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    Chocolate Mint Muffins

    Dec 2, 2021 · Leave a Comment

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    chocolate mint muffins
    chocolate mint muffins
    chocolate mint muffins
    chocolate mint muffins
    chocolate mint muffins
    chocolate mint muffins

    Even though peppermint flavored sweet treats are usually more popular around Christmas, you will want to make these decadent and insanely yummy chocolate mint muffins again and again all year round.

    The combination of light and fluffy chocolate muffins with a rich and gooey peppermint ganache filling is just to die for. Decorated with another dollop of mint ganache, Andes Mints and some fresh mint leaves, these molten lava muffins are real showstoppers.

    row of mint chocolate muffins, first one is cut in half
    chocolate mint muffins in muffin tin with mint truffles
    close up of chocolate mint muffins in tin

    You can easily double the peppermint ganache recipe and serve some chocolate covered mint truffles alongside your muffins. While the peppermint muffins are of course vegetarian.

    ❤️ WHY YOU'LL LOVE THIS CHOCOLATE MINT MUFFIN RECIPE

    ✔️ Delicious molten chocolate center made by baking a mint truffle right into the center of the muffin/cupcake.

    ✔️ Beautiful presentation makes a great item for a brunch bar, baby shower, or holiday party.

    ✔️ This dessert muffin is great any time of day.

    ✔️ Perfectly muffin texture that's not too dense or too dry.

    ✔️ Pairs perfectly with the Chocolate Mint Truffles recipe.

    molten mint chocolate muffins in a tin decorated with ganache and Andes mints

    CHOCOLATE MINT MUFFINS INGREDIENTS

    You may have all of these molten chocolate muffins ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

    Jump to Recipe
    • Dark Chocolate: Any kind of semi sweet or bittersweet chocolate bar works well here. Even though chocolate bars usually guarantee a smoother ganache, chocolate chips can be used here in a pinch. 
    • Heavy Cream: Heavy cream, heavy whipping cream or double cream work well to make ganache. Do not substitute half and half or your ganache won't set properly.
    • Peppermint Extract
    • All-purpose flour: Plain all-purpose flour works great here but cake flour can be substituted in a pinch. Cake flour can be substituted by adding an additional 2 tablespoon for each cup of all-purpose flour. If the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoon of cake flour.
    • Cocoa powder: Use all natural unsweetened cocoa powder for these muffins. Dutch processed cocoa powder cannot be substituted here as it would change the outcome of the bake and may cause sunken muffins or an odd taste. 
    • Salt
    • Baking Powder
    • Baking Soda
    • Granulated Sugar
    • Egg: Make sure your egg is at room temperature so it blends easier with the other ingredients.
    • Unsalted Butter
    • Vanilla extract
    • Milk
    • Sour cream: Regular or reduced fat sour cream should work just fine. Plain Greek yogurt, plain regular yogurt or créme fraîche can be used as substitutes for sour cream.
    • Semi-Sweet Chocolate Chips: Regular and mini chocolate chips work well in this recipe.
    • Andes Mints
    ingredients for chocolate mint muffins

    INSTRUCTIONS

    If you'd like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You'll also find nutrition information.

    MOLTEN CENTER INSTRUCTIONS

    • Finely chop the chocolate bars and place in a heat-resistant bowl.
    • Heat the heavy cream in a small saucepan until it just comes to a simmer.
    • Pour the hot cream over the chopped chocolate. Put a large plate or lid over the bowl to trap the heat. This will melt the chocolate.
    • Once the chocolate is melted (about 5-7 minutes) whisk the chocolate/cream mixture until it turns into a glossy chocolate ganache. If needed, microwave the mixture for a few seconds at a time and stir until smooth if some of the chocolate has not melted all the way.
    • Add ¾ of a teaspoon of peppermint extract and whisk the chocolate mixture until smooth.
    • Place the ganache in the refrigerator or freezer for up to 2 hours to firm up.

    🔴 TIP: Store ganache: The ganache can be stored in the refrigerator for up to 1 week or in the freezer for up to 1 month before rolling it into truffles. 

    whisking cream on the stove
    hot cream over chocolate in a bowl
    mint poured into ganache
    ball of mint truffle on hand
    • Using a scoop or a melon baller, scoop tablespoons of the firm chocolate ganache.
    • Roll the ganache between your hands to form round balls.
    • Place the formed truffles onto a sheet pan lined with parchment paper.
    • Put the truffle balls back into the refrigerator to chill until ready to put into the muffin batter.

    MUFFIN BATTER INSTRUCTIONS

    🔴 TIP: Do not make batter ahead: Do not mix the muffin batter until the truffles are rolled and ready. The muffins may sink if the batter sits out too long (due to the baking soda and the baking powder bubbling when they come into contact with liquid).

    • Preheat the oven to 375ºF. Line a 12-cup muffin pan with paper liners and set aside.
    • In a medium bowl, stir together the dry ingredients: all-purpose flour, cocoa powder, salt, baking powder, baking soda, and sugar. Set aside.
    • In a large bowl, mix together the wet ingredients: egg, cooled butter, vanilla, milk, and sour cream. Combine well.
    • Using a rubber spatula, stir the dry ingredients into the wet ingredients and mix just until combined. Be careful not to overmix, because it will make your muffins tough.
    • Add the chocolate chips and stir just until distributed throughout the batter.
    bowl of chocolate mint muffin ingredients
    bowl of wet muffin ingredients

    mixed wet and dry ingredients
    chocolate chips added to batter

    BAKE MUFFINS

    • Spoon about 2 tablespoons of batter into the bottom of each muffin liner in the muffin tin.
    • Place one mint chocolate truffle into the center of each muffin cavity and cover with another scoop of batter.
    • Sprinkle some additional chocolate chips over the top of the batter, if desired.
    • Bake muffins for approximately 18 minutes until the tops of the muffins are slightly puffed and appear dry on the top.
    • First cool muffins for about 10 minutes in the tin and then transfer them to a wire rack to finish cooling. Truffle centers will remain soft and melty while muffins are warm. You can reheat muffins in the microwave for 10-15 seconds to remelt the truffle center.

    batter filling muffin tin
    cooked muffins

    DECORATE:

    • Reheat leftover ganache in the microwave until fluid. Scoop into a piping bag or a small plastic bag and snip the corner off. Drizzle the ganache over the tops of the muffins.
    • Place Andes Mints on top of each

    🔴 TIP: How to double the recipe: The recipe will make 12 truffles and 12 muffins. Either one or both recipes can be easily doubled. If you'd like to make truffles AND truffle muffins, simply double the truffle recipe from the start. The recipe will make 8-10 muffins without the truffle center.

    ganache drizzling on muffin
    andes mint placed on chocolate mint muffin top

    chocolate mint muffin on a wrapper with bite out

    STORAGE TIPS

    Counter: Muffins can be stored in an airtight container or zip top bag for 2-3 days.

    Freeze: In a ziploc freezer bag or an airtight plastic container mint chocolate muffins can be frozen for up to 3 months.

    Defrosting: Let the muffins sit at room temperature for at least a couple of hours. Before serving you might want to pop them in the microwave for a couple of seconds (not more than 10 seconds) to make the middle nice and gooey again.

    MORE CHOCOLATE MUFFIN RECIPES

    If you love chocolate mint muffins you'll enjoy our Chocolate Peanut Butter Muffins or our Pumpkin Cream Cheese Muffins.

    • Double Chocolate Molten Muffins
    • Chocolate Raspberry Muffins
    • Chocolate Rum Muffins

    While we love chocolate peppermint lava muffins we also love some of these other mint chocolate recipes and think you will as well.

    • MINT TRUFFLES - Incredibly delicious and melt in your mouth truffles, with just the right amount of peppermint flavor.
    • MINT OREO COOKIE ICE CREAM - This super easy, egg free mint oreo ice cream is super tasty just as is or topped with chocolate syrup.
    • LAYERED CHOCOLATE PEPPERMINT FUDGE - You only need 4 ingredients to make this perfectly silky and simply amazing holiday treat.
    • DOUBLE CHOCOLATE CHIP COOKIES - These rich and perfectly chocolatey cookies are soft on the inside and slightly chewy on the outside.
    hand holding a mint truffle with a bite taken out, chocolate mint muffins in the background

    FREQUENTLY ASKED QUESTIONS

    Can you pre prep to make mint chocolate muffins even quicker?

    Yes, you can prepare the truffle center way ahead of time and just keep them in the freezer until ready to bake for up to a month. You can also blend the dry ingredients for the muffin batter beforehand to speed up assembly.

    Is it possible to reheat Mint Chocolate Molten Muffins?

    Yes, put them in the microwave for 10-15 seconds to make the center nice and gooey again.


    chocolate mint muffin with bite out

    Chocolate Mint Muffins

    Amazingly delicious, light and fluffy chocolate muffins filled with a gooey dark chocolate peppermint truffle, an absoulte must try for everyone who likes minty sweet treats.
    5 from 2 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 20 minutes
    Cook Time: 18 minutes
    Chill Time: 2 hours
    Course: Dessert
    Cuisine: American, vegetarian
    Keyword: chocolate lava cake, chocolate mint muffins, molten chocolate muffins, peppermint muffins
    Servings: 12 muffins
    Calories: 262kcal
    Prevent your screen from going dark.
    Tried this recipe?Mention @FamilyDinnersOfficial or tag #familydinnersofficial!

    Equipment

    knife and cutting board
    mixing bowls
    plate
    small saucepan
    whisk
    scoop or melon baller
    sheet pan lined with parchment paper
    muffin tin
    paper muffin cup liners
    measuring cups and spoons

    Ingredients
     

    Mint Chocolate Truffle Ingredients:

    • 3 6oz dark chocolate bars - chopped
    • ¾ cup heavy whipping cream
    • ¾ teaspoon peppermint extract

    Muffin Ingredients:

    • 1 cup all-purpose flour
    • ⅜ cup unsweetened cocoa powder
    • ¼ teaspoon salt
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¾ cup granulated sugar
    • 1 large egg - at room temperature
    • ¼ cup unsalted butter - melted and cooled
    • 1 teaspoon vanilla extract
    • ¾ cup milk
    • ½ cup sour cream
    • ½ cup semi-sweet chocolate chips - plus more for the tops of the muffins, if desired
    • 12 Andes Mints

    Instructions
     

    Truffle Instructions:

    • Prepare the ganache first. This recipe will make enough ganache for 12 truffles to fill each of the 12 muffins, plus ganache to top the muffins after they've cooked.
    • Finely chop the chocolate bars and place in a heat-resistant bowl.
    • whisking cream on the stove
      In a small saucepan, heat the heavy cream until it just begins to simmer. (You can also microwave the heavy cream just until simmering rather than simmering on the stovetop.)
    • hot cream over chocolate in a bowl
      Pour hot cream over the chopped chocolate.
    • plate over bowl
      Put a large plate or lid over the bowl to trap the heat. This will melt the chocolate.
    • mint poured into ganache
      Once chocolate is melted (about 5-7 minutes) add peppermint extract.
    • mixed ganache in bowl
      Whisk chocolate/cream mixture until it turns into a glossy chocolate ganache. If needed, microwave the mixture for a few seconds at a time and stir until smooth if some of the chocolate has not melted all the way.
    • Place the ganache in the refrigerator or freezer for about 2 hours to firm up.
    • small melon ball scoop scooping ganache
      Scoop tablespoons of the firm chocolate ganache and roll it between your hands to form round balls.
    • ball of mint truffle on hand
      Place the formed truffles onto a sheet pan lined with parchment paper. Put the truffle balls back into the refrigerator to chill until ready to put into the muffin batter.
    • chilled mint truffles on sheet pan
      Set aside any remaining ganache to drizzle over the finished muffins, if desired.

    Muffin Instructions:

    • Preheat the oven to 375ºF. Line a 12-cup muffin pan with cupcake liners and set aside.
    • bowl of chocolate mint muffin ingredients
      Whisk together the dry ingredients: all-purpose flour, cocoa powder, salt, baking powder, baking soda, and sugar. Set aside.
    • bowl of wet muffin ingredients
      Mix together the wet ingredients in a large mixing bowl: egg, cooled butter, vanilla, milk, and sour cream. Combine well.
    • mixed wet and dry ingredients
      Stir the dry ingredients into the wet ingredients and mix just until combined. Overmixing will make your muffins tough.
    • chocolate chips added to batter
      Add ½ cup of chocolate chips and fold gently into the batter.
    • batter in muffin tin
      Spoon about 2 tablespoons of batter into the bottom of each muffin liner in the muffin tin.
    • batter filling muffin tin
      Place one mint chocolate truffle into the center of each muffin cavity and then cover with another scoop of batter.
    • Sprinkle some additional chocolate chips over the top of the batter, if desired.
    • cooked muffins
      Bake for approximately 18 minutes until the tops of the muffins are slightly puffed and appear dry on the top.
    • First cool muffins for about 10 minutes in the tin and then transfer to a cooling rack to finish cooling.
    • Truffle centers will remain soft and melty while muffins are warm. You can reheat muffins in the microwave for 10-15 seconds to remelt the truffle center.
    • ganache drizzling on muffin
      Reheat leftover ganache in the microwave until fluid. Scoop into a piping bag or a small plastic bag and snip the corner off. Drizzle the ganache over the tops of the muffins.
    • andes mint placed on chocolate mint muffin top
      Place Andes Mints on top of each muffin.

    Notes

    Heat the heavy cream for the chocolate ganache in the microwave instead of simmering it on the stovetop, if you wish. 
     
    You can make the truffles up to a month in advance and store them in the freezer. 
     
    Do not mix the muffin batter until the truffles are rolled and ready. The muffins may sink if the batter sits out too long (due to the baking soda and the baking powder bubbling when they come into contact with liquid).
     
    This recipe will make 12 truffles and 12 muffins. You can easily double one or both recipes. If you'd like to make truffles AND truffle muffins, simply double the truffle recipe from the start. The recipe will make 8-10 muffins without the truffle center. 
     
    Storage: You can store the muffins in an airtight container for 2-3 days or freeze them for up to 3 months. 

    Nutrition

    Calories: 262kcal | Carbohydrates: 28g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 150mg | Potassium: 153mg | Fiber: 2g | Sugar: 17g | Vitamin A: 445IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg
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