Description
These Mint Chocolate Chip Muffins offer a perfect combination of fresh mint and rich chocolate chips, enhanced with a crunchy chocolate cookie crumble topping. Ideal for breakfast, snacks, or dessert, they deliver the refreshing taste of mint chocolate chip ice cream in a soft, moist muffin form.
Ingredients
For the Muffins:
- 150 grams all-purpose flour (about 1 cup)
- 1 teaspoon baking powder
- ½ cup granulated sugar (coconut sugar or cane sugar can be used)
- 1/8 teaspoon salt
- 10 tablespoons oat milk or any plant-based milk
- 2½ tablespoons avocado oil (or another neutral-tasting oil like canola)
- ½ teaspoon peppermint extract
- ½ cup fresh mint leaves
For the Chocolate Cookie Topping:
- ¼ cup flax meal
- 3 tablespoons Dutch-process cocoa powder
- 1½ tablespoons maple syrup
Instructions
- Prepare the Wet Ingredients: In a blender, combine the oat milk, avocado oil, peppermint extract, and fresh mint leaves. Blend until smooth and green.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
- Combine Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients, stirring until just combined. Avoid overmixing.
- Prepare the Chocolate Cookie Topping: In a small bowl, mix flax meal and cocoa powder. Stir in maple syrup until the mixture resembles crumbles.
- Assemble the Muffins: Line a 6-cup muffin tin with liners. Fill each cup evenly with the batter and sprinkle the chocolate topping on top. Swirl the topping into the batter using a toothpick.
- Bake: Preheat the oven to 425°F (220°C). Bake for 5 minutes, then reduce the temperature to 375°F (190°C) and bake for another 15 minutes or until a toothpick comes out clean.
- Cool: Let the muffins cool in the tin for about 10 minutes before transferring them to a wire rack.
Notes
- For a vegan option, ensure that the plant-based milk and flax meal replace the eggs.
- For gluten-free muffins, use a 1:1 gluten-free flour blend.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Freezing for up to 3 months is also an option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
