Made with the iconic Girl Scout cookies, these Thin Mint chocolate muffins are sweet and chocolatey with a little crunch for fun.
The idea for these muffins popped into my head in the middle of the night unbidden. I wasn’t even thinking about muffins! What if, my brain said, you put a thin mint at the bottom of the silicone muffin cups and spooned chocolate batter in on top? Intriguing idea, I replied.
So the first thing I did the next morning was to open the box of Thin Mints I had just bought from the cutest little scout outside my local grocery store the day before, to check if one would fit nicely in the bottom of my silicone muffin cups. It did!
A little backstory. My very first job out of university was at the San Jacinto Girl Scout Council, in development (read: fundraising) which included the annual cookie sale. In my first year, we joined together with Houston area chefs who created recipes using the cookies which were then served at a party for donors. It was a lot of fun and raised substantial funds. Ever since, when I see Girl Scout cookies, I can’t help but think of creative ways to use/eat them.
Thin Mint Chocolate Muffins
I highly recommend using silicone baking cups for this recipe so that the Thin Mints don’t stick to your pan. If you can’t find Thin Mints, Keebler makes one called Grasshopper Cookies (or Fudge Mint Delights in some countries) which would work. Walmart brand Fudge Mint Cookies are also very similar.
Ingredients for 12 muffins
3/4 cup or 180ml milk
2 teaspoons vinegar
1 3/4 cups or 220g flour
3/4 cup, packed, or 150g dark brown sugar
1/2 cup or 40g natural unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/3 cup or 80ml canola or other light oil
2 teaspoons vanilla
8 Thin Mint cookies for the batter and topping
12 Thin Mint cookies for lining the silicone baking cups
Method
Preheat the oven to 350°F or 180°C.
Roughly chop the 8 Thin Mints, setting aside about 1/3 for topping.
Add the two teaspoons of vinegar to the milk in a measuring cup. Stir and set aside.
In a large mixing bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda and salt.
In a smaller mixing bowl, whisk together the eggs, oil and vanilla, along with the slightly curdled looking milk/vinegar mixture.
Add the larger pile of chopped cookies to the dry ingredients.
Fold the wet ingredients into the dry ingredients, until just combined. There may still be some flour showing and that’s fine.
Put one Thin Mint at the bottom of each silicone muffin cup, rounded side up.
Use a scoop or large spoon to fill the prepared muffin cups. They are going to be pretty full. Sprinkle the tops with the remaining chopped cookies.
Bake for 20-25 minutes or until a toothpick comes out clean. Mine took only 20 minutes. You do not want to over bake these and dry them out.
Put the muffin pan on a wire rack to cool for about five minutes.
Remove the muffins from the pan and continue to cool on the wire rack.
Carefully remove the silicone muffin cups. Here's one upside down!
Enjoy the chocolate muffins with crunchy bottoms!
It’s the last Monday of the month, which means it time for Muffin Monday! Check out the lovely recipe links below.
- Apple Corn Muffins from A Day in the Life on the Farm
- Cranberry Oat Bran Muffins from A Messy Kitchen
- Maple Corn Muffins from Jolene's Recipe Journal
- Thin Mint Chocolate Muffins from Food Lust People Love
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.
Pin these Thin Mint Chocolate Muffins!
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