Peppermint Hot Chocolate Muffins (Printer-Friendly)
Moist chocolate muffins with peppermint, chocolate chips, and crushed candy for a cool, cozy indulgence.
# What You’ll Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 cup granulated sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1/2 cup vegetable oil
10 - 1 teaspoon pure peppermint extract
11 - 1 teaspoon pure vanilla extract
→ Add-ins
12 - 3/4 cup semi-sweet chocolate chips
13 - 1/2 cup mini marshmallows (optional)
14 - 1/3 cup crushed peppermint candies
→ Topping
15 - Extra chocolate chips for garnish
16 - Mini marshmallows for garnish
17 - Additional crushed peppermint candies for garnish
# How To Make It:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk the eggs, whole milk, vegetable oil, peppermint extract, and vanilla extract until the mixture is smooth and fully combined.
04 - Pour the blended wet ingredients into the dry ingredients. Stir gently with a spatula or whisk just until incorporated. Avoid overmixing to ensure a tender crumb.
05 - Carefully fold the chocolate chips, mini marshmallows if using, and crushed peppermint candies into the batter until evenly distributed.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Top each muffin with additional chocolate chips, marshmallows, and crushed peppermint candies as desired.
07 - Place the pan in the preheated oven and bake for 18 to 20 minutes. Muffins are ready when a toothpick inserted in the center emerges with a few moist crumbs attached.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Helpful Hints:
01 -
- These muffins secretly taste like your favorite cozy beverage, but you get to eat them for breakfast or dessert.
- The melty pockets of chocolate and burst of peppermint always win over skeptics and sweet tooths alike.
02 -
- If you overmix the batter, your muffins will turn out tough instead of tender—I learned this the hard way with a gummy batch.
- Never double the peppermint extract; a heavy hand turns the batter medicinal and overpowers everything else.
03 -
- Let the muffins cool almost completely before peeling off the liners to prevent sticking.
- Using both vanilla and peppermint extract gives a rounder, more balanced flavor—don&apost; skip either.