If you adore the cozy fusion of refreshing peppermint and rich chocolate, you’re going to fall head over heels for this Peppermint Hot Chocolate Muffins Recipe. These muffins capture all the charm of a wintertime favorite drink in a portable, delicious treat that’s perfect for breakfast, snacks, or dessert. Moist, chocolatey, and kissed with just the right amount of peppermint zing, these muffins bring a festive sparkle to your baking adventures and brighten up any table with their inviting aroma and irresistible taste.
Ingredients You’ll Need
Gathering the ingredients for this recipe is delightfully simple, yet each one plays an essential role in creating those perfect muffins. From the cocoa powder that gives a deep chocolate flavor to the peppermint extract that adds a refreshing twist, every component contributes to the texture, aroma, and overall taste sensation.
- 1 3/4 cups all-purpose flour: The base that provides structure and crumb to the muffins.
- 1/2 cup unsweetened cocoa powder: Adds rich chocolate depth without extra sweetness.
- 1 1/2 teaspoons baking powder: Helps the muffins rise and stay fluffy.
- 1/2 teaspoon baking soda: Works with baking powder to lighten the texture.
- 1/4 teaspoon salt: Balances the sweetness and enhances all flavors.
- 3/4 cup granulated sugar: Sweetens while helping to keep the muffins moist.
- 2 large eggs: Bind ingredients together and add richness.
- 3/4 cup whole milk or buttermilk: Adds moisture and tenderness.
- 1/2 cup vegetable oil or melted butter: Keeps muffins moist with a tender crumb.
- 1 teaspoon peppermint extract: Delivers that signature refreshing peppermint flavor.
- 1 teaspoon vanilla extract: Adds warmth and depth to balance the peppermint.
- 3/4 cup chocolate chips or chunks: Melt into delightful pockets of gooey chocolate.
- 1/4 cup crushed candy canes (plus more for topping): Adds a festive crunch and pops of peppermint throughout.
- 1/2 cup chocolate glaze (optional for drizzling): Elevates the look with a shiny, sweet finish.
How to Make Peppermint Hot Chocolate Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners and give them a quick spray with nonstick cooking spray to ensure the muffins release easily after baking.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This mix forms the foundation for your muffins, ensuring even distribution of rising agents and that rich chocolate flavor throughout.
Step 3: Whip Up the Wet Ingredients
In a separate bowl, beat the eggs and sugar together until smooth and slightly fluffy. Then stir in the milk, oil, peppermint extract, and vanilla extract until everything is well combined. The peppermint and vanilla extracts bring out a refreshing, mellow aroma that instantly brightens the batter.
Step 4: Bring Wet and Dry Together
Pour the wet ingredients into the bowl with the dry mix. Gently fold the mixture together just until you no longer see flour streaks. Overmixing can make your muffins tough, so keeping it minimal is key for a light texture.
Step 5: Add Chocolate Chips and Candy Cane Crunch
Fold in chocolate chips and crushed candy canes carefully, so those delightful chunks and crunchy peppermint pieces get evenly spread through each bite of your muffin.
Step 6: Fill the Muffin Liners and Bake
Divide the batter evenly among the lined muffin cups, filling each about three-quarters full to give enough room for rising without spilling over. Bake for 16 to 18 minutes, or until a toothpick inserted into a muffin comes out clean or with just a few moist crumbs clinging to it.
Step 7: Cool and Add Finishing Touches
Once baked, allow the muffins to rest in the pan for about 5 minutes before transferring them to a wire rack to cool completely. If you love an extra touch of indulgence, drizzle chocolate glaze over the tops and sprinkle with some extra crushed candy canes right before serving.
How to Serve Peppermint Hot Chocolate Muffins Recipe
Garnishes
Consider topping these muffins with a drizzle of chocolate glaze or a light dusting of powdered sugar to highlight their festive flair. Additional crushed candy canes on top not only add color but a refreshing peppermint crunch that’s hard to resist.
Side Dishes
Pair your muffins with a warm cup of milk or a hot beverage like coffee, tea, or even a peppermint-infused hot chocolate to stay on theme. Fresh raspberries or a dollop of whipped cream on the side can elevate the experience even more.
Creative Ways to Present
For get-togethers or holiday brunches, arrange your Peppermint Hot Chocolate Muffins Recipe on a decorated platter lined with festive napkins or evergreen sprigs. Wrapping each muffin in a small clear bag tied with a ribbon makes an adorable edible gift that guests will adore.
Make Ahead and Storage
Storing Leftovers
Keep any leftover muffins in an airtight container at room temperature for up to 3 days to maintain their moistness and flavor. Avoid refrigeration unless your kitchen is very warm, as this can dry them out.
Freezing
Want to save some for later? Simply wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. They freeze well for up to 2 months and thaw quickly on the counter when you’re ready for a peppermint treat.
Reheating
To reheat, pop a muffin in the microwave for about 15-20 seconds or warm it in a preheated oven at 350°F for around 5 minutes. If frozen, allow it to thaw first for best texture. This brings back that freshly baked warmth that makes these muffins so comforting.
FAQs
Can I substitute the peppermint extract?
While peppermint extract is key to that classic flavor, you could try using spearmint or even a few drops of mint syrup for a milder twist, but it won’t be quite the same festive experience.
What if I don’t have candy canes?
If candy canes aren’t on hand, crushed peppermint candies or chocolate chips alone still deliver plenty of flavor and texture. You can even add a pinch of crushed peppermint bark as a festive alternative.
Can I make these muffins gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free flour blend that’s designed for baking. Just keep in mind that texture may vary slightly, but the delicious peppermint and chocolate flavors will shine through.
Is it better to use whole milk or buttermilk?
Both work well here. Buttermilk adds a nice tang and extra tenderness, while whole milk keeps the flavor neutral. Choose based on what you have, or your preference for a subtle flavor difference.
Can I turn this recipe into cupcakes?
Absolutely! This muffin batter doubles perfectly as cupcake batter. Just bake in standard cupcake liners, and if you want, top with a peppermint cream cheese frosting for a delightful dessert twist.
Final Thoughts
There’s something undeniably joyful about whipping up a batch of Peppermint Hot Chocolate Muffins Recipe. The way the chocolate and peppermint swirl together in every bite is simply magical, making these muffins a must-have for chilly mornings, festive gatherings, or any moment you want to feel cozy with a special treat. I can’t wait for you to try this recipe and share it with your loved ones—it truly brings a little holiday spirit straight to your kitchen anytime you need it.
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Peppermint Hot Chocolate Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Peppermint Hot Chocolate Muffins are a festive and delightful treat perfect for the holiday season. Rich with cocoa and chocolate chips, and infused with refreshing peppermint extract, these moist muffins combine the warm flavors of hot chocolate with a cool peppermint twist. Topped with a drizzle of chocolate glaze and crushed candy canes, they bring a perfect balance of sweetness and minty crunch in every bite.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
Wet Ingredients
- 2 large eggs
- 3/4 cup whole milk or buttermilk
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
Mix-ins & Toppings
- 3/4 cup chocolate chips or chunks
- 1/4 cup crushed candy canes (plus more for topping)
- 1/2 cup chocolate glaze (optional, for drizzling)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners and lightly spray with nonstick spray to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt thoroughly to ensure even distribution of leavening agents and cocoa.
- Mix Wet Ingredients: In a separate bowl, beat the eggs with granulated sugar until well combined. Add the milk, vegetable oil, peppermint extract, and vanilla extract, mixing until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Gently fold them together until just combined. Take care not to overmix to maintain a tender muffin texture.
- Add Chocolate Chips and Candy Canes: Fold in the chocolate chips and crushed candy canes evenly into the batter, distributing the mix-ins without overworking the batter.
- Fill Muffin Liners and Bake: Fill each muffin liner about three-quarters full with batter. Bake in the preheated oven for 16 to 18 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Cool Muffins: Allow the muffins to cool in the pan for 5 minutes. Then transfer them onto a wire rack to cool completely to room temperature before adding glaze or serving.
- Glaze and Finish: If desired, drizzle the muffins with chocolate glaze and sprinkle extra crushed candy canes on top for a festive presentation before serving.
Notes
- Use buttermilk instead of whole milk for a slightly tangier flavor and a more tender crumb.
- For dairy-free options, substitute milk with almond or oat milk and use vegetable oil instead of butter.
- To make peppermint extract stronger, add an extra 1/2 teaspoon but be careful not to overpower the flavor.
- Ensure not to overmix the batter to avoid dense muffins; gentle folding is key.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
