(Makes 18)
From Jenna: Katie gave me this recipe and told me it was an easy one. She was right. It's basically two steps. All the dry ingredients go together, then all the wet ingredients. Then you mix the two. A snap! I adore muffins morning, noon, and night, and adding the mint? Brilliant!
Preheat oven to 400 degrees (F). Line 18 muffin cups with paper muffin liners.
In a large bowl, combine flour, sugar, 1 cup chopped Andes mints, cocoa powder, baking soda, and salt.
In another bowl, whisk the egg, sour cream, milk, vanilla, and oil until smooth. Pour the mixture into the chocolate mixture and stir until batter is blended. Don't overmix.
Fill prepared muffin cups about 2/3 cup full and sprinkle with additional 1/4 cup chopped Andes mints.
Bake 15 - 18 minutes, until a toothpick inserted into the center comes out clean.
Cool for 10 minutes in pan before setting muffins on a wire rack to cool completely.
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