White chocolate and mint muffins
Lately I’ve been overwhelmed with work, travel, and Christmas preparations. In fact, I’ve been trying for several days to publish these muffins, but it hasn’t been possible until today. And just barely, because with all the hustle I’ve had to make an extra effort and convince myself that today was the day :).
The truth is that even if I’m rushing, I’m really glad I can finally share them, because with just one bite you’ll almost instantly regain your inner peace. I totally recommend them. Without further delay, here they are: tasty, delicious, and as always, easy and quick to make. Are you in?
Ingredients for 12 units
12 paper muffin liners
250 g wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
150 g white chocolate chips (or chopped white chocolate)
50 g sugar
150 ml milk
80 ml vegetable oil (I used extra virgin olive oil)
1 large egg
1 teaspoon dried mint (plus a bit more for decoration)
2 dessert spoons of liquid vanilla
1 pinch of salt
Preparation
If you have white chocolate but not chips, you can start by cutting it into small cubes.
In a large bowl, mix the flour with the baking powder, baking soda, chocolate chips (or pieces), and mint, and set aside.
In another bowl, beat the egg and add the sugar, liquid vanilla, milk, oil, and a pinch of salt.
Pour the mixture from the second bowl into the first and stir until combined. If it becomes too thick to stir, add a splash of milk, but the batter should remain fairly thick.
Divide the batter among the paper molds, previously placed in a more rigid tray to prevent them from deforming (I usually use a silicone mold or flan molds). Fill them only 2/3 full so they can rise. Sprinkle a little mint on top before baking (optional).
Preheat the oven to 200ºC for 5–10 minutes. Bake the muffins on the middle rack for about 25 minutes.
Once baked, let them rest for about 5 minutes in the mold so they don’t break. Remove and let them cool.
Things to keep in mind
You can freeze them and take them out a few minutes before eating, either reheating them in the oven or for 30 seconds in the microwave.
The amount of white chocolate is approximate; you can use more or less according to your taste. Simply balance it with more or less sugar.