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Mint Chocolate Muffins
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Mint Chocolate Muffins

Course Snack
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 18
Calories 272kcal

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup Andes mints chopped
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/4 cup Andes mints chopped

Instructions

  • Preheat oven to 400 degrees F. Grease 18 muffin cups or line with paper muffin liners.
  • Combine flour, sugar, 1 cup Andes mints, cocoa powder, baking soda and salt in a large bowl. Whisk egg, sour cream, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups about 2/3 full and sprinkle with remaining 1/4 cup chopped Andes mints.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 - 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition

Calories: 272kcal | Carbohydrates: 33g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 145mg | Potassium: 82mg | Fiber: 2g | Sugar: 21g | Vitamin A: 106IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 2mg