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Home » Blog » Course » Desserts » Chocolate Mint Muffins

Chocolate Mint Muffins

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Published: Dec 2, 2021 · Modified: Aug 21, 2022 by Andrea + Stef ·

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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.
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chocolate mint muffin with bite out
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.

Table of Contents

  • CHOCOLATE MINT MUFFINS INGREDIENTS
  • INSTRUCTIONS
  • STORAGE TIPS
  • MORE CHOCOLATE MUFFIN RECIPES
  • FREQUENTLY ASKED QUESTIONS
  • Chocolate Mint Muffins

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.

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  • 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.

  • stack of molten chocolate muffins
    Double Chocolate Molten Muffins
  • Bite out of chocolate raspberry muffin.
    Chocolate Raspberry Muffins
  • chocolate rum muffin
    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
5 from 3 votes

Chocolate Mint Muffins

Author Andrea + Stef

Course Dessert
Cuisine American, vegetarian
Prep Time 20 minutes minutes
Cook Time 18 minutes minutes
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12 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.
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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.
  • 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.)
    whisking cream on the stove
  • Pour hot cream over the chopped chocolate.
    hot cream over chocolate in a bowl
  • Put a large plate or lid over the bowl to trap the heat. This will melt the chocolate.
    plate over bowl
  • Once chocolate is melted (about 5-7 minutes) add peppermint extract.
    mint poured into ganache
  • 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.
    mixed ganache in bowl
  • Place the ganache in the refrigerator or freezer for about 2 hours to firm up.
  • Scoop tablespoons of the firm chocolate ganache and roll it between your hands to form round balls.
    small melon ball scoop scooping ganache
  • 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.
    ball of mint truffle on hand
  • Set aside any remaining ganache to drizzle over the finished muffins, if desired.
    chilled mint truffles on sheet pan

Muffin Instructions:

  • Preheat the oven to 375ºF. Line a 12-cup muffin pan with cupcake liners and set aside.
  • Whisk together the dry ingredients: all-purpose flour, cocoa powder, salt, baking powder, baking soda, and sugar. Set aside.
    bowl of chocolate mint muffin ingredients
  • Mix together the wet ingredients in a large mixing bowl: egg, cooled butter, vanilla, milk, and sour cream. Combine well.
    bowl of wet muffin ingredients
  • Stir the dry ingredients into the wet ingredients and mix just until combined. Overmixing will make your muffins tough.
    mixed wet and dry ingredients
  • Add ½ cup of chocolate chips and fold gently into the batter.
    chocolate chips added to batter
  • Spoon about 2 tablespoons of batter into the bottom of each muffin liner in the muffin tin.
    batter in muffin tin
  • Place one mint chocolate truffle into the center of each muffin cavity and then cover with another scoop of batter.
    batter filling muffin tin
  • Sprinkle some additional chocolate chips over the top of the batter, if desired.
  • Bake for approximately 18 minutes until the tops of the muffins are slightly puffed and appear dry on the top.
    cooked muffins
  • 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.
  • 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.
    ganache drizzling on muffin
  • Place Andes Mints on top of each muffin.
    andes mint placed on chocolate mint muffin top

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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