Mint Chocolate Melt Muffins |

Name: Mint Chocolate Melt Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 ¾ cups plain flour; ½ tsp salt; 1 tsp bicarbonate of soda; 1 tsp baking powder; ¾ cup unsweetened cocoa powder; 1½ cups brown sugar; ½ cup pure cooking oil; 1 cup (250 ml) buttermilk; ¼ cup approx. (40 g) mint crisp chocolate, chopped; 2/3 cup approx. (150 ml) warm milk; 2 large eggs; 2 tsp peppermint essence

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

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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