Peppermint Hot Chocolate Muffins (Printable)
Moist chocolate muffins laced with peppermint, studded with chocolate chips and crushed candy for a festive finish.
# 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 Steps:
01 - Preheat oven to 350°F. Line all wells of 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 thoroughly blended.
03 - In a medium bowl, whisk the eggs, whole milk, vegetable oil, peppermint extract, and vanilla extract until the mixture is smooth and well combined.
04 - Add the wet ingredients to the dry ingredients and gently mix until just combined; avoid overmixing to preserve a tender crumb.
05 - Fold in the chocolate chips, mini marshmallows if using, and crushed peppermint candies until distributed evenly throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Garnish each with extra chocolate chips, mini marshmallows, and additional crushed peppermint candies as desired.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean with only a few moist crumbs attached.
08 - Allow muffins to cool in the pan for five minutes. Transfer to a wire rack and leave to cool completely before serving or storing.
# Expert Advice:
01 -
- The crumb is as moist as you hope, and the peppermint strikes exactly the right note with the chocolate.
- They dress up any occasion—nobody guesses they&apose so easy once they taste that rich, gooey center.
02 -
- I once overmixed the batter and ended up with muffins as dense as brownies—fold gently and stop early.
- Chilling the crushed peppermint candies in the fridge for a few minutes before adding helps keep their color crisp and sharp instead of bleeding.
03 -
- Tossing chocolate chips in a little flour keeps them from sinking while the muffins bake.
- A piping bag makes filling the liners way less messy if you&aposre after neat tops.