Do you like Mint? If the answer is yes, you cannot miss these Muffins with Mint Syrup super fluffy, delicious, and fragrant! They will become your favorite breakfast or snack dessert! I also prepared a video recipe, which you can find below, with the step-by-step process to follow. I thought you might enjoy making them with me. A seasonless recipe, perfect all year round, easy and quick to make, just 30 minutes and the muffins are ready to be enjoyed!
Think of Father’s Day, for example; they make a cute gift for Dad. Or St. Patrick’s Day, when everything turns a bright green, just like the gluten-free Mint Syrup I am suggesting today. Then there’s Carnival, where every color becomes the star of masks and costumes. Or Christmas, green is one of the symbolic colors of the holiday season, like the green of Christmas Trees.
I thought of this recipe after receiving a mega package of products from Fabbri 1905, which included, among others, the Mint Syrup. A mega gift that filled me with joy; it’s not every day the courier rings with a package of treats and specialties just for me and my recipe blog!
You can take advantage of a 20% discount on your purchases, directly from the Fabbri 1905 website by entering the discount code (in all caps) FABBRIRICETTEDIBEA20. I hope you enjoy this discount for purchasing the products I will use for the next recipes. A way to be closer to you not only when you cook but also in your everyday shopping. Get the gluten-free Almond Milk Syrup because I already have the next recipe ready, and a jar of Candied Ginger, which is one of the newest products from the Fabbri Family. Note that Fabbri Syrups have a really low-calorie content, so they are perfect to consume if you are on a diet but still want to enjoy the taste of a fresh and refreshing drink! I’ve already given you a little spoiler of the next recipe!!
A few months ago, I made mint panna cotta that you absolutely loved, so this morning, I got busy to offer you a new recipe of delicious and fragrant Muffins. The Menta Ciock Cake is also always among the most-read recipes on the blog, so I thought of the Muffins, perfect for serving at a family breakfast or the kids’ afternoon snack after returning from the beach or school in a few months. You can find the links to both of these recipes below to click and read and save the procedures so you can prepare them.
I will also leave you other muffin recipes I have recently made with seasonal fruit: strawberries, blueberries, and peaches! Summer is the season I love!
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Carnival
- Energy 251.64 (Kcal)
- Carbohydrates 34.18 (g) of which sugars 29.95 (g)
- Proteins 3.18 (g)
- Fat 11.94 (g) of which saturated 7.43 (g)of which unsaturated 4.28 (g)
- Fibers 0.49 (g)
- Sodium 45.91 (mg)
Indicative values for a portion of 73 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 12 Muffins with Mint Syrup
- 13 tablespoons mint syrup (Fabbri 1905 Gluten-Free Specialty with Piedmont Mint)
- 2 eggs (at room temperature)
- 1.6 cups cake flour (soft cake flour)
- 0.4 cups potato starch
- 0.63 cups milk (at room temperature, in my case lactose-free)
- 10.5 tablespoons butter (softened at room temperature, in my case lactose-free)
- 0.75 cups sugar (white)
- 1 packet baking powder (preferably non-vanilla)
- 1 pinch salt
You can substitute butter with vegetable oil, about 120 ml. You can increase the amount of mint syrup to achieve a more intense color. In this case, some extra grams of cake flour might be needed.
Tools for Preparing Mint Muffins
- 1 Bowl
- 1 Electric whisk
- 1 Spoon
- 1 Scale
- 1 Muffin pan
- 12 Cupcake liners
- 1 Oven
- 1 Ladle
I used the ladle to pour the batter simply and quickly into the cupcake liners. If you want to buy the same ones I used for this recipe, you can do so by clicking here.
Steps for the Mint Syrup Muffin Recipe
Let’s start preparing the Mint Muffins by preheating the oven to 356°F with the static mode. Now, let’s focus on the batter for these small, yummy desserts. Sift the flours, the soft cake flour, the potato starch, and the packet of baking powder. Then take a nice big bowl with high edges, break the two eggs into it at room temperature, and beat them with the electric whisk, gradually adding the sugar and a pinch of salt.
Please take your time with this step, do not rush, it is one of the crucial steps to give the right consistency and body to the batter. You should beat the eggs with the sugar for at least a couple of minutes; you will see that it becomes a fluffy and light batter. Recommended speed: between 3 and 4, so a medium power.
At this point, we can start incorporating, piece by piece, the butter softened at room temperature. When I use butter in a recipe, I take it out of the fridge at least 30 minutes before working it with the other ingredients so that it is the right consistency. This, as you can imagine, is also one of the crucial steps in the recipe for its success. Then add piece by piece to our batter until the specified amount of butter is gone.
Take a glass of milk, at room temperature, and pour it in slowly while continuing to mix with the electric whisk at low speed. We can now start adding the previously sifted flours. One spoon at a time, slowly and without haste. When we have added about half of the flour dose, we can pour in the tablespoons of mint syrup.
Start with about 10 heaping tablespoons. Then gradually, based on the color of the batter obtained, you can decide if you want to add more. In the muffins I made this morning, I added a full 12 tablespoons of mint syrup. The batter is finally ready, and we can proceed.
Take the muffin pan and place the 12 paper liners. Now take either a spoon or a small ladle, as I did. I find it a very convenient and practical solution because this small ladle holds the perfect amount for each liner.
Once all the batter is transferred into the liners, we can bake them. Set a first timer for 25 minutes and bake at 356°F with the static mode. After this initial period, we can check with a long toothpick the doneness of the muffins. If necessary, proceed for another 5 minutes, otherwise, we can remove the mint muffins from the oven. This morning, with the oven well preheated, 26 minutes in the oven were sufficient.
The desserts are finally ready to be enjoyed! Now we just have to decide whether to decorate them with hazelnut cream and coconut flour as I did, or leave them plain. At my house, the family was split between these two versions; the kids and the aunt preferred the ones with chocolate, while the others voted the plain muffins as the winners.
Let me remind you that I await you every morning here on my recipe blog or on the group and the Facebook fan page of Le Ricette di Bea with the Recipe of the Day!!!
You can take advantage of a 20% discount on your purchases, directly from the Fabbri 1905 website by entering the discount code (in all caps) FABBRIRICETTEDIBEA20. I hope you enjoy this discount for purchasing the products I will use for the next recipes. A way to be closer to you not only when you cook but also in your everyday shopping. Get the gluten-free Almond Syrup because I already have the next recipe ready, then the Candied Ginger which is one of the newest products from the Fabbri Family.
Storage of Muffins with Mint Syrup
We can store the Mint Muffins in a container with a lid for a few days. They will remain fluffy and delicious as freshly baked. But I am quite sure they won’t last the first day; they will be gone much sooner! These sweet muffins are irresistible, one leads to another.
