Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- 1 large egg
- 2/3 cup milk
- 1 teaspoon peppermint extract
- 4 drops green food coloring (optional)
- 1/2 cup chocolate chunks or chocolate chips
Instructions
- Preheat oven to 375°F. Line a muffin tin with paper liners or lightly grease the cups.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, mix the oil, egg, milk, peppermint extract, and green food coloring (if using) until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the chocolate chunks.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a stronger mint flavor, increase peppermint extract to 1 1/2 teaspoons. Use dairy-free milk and vegan chocolate for a vegan version. Store muffins in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Method: Breakfast
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 14
- Sodium: 180
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 25