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Peppermint Hot Chocolate Muffins Recipe

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★★★★★

4.4 from 96 reviews

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.

Ingredients

Scale

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

Find it online: https://cookwithlea.com/peppermint-hot-chocolate-muffins-recipe/