Chocolate Chobani Mint Muffins.

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Today, while out discovering this amazingly huge kitchen store that I didn’t know even existed near me – I found these awesome Guittard Mint Chips and just knew I had to buy them! I’m a huge fan of Guittard chips and these green little treats had my name written all over them.

So I took my famed Double Chocolate Chobani muffin recipe and morphed it into these fabulous little treats.  They are the quintessential after-school snack.  How cute would these be for St. Patty’s day too!?!

Ingredients:

1 c of all purpose flour
1/2 c of good quality dark cocoa powder (I used Wilbur)
2 tsp of baking powder
1/4 tsp of salt
3/4 c of sugar
1 c of non fat vanilla Chobani yogurt
3 large eggs, room temperature
1 tsp of vanilla extract
1/2 tsp of mint extract
1/2 c of canola oil
1/2 c of mint chips (I used Guittard) or more if you like 🙂

Directions:

Preheat your oven to 350 degrees.  Spray your muffin pan (I used a mini muffin pan) with non stick floured baking spray.

In a large mixing bowl, sift you flour, cocoa, baking powder and salt.  Then add sugar and mix to combine.  In your stand mixer, paddle attached, add yogurt, eggs, vanilla and oil.  Combine.  Then add the dry ingredients to the wet. Combine, avoid over-mixing.  Then fold in the mint chips by hand.

Using a small scoop (I use a melon baller) add batter to the muffin tins.  Fill 3/4 of the way allowing room for the muffin to grow.  I baked mini muffins for 18-20 minutes.  I inserted  a toothpick to ensure the muffins were done baking.  Some chocolate from the chips may be on the toothpick but as long as the batter isn’t present, they are done.

— Knead to Cook

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