Andes)

1. Preheat oven to 350° F.
2. Combine the flour, cocoa powder, baking powder, sugar and salt in a large bowl.
3. Combine the milk and the melted butter. Then add the oil, and finally whisk in the beaten eggs and stir in the vanilla extract.
4. Line a mini muffin pan with paper liners, then lightly spray with cooking spray to keep from sticking.
5. Add the liquid ingredients to the dry ones and mix until just combined. The batter should be visibly lumpy. Don't overmix!
6. With a rubber spatula, gently fold chips into the batter. Don't overwork the batter.
7. Carefully spoon the batter into the prepared muffin pan. I use my smallest cookie scoop.
8. Bake 12-14 minutes or until the top of the muffin springs back when lightly pressed.
9. Remove pan from the oven and let the muffins cool for five minutes in the pan. Then remove the muffins from the pan and let them cool another five minutes on a wire rack.

1 comment:

amishi jariwala said...

These look delicious!
ami || NaiveCookCooks.com