Peppermint Mocha Muffins

Love peppermint mocha coffee? You’ll love these Peppermint Mocha Coffee Muffins that are double the chocolate and double the peppermint.

2 cups unbleached all-purpose flour 
1 cup cocoa powder 
2 tablespoons espresso powder 
2 1/2 teaspoons baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt
2 large eggs plus 1 egg yolk
1 1/4 cups granulated sugar 
1/2 cup vegetable oil 
1 1/2 cups full fat plain greek yogurt
1/2 tablespoon peppermint extract 
2/3 cup mini chocolate chips
2/3 cup Andes peppermint baking chips

• Preheat your oven to 375º Fahrenheit and grease or line muffin tins with paper liners.
• In a small bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. 
• Set aside.
• In a large bowl beat the eggs and sugar until pale and thick.
• Beat in the oil until incorporated
• Beat in the yogurt and peppermint extract until fully combined.
• Fold in the dry ingredients until just combined. Try not to over mix the batter. Be gentle!
• Fold in chocolate and Andes mints.
• Divide the batter between 24 muffin cups.
• Bake for 10 minutes then drop the heat down to 350º F
• Bake for an additional 5-10 minutes or until an inserted toothpick comes out clean.
• Store in an airtight container at room temperature.

Recipe: Tastes of Lizzy T