Go Back
–+ servings
Peppermint Hot Chocolate Muffins

Peppermint Hot Chocolate Muffins

Delight in these festive Peppermint Hot Chocolate Muffins, combining rich chocolate and refreshing peppermint for a perfect holiday treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 38 minutes
Servings: 12 muffins
Course: DESSERTS & TREATS
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose flour Consider using whole wheat for a nutty flavor.
  • ¾ cup Unsweetened cocoa powder Avoid Dutch-processed cocoa to maintain leavening.
  • 2 teaspoons Baking powder Ensure it's fresh for best results.
  • 1 te teaspoon Baking soda Essential for creating a light texture.
  • ½ teaspoon Salt Use sea salt for a gourmet touch.
  • 1 cup Granulated sugar Brown sugar can be used for a richer taste.
  • 2 large Eggs Ensure they’re at room temperature.
  • 1 cup Whole milk or buttermilk Buttermilk gives a delightful tang.
  • ½ cup Vegetable oil or melted butter Melted coconut oil works well too.
  • 1 teaspoon Peppermint extract Use sparingly as it is potent.
  • 1 teaspoon Vanilla extract Use pure vanilla for the best flavor.
  • 1 cup Chocolate chips or chunks Opt for dark chocolate for a richer flavor.
  • ½ cup Crushed candy canes Use more for topping if desired.
For the Glaze (optional)
  • ½ cup Chocolate glaze Drizzle on top for enhanced flavor.

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • spatula
  • measuring cups
  • measuring spoons

Method
 

How to Make Peppermint Hot Chocolate Muffins
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners and spray with nonstick cooking spray.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, beat the eggs with sugar until smooth. Add milk, oil (or melted butter), peppermint extract, and vanilla extract.
  4. Pour the wet mixture into the bowl of dry ingredients and gently fold until combined.
  5. Fold in chocolate chips and crushed candy canes until evenly distributed.
  6. Fill each muffin liner about ¾ full with the batter.
  7. Bake for 16–18 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
  8. Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack.
  9. If desired, drizzle chocolate glaze on top and sprinkle with extra crushed candy canes before serving.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

For an indulgent twist, serve with a dollop of whipped cream on top. Always measure flour accurately to avoid dense muffins and use room temperature ingredients for a smoother batter.

Tried this recipe?

Let us know how it was!