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Double Chocolate Peppermint Muffins

Add just a sprinkle of crushed peppermint and you have a sweet treat without all the sugar!

Ingredients & Directions

Ingredients

  • 2 cups
    all-purpose flour
  • 1⁄2 cup
    unsweetened cocoa powder
  • 1 tsp
    baking powder
  • 1⁄2 tsp
    salt
  • 1⁄2 cup
    baking sugar substitute
  • 2
    large eggs, room temperature
  • 1⁄2 cup
    sour cream or plain yogurt, room temperature
  • 1⁄2 cup
    vegetable oil
  • 1⁄2 cup
    milk (any kind), room temperature
  • 1⁄2 tsp
    peppermint extract
  • 3⁄4 cup
    LILY'S Peppermint Flavor Baking Chips
  • 1⁄2 cup
    LILY'S Semi-sweet style Baking Chips
  • Crushed peppermint for garnish

Directions

Equipment Needed 
oven oven
 large bowl large bowl
 baking pan baking pan
1

Preheat oven to 400 F. Line a standard muffins tin with paper liners and set aside.

2

In a large bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.

3

In a separate bowl, whisk together sugar substitute, eggs, sour cream, vegetable oil, milk and peppermint extract.

4

Pour wet ingredients into bowl of dry ingredients. Mix just until combined. Add LILY'S Peppermint Flavor Baking Chips and LILY'S Semisweet Baking Chips. Stir until incorporated.

5

Transfer batter to prepared pan and add a sprinkle of crushed peppermint if desired.

6

Bake at 400 F for 18 to 20 minutes or until a toothpick inserted in the center of a muffin comes out with little to no crumbs. Let muffins cool in the pan for a couple minutes before removing from the pan to a wire rack to cool completely. Yields 14 muffins.


Recipe contributed by Ifyougiveablondeakitchen.

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