Chocolate and mint muffins recipe

I‘ve  tried to bake these muffins for 3 times and each time I failed: they were or too dry and reminded cookies, or didn’t rise or “exploded” in the oven. despite of the fact that I followed the basic recipe, something went wrong (obviously the author just used baking powder with another “baking power”). Fortunately the fourth attempt was successful so I can finally share the recipe.

Even with some experience in baking that I already have, these muffins were “something new to try” because I used baking powder in this recipe for the first time as I almost always bake with yeasts.  Chocolate and mint is a nice combination, but be careful with amount of mint you add as otherwise your muffins will taste like a toothpaste. (I made this fault too as I had almost a full package of dry mint that I’d bought to cook Eshkeneh soup).

• Flour – 2 glasses
• Sugar – 1 glass
• Cocoa powder – 3 tablespoons
• 1 egg
• Dry mint – 2 tablespoons
• Baking powder 12 g (its 1 package for 0,5 kg of flour)
• Salt – half a teaspoon
• Sunflower oil – 75 ml
• Vanilla sugar – 10 g
• Water – 1 glass
• Crushed chocolate


  1. Mix the flour, cocoa, mint, sugar, vanilla sugar, salt and baking powder. Then add water, oil, break an egg and knead the dough.
  2.  Put the dough into silicon forms for muffins and add pieces of crushed chocolate at the top of each muffin. Notice: as baking powder will start to work in the oven and muffins will rise, fill forms with the dough only to 3/4 of the form height Bake for 30 minutes in oven preheated to 180C.

Wait until muffins cool and gently pull them out of the forms.

I made of picture of the muffins with coffee on the background because they make great taste combination together.

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