muffin of the month, december 2016: chocolate peppermint muffins

previous non-vegan, non-GF monthly muffins

11/15, pumpkin streusel muffins || 6/16, blackberry almond muffins || 7/16, english muffins || 9/16, whole wheat english muffins

 

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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.

 

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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.

 

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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!

Nick P.

Categories: Breads, muffins