Mint chocolate chip muffin
9
Mint chocolate chip muffins
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Flour|260|g
Brown sugar|150|g
Baking powder|11|g
Salt|0.5|tsp
Eggs|2|pcs|room temperature
Buttermilk|120|ml ~ Milk|120|ml|+ 1 tbsp lemon juice
Mint|10|leaves
Neutral oil|100|ml
Vanilla|1|tsp
Chocolate|150|g
Lemon|0.5|pcs
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Cold-infuse the milk with half the mint for at least 1 hour.
Finely chop the other half of the mint, add the lemon zest and rub by hand into the brown sugar. Infuse at least 30 minutes.
Strain the sugar to remove most of the mint.
In one bowl: mix flour, baking powder, salt.
In another bowl: eggs, strained milk, oil, vanilla.
Pour the wet into the dry.
Mix very briefly.
The batter should be thick and lumpy.
Add the chocolate without overmixing.
Rest the batter 30 minutes at room temperature.
Preheat the oven to 220°C.
Fill the muffin tins to the brim.
Bake 5 minutes at 220°C.
Lower to 180°C without opening the oven.
Bake another 15–18 minutes.
Let cool 5 minutes before unmoulding.
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Never overmix
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bento
baking
sweet
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Easy
Optional oven ~ microwave
No
By hand ~ cutlery
Low
Mild
Medium
Stays moist
Crumbs likely
