Mint chocolate chip ice cream. Thin Mints. Grasshoppers. If it has mint and chocolate I’m in.
When I started making these muffins (and the strawberry hazelnut muffins from a little while ago), I got to thinking, what makes a muffin different from a cupcake? Should these have really been cupcakes? Are they just cupcakes disguised as muffins? I did an informal poll of my mom and sister and then consulted the Google oracle to see what answers I could come up with.
So what makes a muffin a muffin and a cupcake a cupcake? Eugenie’s Kitchen has a great post comparing the two. So I consulted the charts she drew up and decided that I’m still calling these muffins. If you decide to put frosting on them and call them cupcakes, I won’t tell anyone.
Let’s just pretend they’re healthy together, ok?
- 2 cups all purpose flour
- 2 tsp baking soda
- ¼ cup oil
- ¼ cup Greek yogurt
- ½ cup sugar
- ¾ cup milk
- 1 egg
- 1 tsp mint extract
- palmful of fresh, finely chopped mint
- 1/2 cup dark chocolate chips (use any type of chocolate you like)
- Preheat oven to 350F.
- In a large bowl mix together flour, baking soda, and sugar.
- Whisk, oil, Greek yogurt, milk, egg, and mint extract and combine with dry ingredients.
- Chop fresh mint leaves as fine as possible and fold into batter.
- Lastly, add chocolate chips and mix batter one final time.
- Grease muffin tins or line with parchment paper and fill each ½ way with batter.
- Bake for 25 minutes – 30 minutes until a knife comes out clean.
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