Better than the Bakery Mint Chocolate Chip muffins

Share

Pin It

Mint Chip Muffins

I don’t know how
you
are all feeling this week;
we
are very tired.

NOT a fan of the
daylight savings time

My clock can say 6 am,
but I know it’s only 5,

and the kids…
there is absolutely
NO
getting them up on time.

This week more than ever,
I need quick breakfasts.

Muffins are my go-to
get them up and out in a hurry
breakfast.

To get them out of bed while it’s still dark…
now that requires chocolate,

and with St. Patty’s Day just around the corner
why not green,
and if they’re green,
why not mint.

It’s like a big o’l bowl of mint chip ice cream
first thing in the morning.

That should do the trick.

**I broke out the BIG 6 muffin pan for these,
but you could make 12 small if you wanted
{not that you will want too}

Mint Chocolate Chip Muffins
~base recipe adapted from Sally’s Baking Addiction

2 cups of whole wheat flour
1 cup of AP flour
4 tsp baking powder
1/2 tsp salt
2 eggs
1 cup of sugar
1 cup of milk
1/2 cup of melted butter
1 tsp mint extract
1 tsp vanilla extract
1 cup of dark chocolate chips
green food coloring

pre-heat the oven to 425
spray the muffin pan with cooking spray

in a bowl combine the flours, baking powder and salt
{set aside}

cream together the eggs and sugar
add in the butter and milk
both extracts, and the green coloring
{use your own preference for the amount of green}
gradually stir in the flour
{mixing only until everything is incorporated}
stir in the chocolate chips

fill the muffin tins

bake for 5 minutes, and then lower the temperature to 375
{this is the method that Sally uses to get those beautiful tall muffins,
and it works like a dream}
bake another 20 – 25 minutes

allow the muffins to cool before removing them from the pan

move over green shamrock pancakes,
there’s a new St. Patrick’s Day breakfast in town.

Enjoy!