Bakery Style Mint Chocolate Chip Muffins
Updated on October 25, 2025
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Whether you want a green-themed St. Patrick’s Day treat or just a refreshing classic combo, these mint chocolate chip muffins are a perfect dessert!
Table of Contents
Mint and chocolate have long been one of my favorite flavor pairings. Every year in March, my local bakery used to make a delicious mint chocolate chip muffin for St. Patrick’s Day, and it was a favorite seasonal tradition to buy one! Unfortunately, the bakery closed last year, so I went on a mission to find a way to make my own at home.
My goal was to create a recipe that resembled these muffins but make them with common ingredients I already had in my pantry. There are a lot of recipes out there, but this custom recipe is my favorite! You don’t have to make it green, but the green is a nod to this St. Patrick’s Day tradition of mine. Plus, it gives you a heads up that this isn’t your average chocolate chip muffin!
Ingredients in Mint Chocolate Chip Muffins
- All-purpose flour: Flour is the foundation that helps shape these muffins and hold up all the chocolate chips
- Baking Soda: Creates rise to get that domed top
- Salt: Bring out the flavor
- Sugar: Sweetens the muffin
- Milk: Provides moisture, keeping it soft and light
- Vegetable Oil: provides moisture to keep the muffins tender
- Eggs: Bind the batter together
- Melted Butter: Adds flavor and ensures a smooth texture
- Mint Extract: Extract gives the muffins a refreshing mint taste.
- Vanilla Extract: Balances and smooths the mint taste
- Chocolate Chips: The chocolate addition to the classic mint chocolate pairing
How to Make Mint Chocolate Chip Muffins
- mix the dry ingredients (flour, sugar, baking powder, and salt) in a medium bowl.
- In a large bowl, mix the wet ingredients (egg, melted butter, vegetable oil, vanilla, milk, food coloring, and mint extract).
- Pour the dry ingredients into the wet ingredients and fold together until smooth. Fold in 1-1/2 cups of chocolate chips. Save the 1/2 cup of chocolate chips to sprinkle on top of each muffin just before baking.
- Pro Tip: Let the batter rest for 30 minutes. This will give the muffins a better rise later on. While the batter rests, preheat the oven to 420 degrees Fahrenheit
- After resting the batter, fill only 6 muffin wells (every other). This will ensure your muffins don’t run into each other and get stuck together. Fill each well to the very top (pictured below) with batter to get that nice full bakery-style top. Using the remaining 1/2 cup of chocolate chips, sprinkle a few (5 or 6) on top of each muffin.
- Optional: Add a dusting of sanding sugar for sparkle just before baking.
- Bake the muffins on the middle rack for 5 minutes. After 5 minutes, reduce the heat to 350 degrees Fahrenheit and cook for another 15-17 minutes. Baking at a higher temperature first will cause the muffins to get that full, classic bakery-style domed top. Test with a toothpick for doneness.
Mint Chocolate Chip Muffins
Equipment
- 2 Mixing Bowls
- 1 Muffin Tins Works with 1 but 2 is optimal
- 1 Spatula
- 12 Muffin Liners
Ingredients
- 4 Cups All Purpose Flour
- 1½ Cups Sugar
- 4 tsp Baking Powder
- 1 tsp Salt
- 4 Eggs
- 1 Cup Milk I used 2%
- 1/2 Cup Vegetable Oil
- 4 tsp Melted Butter
- 1 tsp Mint Extract
- 2 tsp Vanilla Extract
- 6 drops Green Food Dye
- 2 Cups Chocolate Chips
Instructions
- In a medium bowl, mix dry ingredients (flour, sugar, baking powder, and salt)
- In a large bowl, mix wet ingredients (eggs, milk, vegetable oil, melted butter, vanilla, mint extract, and food coloring)
- Pour dry ingredients into wet ingredients and mix until smooth
- Add 1½ cups chocolate chips and mix thoroughly. Leave the remaining ½ cup of chocolate chips to sprinkle on top of each muffin just before baking.
- Rest batter for 30 minutes. While it rests, preheat oven to 420℉
- Fill 6 muffin wells (every other). This ensures your muffins won't run into each other. Fill each well to the very top with batter to get that nice full bakery-style top.
- Using the remaining 1/2 cup of chocolate chips, sprinkle a few on top of each muffin.
- Bake muffins for 5 minutes at 420℉ then decrease the tempurature of the stove to 350℉ for 15-17 more minutes or until a toothpick comes out clean
Notes
Why You’ll Love These Muffins
Besides being a fun St. Patrick’s Day treat, these green muffins are great for any mint chocolate chip lover. The big bakery-style size elevates the presentation and makes these a great option to bring to any brunch or gift to neighbors. They also use normal ingredients you have around the house, so you hopefully don’t have to run to the store before making them! If you want to get fancier with them, Andes mints pieces also work well in place of chocolate chips.
Frequently Asked Questions (FAQ)
Muffins can last up to 5 days on the countertop in an airtight container, but are usually best eaten in the first 3 days. To keep the muffins from getting sticky, place a paper towel in the container with them to absorb moisture.
Yes! Place these muffins into a freezer Ziplock bag and store in the freezer up to 3 months.
Yes and no. You do not have to let the batter rest, but your muffins will not achieve that tall, domed, baker-style top without rest.
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