Peppermint Mocha Muffins
User Reviews
4.6
Peppermint Mocha Muffins
Description
Peppermint Mocha Muffins start with a flour blend enriched with cocoa and espresso powders for a deep chocolate coffee flavor. The leavening agents help produce a light rise without dryness. Eggs and granulated sugar are beaten until pale to incorporate air, followed by vegetable oil and Greek yogurt which improve the batter's moisture and texture.
Peppermint extract adds a bright, minty aroma, complemented by two kinds of chocolate chips mixed in for pockets of melted chocolate and mint throughout. Baking first at a higher temperature and then reducing it ensures the muffins bake evenly without drying out.
The muffins can be stored in an airtight container at room temperature. Note that the calorie estimate depends on ingredient brands and normalized serving size of one muffin from 24 total. Consult nutrition experts for exact values.
Calories are estimates; consult a nutritionist for precise information.Store muffins airtight at room temperature to keep freshness.
Ingredients
- 2 cups all-purpose flour 270 grams, unbleached
- 1 cup cocoa powder 87 grams
- 2 tablespoons espresso powder 12 grams
- 2 1/2 teaspoons baking powder 10 grams
- 1/2 teaspoon baking soda 4 grams
- 1/2 teaspoon salt 4 grams
- 2 large egg plus 1 egg yolk
- 1 1/4 cups granulated sugar 270 grams
- 1/2 cup vegetable oil 100 grams
- 1 1/2 cups Greek yogurt 375 grams, full fat, plain
- 1/2 tablespoon peppermint extract 5 grams
- 2/3 cup mini chocolate chips
- 2/3 cup Andes peppermint baking chips
Instructions
- Preheat your oven to 375º Fahrenheit and grease or line muffin tins with paper liners.
- In a small bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl beat the eggs and sugar until pale and thick.
- Beat in the oil until incorporated and next beat in the yogurt and peppermint extract until fully combined.
- Fold in the dry ingredients until just combined. Try not to over mix the batter. Be gentle!
- Fold in chocolate and Andes mints.
- Divide the batter between 24 muffin cups.
- Bake for 10 minutes then drop the heat down to 350º F and bake for an additional 5-10 minutes or until an inserted toothpick comes out clean.
- Store in an airtight container at room temperature.
Notes
- Calories are estimates; consult a nutritionist for precise information.
- Store muffins airtight at room temperature to keep freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 17mg | 6% |
| Sodium | 91mg | 4% |
| Potassium | 146mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 34IU | 1% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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