Description
These Peppermint Hot Chocolate Muffins are the perfect holiday treat, blending rich cocoa with cool peppermint for a festive and comforting bake. Moist, chocolatey, and topped with crushed candy canes, these muffins are ideal for winter mornings or cozy gatherings.
Ingredients
1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon salt
¾ cup granulated sugar
2 large eggs
1 cup milk
½ cup vegetable oil
1 teaspoon peppermint extract
1 teaspoon vanilla extract
½ cup crushed candy canes (for topping)
½ cup mini chocolate chips (optional)
Instructions
1. Preheat oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, cocoa powder, baking powder, salt, and sugar.
3. In another bowl, whisk eggs, milk, oil, peppermint extract, and vanilla extract until well combined.
4. Pour wet ingredients into dry and mix until just combined. Fold in mini chocolate chips if using.
5. Divide batter evenly into muffin liners, filling each about ¾ full.
6. Bake for 18-22 minutes or until a toothpick inserted comes out clean.
7. Cool in the pan for 5 minutes, then transfer to a wire rack.
8. While still slightly warm, top with crushed candy canes.
Notes
Make sure not to overmix the batter to keep muffins light and fluffy.
Crushed candy canes adhere better when the muffins are slightly warm.
For extra flair, drizzle with melted chocolate or marshmallow fluff.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 235
- Sugar: 18g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg