previous non-vegan, non-GF monthly muffins
You know, I’m really getting into this whole chocolate thing. Immediately following last month’s vegan chocolate muffins, I decided to work on some (non-vegan) chocolate peppermint muffins.
Chocolate and peppermint is one of those combinations I will always relate to on a spiritual level. Peppermint schnapps are my jam.
Lately, I’ve had chocolate shortbread and chocolate peppermint tarts on my mind, though those may have to wait for another winter. Last weekend, I went to Guglhupf bakery to see if they had any of their namesake pastry: kugelhopf. They had one, a chocolate kugelhopf. I’m making progress in my chocolate pastry endeavors, but it’s all baby steps, and I’m not quite at the point yet where I want to buy a chocolate cake, even if it’s yeasted and German.
My search for German yeasted things in the Triangle continues, but for now, I have these un-yeasted (but leavened nonetheless) chocolate bad boys to keep me company.
At first, I tried baking them with whole peppermint York patties on top, and the patties ruptured all over the oven. Next, I cut the patties in half and stuffed them into the batter…they still ruptured, and this time, they made craters in the muffins, as well. Even without the chocolate-covered peppermint candy hockey pucks, though, these are still the bomb.
chocolate peppermint muffins
adapted from vegan chocolate muffins
makes 1 dozen
200 g all-purpose flour
50 g unsweetened cocoa powder
2 tsp baking powder
a dash of salt
150 g granulated sugar
1 tsp peppermint extract
2 large eggs (50 g each)
100 g canola oil
150 g milk
70 g Andes mints, chopped
powdered sugar for dusting
Preheat the oven to 350 F/190 C, and line a muffin pan with paper muffin cups.
In a small bowl, combine flour, cocoa powder, baking powder, and salt.
In a large bowl, whisk together sugar, eggs, extract, canola oil, and milk, until uniform.
Quickly combine dry and wet ingredients and mix in the chopped Andes mints.
Using a cookie scoop or spoon, fill each muffin cup with batter about 3/4 of the way.
Bake the muffins for 20 – 30 minutes, until springy and plump.
Let muffins cool in pan for a few minutes, then transfer to a wire rack to finish cooling.
When completely cool, dust with powdered sugar.
Hark, the herald peppermint beckons!