Mint Chocolate Chip Muffins
These big, bakery-style muffins balance a refreshing mint taste with a soft, smooth texture. They're unique look is sure to impress as a brunch or dessert!
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
Cooking the muffins at a high temperature and then lowering the temperature part of the way through baking creates that classic large domed bakery-style top.
Optional: Add a dusting of sanding sugar for sparkle just before baking.