Peppermint Hot Chocolate Muffins Recipe

Introduction

Peppermint Hot Chocolate Muffins are a delightful treat combining rich cocoa flavor with a refreshing hint of peppermint. Perfect for cozy winter mornings or holiday gatherings, these moist muffins are topped with a sweet peppermint glaze and optional crushed candy canes for a festive touch.

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

• For a dairy-free version, use almond milk or oat milk and vegan butter or oil substitutes.
• Try adding a handful of chopped nuts or white chocolate chips for extra texture.
• If you don’t have peppermint extract, substitute with a bit of vanilla extract and a small amount of finely chopped fresh mint.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 2 months. Reheat gently in the microwave or oven before serving to enjoy the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, if you don’t have buttermilk, you can use milk mixed with 1 tablespoon of vinegar or lemon juice to mimic the acidity and texture of buttermilk.

What if I don’t have peppermint extract?

You can omit the peppermint extract or substitute with vanilla extract and a small amount of fresh mint for a milder flavor. The glaze can also be made without it and still taste delicious.

Peppermint Hot Chocolate Muffins Recipe

Print Recipe

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Delight in these festive Peppermint Hot Chocolate Muffins, a perfect blend of rich cocoa and refreshing peppermint flavor. Moist and fluffy, these muffins are topped with a sweet peppermint glaze and optional crushed candy canes, making them a cozy treat for winter mornings or holiday gatherings.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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 the flour, cocoa powder, granulated sugar, baking powder, salt, and baking soda until well combined, ensuring even distribution of leavening agents.
3. Mix the Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and peppermint extract until the mixture is smooth and uniform.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined; avoid overmixing to keep the muffins tender. If using, fold in the chocolate chips carefully.
5. Fill the Muffin Tin: Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
6. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are cooked through.
7. Prepare the Peppermint Glaze: While the muffins bake, whisk together the powdered sugar, milk, and peppermint extract in a small bowl until smooth, adjusting milk or powdered sugar to achieve desired drizzle consistency.
8. Glaze the Muffins: After muffins have cooled, drizzle the peppermint glaze over the tops and sprinkle with crushed candy canes if desired for a festive finish.

Notes

• Using buttermilk adds tanginess and moisture; if unavailable, substitute milk with vinegar as noted.
• Do not overmix the batter to ensure muffins remain light and fluffy.
• Adding chocolate chips is optional but enhances the chocolaty flavor.
• Allow muffins to cool completely before glazing to prevent the glaze from melting too much.
• Crushed candy canes add a festive crunch and peppermint burst, but can be omitted for a simpler topping.

Keywords: peppermint muffins, hot chocolate muffins, chocolate peppermint, holiday muffins, peppermint glaze, festive baking