Chocolate Mint Muffins
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.
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.)
- Pour 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 chocolate is melted (about 5-7 minutes) add peppermint extract.
- 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.
- Scoop tablespoons of the firm chocolate ganache and roll it 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.
- 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.
- Whisk together the dry ingredients: all-purpose flour, cocoa powder, salt, baking powder, baking soda, and sugar. Set aside.
- Mix together the wet ingredients in a large mixing bowl: egg, cooled butter, vanilla, milk, and sour cream. Combine well.
- Stir the dry ingredients into the wet ingredients and mix just until combined. Overmixing will make your muffins tough.
- Add ½ cup of chocolate chips and fold gently into the batter.
- 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 then cover with another scoop of batter.
- 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.
- 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.
- 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