- 1 stick unsalted butter
- 1 bunch fresh mint (roughly a ½ cup)
- 2 cups all-purpose flour
- 1 tablespoon ground flaxseed (optional)
- 1 tablespoon hulled hemp hearts (optional)
- ⅓ cup light brown sugar
- ½ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- ⅔ cup whole milk or buttermilk
- 2 large eggs
- 1 teaspoon vanilla bean paste or extract
- 2 cups chocolate chips (I like semi-sweet)
- Turbinado sugar, for topping (optional
- Melt the butter in a small saucepan over medium heat. Once it is melted, add the mint and remove the pan from the heat. Allow the mint to steep in the hot butter for AT LEAST 15 minutes. The longer the better! Mine sat on the stove for about a half hour.
- Meanwhile, get your other ingredients together and preheat the oven 400°F. Line a muffin tin with paper liners (or grease with butter/nonstick spray).
- In a large bowl, whisk together the flour, flaxseed, hemp hearts, brown sugar, granulated sugar, baking powder, and salt.
- In another bowl, whisk together the milk, eggs, and vanilla.
- Discard the mint from the butter and whisk the butter into the milk mixture. If the butter has cooled and resolidified, just reheat it for a few seconds until it’s liquid again.
- Add the milk mixture to the dry ingredients and stir gently until everything is just combined. Stir in the chocolate chips, saving a few tablespoons for dotting on top of the muffins.
- Scoop the batter into the prepared muffin tin and top the muffins with the remaining chocolate chips. Sprinkle each muffin with a little bit of turbinado sugar (this is optional, but it adds a nice crunch to the tops of the muffins).
- Bake for 18-20 minutes or until the muffins are puffed, golden around the edges, and set in the center.
- Cool for a few minutes in the muffin tin and then transfer the muffins to a cooling rack. Serve warm or at room temperature.
- The flaxseed and hemp hearts are optional here. I add them to almost all my baked goods for an extra dose of protein, fiber, and healthy fats