Mint Chocolate Chip Muffins

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?

Mint Chocolate Chip Muffins


  • 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.