Mint Chocolate Chip Muffins Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly spray 48 miniature muffin cups.
• Mix flour, white sugar, brown sugar, baking powder, and salt together in a bowl.
• Lightly beat egg in a separate bowl; stir in milk, vegetable oil, and vanilla extract. Mix liquid mixture into flour mixture until incorporated. Fold in chocolate chips. Fill muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted in a muffin comes out clean, 10 to 11 minutes. Cool for 1 minute before transferring muffins to a wire rack.

Steps:

• Preheat oven to 400°F.
• Grease 12 (3-1/2-inch) large muffin cups; set aside.
• Combine flour, sugar, cocoa, baking powder, baking soda and salt in large bowl.
• Combine sour cream, butter, milk and eggs in small bowl until blended.
• Stir into flour mixture just until moistened.
• Fold in mint chips.
• Spoons into prepared muffin cups, filling half full.
• Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean.
• Cool in pan 5 minutes.
• Remove from pan.
• Cool on wire rack 10 minutes.
• Serve warm or cool completely.

Steps:

• Preheat oven to 375 degrees.
• In large bowl, sift together flour, baking powder and salt. Stir in cocoa, sugar and cinnamon.
• In medium bowl lightly beat the egg. Stir in the corn oil, milk and mint extract.
• Add the egg mixture to the flour mixture and stir in the chocolate chips. Stir just until the dry ingredients are moistened.
• Fill greased muffin tins.
• Bake for 18 minutes or until a tester comes out clean.

Steps:

• Preheat oven to 375 degrees F. Line mini muffin tins with paper cups. In a mixer with a whip attachment, mix together the peanut butter, egg, and sugars until smooth. Add milk in 3 additions, mixing well each time. Stir the flour, baking powder, and salt together and add to the peanut butter mixture. Mix on low just until the flour disappears. Stir in the chocolate chips. Spoon into muffin cups filling 3/4 full (a small ice cream scoop works well for this) and bake until puffed up and firm on top, about 10 to 15 minutes. Cool in the pan.
• Some people have allergies to peanuts, and if serving to guests, please make them aware of the inclusion of this peanut product.

Steps:

• Sift flour, sugar, cocoa powder, baking powder and salt into medium bowl; stir to mix.
• In another bowl, combine egg, milk and butter, beat to mix well.
• Pour egg mixture into flour mixture; mix until moistened.
• Be careful not to overmix.
• Gently fold in candies.
• Lightly grease 12 muffin cups or line with cupcake liners.
• Place about 1/4 cup batter into each cup.
• Bake in a pre-heated 375°F oven for 15-18 minutes, or until top of muffins are slightly firm.
• Remember toothpick won't necessarily work because of the melted chocolate.
• Cool in pan for 5 minutes.
• Place on wire rack to cool completely.