Chocolate Mint Muffins

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.

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

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.

🔴 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. 

• 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.

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.

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.

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.

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.

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