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
Scale
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.
