Peppermint Hot Chocolate Muffins (Printable)
Moist chocolate muffins laced with peppermint and chocolate chunks for a cozy, minty hot-chocolate flavor.
# 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
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
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until thoroughly blended.
03 - In a separate medium bowl, whisk the eggs, whole milk, vegetable oil, peppermint extract, and vanilla extract until fully incorporated.
04 - Pour the wet ingredients into the dry mixture and stir gently until just combined. Avoid overmixing to ensure a tender crumb.
05 - Gently fold in the semi-sweet chocolate chips, mini marshmallows, and crushed peppermint candies until evenly distributed in the batter.
06 - Evenly divide batter among muffin cups, filling each about three-quarters full. Sprinkle additional chocolate chips, marshmallows, and peppermint candies on top as desired.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center emerges with a few moist crumbs attached.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- The mingling of peppermint and melted chocolate chips will make your kitchen smell like a cozy café in winter.
- They come out incredibly moist and stay soft—no dry muffins on my watch, even days later!
02 -
- Peppermint extract is strong—one accidental splash too much and your muffins will taste like toothpaste, so measure precisely.
- Mixing the batter too much will toughen muffins; as soon as everything looks combined, stop stirring.
03 -
- Letting the batter sit for five minutes before scooping gives the flour time to hydrate, resulting in taller muffins.
- Hiding a few mini marshmallows in the center of the batter before baking gives a gooey surprise core.