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2026-07-21 16:50:58 +02:00
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+Mint chocolate chip muffin
+9
+Mint chocolate chip muffins
+---
+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
+---
+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.
+---
+Never overmix
+---
+bento
+baking
+sweet
+---
+Easy
+Optional oven ~ microwave
+No
+By hand ~ cutlery
+Low
+Mild
+Medium
+Stays moist
+Crumbs likely