Fresh Mint Muffins with Chocolate Chips #MuffinMonday

It is mint season again here on the Farm.  My garden overflows with mint that I spend the rest of the summer trying to find new recipes for and drying for use during the winter.  

These delicious muffins start by steeping fresh mint in milk and butter.  When this mixture cools sufficiently it only takes minutes to turn them into a wonderful breakfast, snack or dessert.

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

• Fresh Mint Muffins with Chocolate Chips from A Day in the Life on the Farm
• Lemon Crumb Muffins from Jolene's Recipe Journal
• Lemon Mascarpone Muffins from Food Lust People Love
• Mexican Street Corn Muffins from Palatable Pastime
• Sourdough Lemon Poppy Seed Streusel Muffins from Zesty South Indian Kitchen
• Sweet Potato Muffins with Cinnamon Crunch from Karen's Kitchen Stories

These muffins contain no extracts, all the mint flavor comes from adding fresh mint to milk as it warms to melt the butter.  Let it cool while your oven preheats and you gather your dry ingredients.  

This lent the muffins just enough mint flavor without being overpowering.  I thought about dying them green so that people would recognize they were mint flavored.

I decided that it wasn't necessary since they were only for family and none of us have any mint allergies/aversions.  

I made these muffins on the Saturday before Memorial Day.  We enjoyed them for breakfast in the morning and then again for dessert after dinner.  The following day we had a Birthday/Memorial Day family dinner and I included them on the dessert buffet.  They were a huge hit.

Muffins, Breads, Mint, Chocolate, Breakfast, Snack

Breads, Muffins

American

Yield: 12 muffins

Author: Wendy Klik

Fresh Mint Chocolate Chip Muffins

These delicious muffins start by steeping fresh mint in milk and butter. When this mixture cools sufficiently it only takes minutes to turn them into a wonderful breakfast, snack or dessert.

Prep time: 5 MinCook time: 15 MinInactive time: 15 HourTotal time: 15 H & 20 M

Ingredients

• 2/3 c. milk
• 15-20 mint leaves, coarsely chopped
• 1 stick butter
• 2 c. flour
• 1/3 c. sugar
• 1/3 c. brown sugar
• 2 t. baking powder
• pinch of kosher salt
• 2 eggs
• 6 oz. chocolate chips

Instructions

1. Add the milk and mint to a small sauce pan set over med heat. Add the butter and cook, stirring occasionally until butter is melted. Remove from heat and let cool.
2. Whisk together the flour, both sugars, baking powder and salt in a large bowl. Make a well in the center of the dry ingredients.
3. Strain the cooled, milk/butter mixture into a small bowl, pressing on the mint leaves to extract any liquids before discarding. Whisk the eggs into the milk mixture and pour into the well of dry ingredients.
4. Mix with a wooden spoon until just combined. Stir in the chocolate chips.
5. Divide batter between 12 Muffin cups that have been treated with baking spray.
6. Bake in a preheated 400* oven for about 15 minutes, until a skewer inserted removes cleanly.

Nutrition Facts

Calories

278.88

Fat (grams)

13.05 g

Sat. Fat (grams)

7.88 g

Carbs (grams)

37.66 g

Fiber (grams)

0.68 g

Net carbs

36.97 g

Sugar (grams)

20.32 g

Protein (grams)

3.67 g

Sodium (milligrams)

163.25 mg

Cholesterol (grams)

49.16 mg

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