Peppermint Hot Chocolate Muffins: A Festive Treat Recipe

Introduction

These Peppermint Hot Chocolate Muffins are a cozy and festive treat perfect for chilly days or holiday gatherings. Rich cocoa and refreshing peppermint come together in a soft, moist muffin topped with a sweet peppermint glaze. They’re sure to satisfy both chocolate and mint cravings.

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 high-quality cocoa powder for a richer chocolate flavor.
• Swap peppermint extract with a few drops of peppermint oil for a stronger mint taste.
• Omit chocolate chips for a more uniform texture or substitute with white chocolate chips for a different twist.
• For dairy-free muffins, use a plant-based milk and vegan egg substitute.
• Crushed candy canes add a lovely crunch but can be omitted for a nut-free option.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze for up to 3 months. Thaw frozen muffins at room temperature and reheat briefly in the microwave if desired. Apply the peppermint glaze just before serving to keep it fresh and glossy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

How do I prevent the muffins from drying out?

Be careful not to overmix the batter and avoid overbaking. Checking for doneness early with a toothpick test helps keep them moist and tender.

Peppermint Hot Chocolate Muffins: A Festive Treat Recipe

Print Recipe

★★★★★

4.7 from 145 reviews

Peppermint Hot Chocolate Muffins combine the rich, comforting flavors of cocoa and chocolate chips with a refreshing hint of peppermint. Topped with a sweet peppermint glaze and optional crushed candy canes, these festive muffins make a perfect treat for holiday gatherings or cozy winter mornings.

• Author: Isla
• 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 mixed 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 ensure easy removal and cleanup.
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 to ensure even distribution.
3. Mix the Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and peppermint extract until smooth for a uniform wet mixture.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the muffins tender. Fold in the 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.
6. Bake the Muffins: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
7. Prepare the Peppermint Glaze: While the muffins bake, 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 necessary.
8. Glaze the Muffins: Once the muffins have cooled, drizzle the peppermint glaze over the top and sprinkle with crushed candy canes for a festive finishing touch.

Notes

• To make buttermilk substitute, mix 1 cup milk with 1 tablespoon vinegar and let sit for 5 minutes.
• Do not overmix the batter to avoid tough muffins.
• For a stronger peppermint flavor, add an additional 1/4 teaspoon peppermint extract.
• Chocolate chips are optional but add a nice texture and extra chocolatey taste.
• Store muffins in an airtight container at room temperature for up to 3 days.
• Crushed candy canes make a festive garnish but can be omitted for a smoother glaze.

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