Peppermint Hot Chocolate Muffins: A Festive Treat Recipe
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.
- 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 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
- 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.
- 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.
- 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.
- 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.
- Fill the Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- 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.
- 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.
- 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
