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These After Eight Triple Chocolate Muffins (Copycat Costa) are packed full of chocolate chunks, cocoa powder, and After Eight chocolates. These are mint thins, and you can (of course) use any brand you like. These are a fabulous treat, and are a slight copycat of a UK coffee chain – Costa Coffee. You may know by now, these are always some of my most popular recipes on my blog, and for good reason! These are so easy to make at home, and so much cheaper!
With any mint chocolate recipe, you have a choice whether to add peppermint extract. I add just a touch to the actual muffin recipe, then I use some in the icing too. This is optional, but fabulous if you’re a mega fan of mint chocolate!
For any muffin recipe, we keep moisture high and stirring low for the best texture. Feel free to add fruit, nuts or chocolate chips, but I’m not convinced they need it! These will keep for a few days in an airtight container, making them a great grab and go breakfast or lunchbox snack. That said, eating them warm not long out of the oven is an unrivalled experience.
I recommend using only a wooden spoon to mix the muffin batter, and you’ll only need one bowl. I weigh everything directly into one large mixing bowl (a Pyrex one is a great choice for most baking recipes). Ensure the butter has cooled a little before adding to prevent the eggs from cooking. These muffins are super lemony without being sour, and are helped along by the addition of a little glaze on top.
TIPS FOR the best After Eight Triple Chocolate Muffins (Copycat Costa)
- Moisture: These contain milk, egg, oil and melted butter for moisture. All are needed to prevent the worst sin: dry muffins.
- Mixing: Prevent dense/dry muffins by sticking to a wooden spoon and mixing until only *just* combined.
- Bake Time: Put them into the oven at a relatively high heat and LEAVE THEM ALONE. No turning, no checking, just let them do their thing until they look totally golden.
- Icing: Optional, but gives them such a cute look! Make sure the muffins are totally cool before adding this or it will melt. Also, do make sure your icing is thick enough to hold – you could test by drizzling some over a round surface.
The recipe below makes 6 muffins, but of course, feel free to double it (I use a 6 hole muffin tin – like these ones)! These After Eight Triple Chocolate Muffins (Copycat Costa) are really great for so many occasions, but for more muffin recipes, check out these Cherry Bakewell Muffins these Bakery Style Blueberry Muffins. For videos, check my Instagram. I also have plenty more muffin and brunch inspiration on the blog!
After Eight Triple Chocolate Muffins (Copycat Costa)
Ingredients
- 150 g Plain Flour
- 15 g Cocoa Powder
- 1 tsp Baking Powder
- 110 g Granulated Sugar
- 1 Medium Egg
- 75 ml Milk
- 50 g Unsalted Butter Melted
- 30 ml Vegetable Oil
- 1 tsp Peppermint Extract (Optional)
- 100 g Milk Chocolate Chips
- 8 After Eights/Mint Thins Roughly Chopped
For the Topping
- 4 tbsp Icing Sugar
- 2 tsp Milk
- 1 tsp Peppermint Extract
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line a 6 hole muffin tin.
- In a large bowl, combine the dry ingredients (flour, cocoa powder, baking powder, sugar and a pinch of salt).
- Make a well and add in the liquid ingredients (melted butter, milk, oil, peppermint extract and egg). Mix until just combined.
- Add in the chopped chocolate/after eights and combine. Pour into the muffin liners, until about 2/3rds full. Bake 15-18 minutes, until a skewer inserted comes out clean. Let cool on a wire rack.
- Make the icing by combining ingredients in a bowl/large mug. The icing should be really stiff. Add a teaspoon to each muffin before adding an After Eight!
