Peppermint Hot Chocolate Muffins Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
- 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.
- 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.
- 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.
- Fill the Muffin Tin: Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- 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.
- 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.
- 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
