Peppermint Hot Chocolate Muffins Recipe

Introduction

These Peppermint Hot Chocolate Muffins combine the rich flavor of chocolate with a refreshing hint of peppermint, making them a perfect treat for the holiday season or any cozy day. With a moist, tender crumb and an optional peppermint glaze topped with crushed candy canes, they’re both festive and delicious.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup buttermilk (or milk with 1 tablespoon vinegar)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/2 cup semi-sweet chocolate chips (optional)
• For the Peppermint Glaze:
• 1 cup powdered sugar
• 2–3 tablespoons milk
• 1/2 teaspoon peppermint extract
• Crushed candy canes for topping (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Step 2: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, salt, and baking soda until well combined.
3. Step 3: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and peppermint extract until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. If using, gently fold in the chocolate chips.
5. Step 5: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Step 6: Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: While the muffins are baking, whisk together the powdered sugar, milk, and peppermint extract in a small bowl until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.
8. Step 8: Once the muffins are cool, drizzle the peppermint glaze over the top and sprinkle with crushed candy canes if desired.

Tips & Variations

• Use whole wheat flour instead of all-purpose for added fiber.
• Substitute unsweetened applesauce for some of the oil to reduce fat.
• Use a sugar substitute in the glaze for a lower-sugar option.
• Add chopped walnuts or pecans for extra texture and flavor.
• Mix dark chocolate chips instead of semi-sweet for a richer taste.
• Be careful not to overmix the batter to ensure light and fluffy muffins.
• Don’t skip the glaze; it adds a festive and refreshing touch.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag and keep for up to 2 months. Reheat frozen muffins in the microwave or oven until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins ahead of time?

Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours before baking.

Can I use dark chocolate instead of semi-sweet?

Absolutely! Dark chocolate chips can be used for a richer, more intense chocolate flavor.

Peppermint Hot Chocolate Muffins Recipe

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These Peppermint Hot Chocolate Muffins are a festive and delicious treat combining rich cocoa flavor with refreshing peppermint. Perfectly moist and tender, these muffins feature a hint of peppermint extract and optional chocolate chips, topped with a sweet peppermint glaze and crushed candy canes for an extra holiday touch.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Muffins:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup buttermilk (or milk with 1 tablespoon vinegar)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/2 cup semi-sweet chocolate chips (optional)

For the Peppermint Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk
• 1/2 teaspoon peppermint extract
• Crushed candy canes for topping (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
2. Prepare the Dry Ingredients: In a large bowl, whisk together all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, salt, and baking soda until well combined to ensure even distribution of leavening agents and flavor.
3. Mix the Wet Ingredients: In a separate bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, and peppermint extract until smooth and homogenous.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined to avoid overmixing, which can toughen the muffins. Fold in semi-sweet chocolate chips if using.
5. Fill the Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising during baking.
6. Bake the Muffins: Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center of a muffin comes out clean indicating they are fully baked.
7. Prepare the Peppermint Glaze: While the muffins bake, whisk powdered sugar, milk, and peppermint extract in a small bowl until smooth, adjusting the consistency as necessary by adding more milk or powdered sugar.
8. Glaze the Muffins: After the muffins have cooled, drizzle the peppermint glaze over the tops and sprinkle with crushed candy canes for a festive and flavorful finish.

Notes

• Use whole wheat flour for added fiber.
• Substitute unsweetened applesauce for some of the vegetable oil to reduce fat content.
• Use a sugar substitute in the glaze for a lower sugar option.
• Do not overmix the batter to keep the muffins light and fluffy.
• Ensure the oven is fully preheated before baking for even cooking.
• The peppermint glaze adds a festive touch and should not be skipped.
• Store muffins in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze muffins in a single layer before transferring to a freezer-safe bag for up to 2 months.

Keywords: Peppermint muffins, hot chocolate muffins, peppermint hot chocolate, holiday muffins, Christmas muffins, peppermint glaze, chocolate chip muffins