As promised in yesterday’s post, here is the recipe I used for my Double Chocolate Chip Peppermint muffins! My only tweak that I’m considering for the next time I make these is to add more cocoa powder and maybe a peppermint buttercream filling. It just wasn’t chocolately enough for me! But other than that, this recipe is awesome and I can’t wait to make these again! Feel free to leave questions/comments below!
- ¾ c. brown sugar, packed
- ⅓ c. vegetable oil or melted coconut oil
- 6 tbsp. unsweetened cocoa powder (I may try 8 tbsp next time)
- 6 tbsp. HOT water
- 2 eggs
- 2 tsp. vanilla extract
- 2-3 drops of YoungLiving Peppermint Essential Oil
- 1⅔ c. all-purpose flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ¾ c. sour cream or Greek yogurt, heaping
- 1⅓ c. semisweet chocolate chips, divided (or a mix of regular and mini)
- Preheat oven to 400 degrees. Line a standard size muffin tin with liners; set aside.
- In a large mixing bowl or the bowl of a stand mixer, combine the sugar and oil. Beat on high for 2 minutes. Combine the cocoa and the hot water in a small bowl, whisk until a smooth paste forms.
- Add the cocoa and hot water mixture to the sugar and oil, beat for 1 minute. Add the eggs ,vanilla, and peppermint oil (or extract) mix until combined.
- In a separate mixing bowl, whisk together the flour, baking powder, baking soda and salt. Gradually alternate adding the dry ingredients and the sour cream to the large mixing bowl. DO NOT OVER-MIX. Fold in 1 cup of the chocolate chips with a spatula.
- Using a large scoop, fill each muffin liner.
- Sprinkle the remaining ⅓ cup of chocolate chips on top and gently press into the batter.
- Place in the oven to bake for 7 minutes at 400ºF, then reduce the heat to 350ºF and continue baking for 10-12 more minutes. The cracks should look slightly moist and the edges should be firm.
- Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.