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For these Mint Chocolate Melt Muffins, the chocolate is melted straight into the batter.
A Mint Chocolate Bar can become something much better. These Mint Chocolate Melt Muffins turn mint crisp chocolate into a soft cocoa treat.
Additional Information
- Can these muffins be frozen? Yes. Once completely cooled, place the muffins in an airtight freezer container or freezer bag, separating layers with parchment paper if needed. Freeze for up to 3 months and thaw at room temperature.
- How long can they be stored? Store cooled muffins in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, refrigerate them instead, although refrigeration can make chocolate muffins a little firmer. Bring them back to room temperature before serving.
- Can I substitute the mint crisp chocolate? Yes. Chopped mint chocolate bars or another crisp mint chocolate can be used. If you use plain chocolate instead, keep the peppermint essence so you still get the mint flavour.
- Can I substitute the buttermilk? If you don’t have buttermilk, stir 1 tbsp lemon juice or white vinegar into enough milk to make 1 cup (250 ml). Let it stand for about 5 minutes before using.
- Can I use vegetable oil? Yes. A neutral oil such as canola or sunflower oil works well in place of pure cooking oil.
- What type of cocoa powder should I use? Use unsweetened cocoa powder. Dutch-processed cocoa can work, but regular unsweetened cocoa is the safer choice here because the recipe uses both baking powder and bicarbonate of soda.
- Do I need to chop the mint crisp chocolate? Yes. Chopping it helps it melt more evenly and distribute through the batter.
- Can I use regular chocolate instead? Yes, but you’ll lose some of the mint flavour unless you keep the peppermint essence.
- How full should the muffin cups be? About 3/4 full gives the muffins room to rise without making them overflow.
- Should the chocolate mixture be hot when I add it? No. It should be warm and smooth. If it’s very hot, let it cool for a few minutes before adding it to the batter.
Why You Will Love and Enjoy These Mint Chocolate Melt Muffins
- They’re rich and properly chocolatey, with peppermint that actually comes through.
- The mint crisp chocolate gives the muffins little pockets of extra chocolate flavour.
- The batter comes together quickly, so they’re an easy afternoon baking job when the chocolate craving hits.
Mint Chocolate Melt Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
These Mint Chocolate Melt Muffins are deeply chocolatey, soft and packed with cool peppermint flavour. The little pieces of mint crisp chocolate melt into the batter, giving these muffins that lovely chocolate mint hit without making them fussy.
Ingredients
Units
Scale
- 1 3/4 cups plain flour
- 1/2 tsp salt
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups brown sugar
- 1/2 cup pure cooking oil
- 1 cup (250 ml) buttermilk
- 1/4 cup approx. (40 g) mint crisp chocolate, chopped
- 2/3 cup approx. (150 ml) warm milk
- 2 large eggs
- 2 tsp peppermint essence
Instructions
- Preheat the oven to 350⁰F (180⁰C).
- Line a 12-cup muffin tray with paper liners and set it aside.
- In a large bowl, sift together 1¾ cups plain flour, ¾ cup unsweetened cocoa powder, ½ tsp salt, 1 tsp bicarbonate of soda and 1 tsp baking powder.
- Add 1½ cups brown sugar and whisk briefly so everything is evenly mixed.
- Make a well in the centre of the dry ingredients.
- Place ¼ cup (40 g) chopped mint crisp chocolate in a small heatproof bowl.
- Add 2/3 cup (150 ml) warm milk a little at a time, stirring until the chocolate has melted and the mixture is smooth. If the chocolate needs a little more help, warm it gently in short bursts rather than letting it get piping hot. Set it aside for a few minutes.
- In a separate jug, whisk together ½ cup pure cooking oil, 2 large eggs, 1 cup (250 ml) buttermilk and 2 tsp peppermint essence until combined.
- Pour the wet mixture into the well in the dry ingredients. Using a wooden spoon or spatula, gently fold everything together. Don’t overmix. A few small streaks of flour are fine at this stage.
- Pour in the melted mint crisp chocolate and milk mixture and gently fold until the batter is just combined. It should be thick and fairly loose, but don’t keep stirring once the flour has disappeared.
- Divide the batter evenly between the 12 prepared muffin cups, filling each about 3/4 full.
- Bake at 350⁰F (180⁰C) for 20 to 25 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs but no wet batter.
- Leave the muffins in the tray for about 5 minutes, then transfer them to a wire rack to cool. They’re much easier to handle once they’ve had a little time to set.
Notes
Prepared, tried, and tested by Reshika
Recipe Card powered by
What chocolate bar sitting in your cupboard would you turn into muffins?
Mint Chocolate Melt Muffins give chocolate lovers a rich cocoa muffin with a cool peppermint finish and melted mint chocolate throughout. They’re tender, easy to bake and satisfying enough to make the next chocolate craving feel like a very good excuse to turn on the oven.
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