So everyone’s gone home for winter break. I have to stay an extra 3 days for track and have nothing to do. That always means time to bake! It also means I am trying to use up all the food in my fridge before I go home for two weeks. I looked up a bunch of chocolate muffins and created my own based on what I saw and what I wanted.
Double Chocolate Chip Peppermint Muffins
yields 12 regular muffins
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/3 cup light brown sugar, packed
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 cup low-fat milk
1/4 cup heavy cream
1 large egg
2 tablespoons olive oil
1 teaspoon vanilla extract
1/4 + 1/8 teaspoon peppermint extract
1 cup semisweet chocolate chips
1/2 cup Andes peppermint chips
-Preheat oven to 350 degrees F.
-Grease your muffin tins with baking spray.
-In a medium bowl combine the flour, cocoa, baking powder, baking soda and salt, mixing with a whisk.
-In a large bowl combine the milk, cream, brown sugar, egg, olive oil, vanilla, and peppermint extract.
-Add the dry ingredients to the wet ingredients and mix to combine.
-Add the chocolate chips and peppermint chips, stirring to combine.
-Fill muffin cups 3/4 full. Bake for 20-25 minutes.
-Allow to cool. Enjoy!