Peppermint Hot Chocolate Muffins Recipe
These Peppermint Hot Chocolate Muffins are a festive twist on classic chocolate muffins, infused with peppermint extract and topped with a sweet peppermint glaze. Perfectly moist and rich with cocoa, these muffins are ideal for holiday breakfasts, dessert, or a cozy treat with your favorite hot beverage.
- 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 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 prepare for baking.
- Prepare the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, salt, and baking soda until fully combined.
- Mix the Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and peppermint extract until the mixture is smooth.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing to keep muffins tender. If using, fold in the semi-sweet chocolate chips carefully.
- Fill the Muffin Tin: Spoon the batter evenly into the muffin cups, filling each about two-thirds full for even rising and perfect muffin tops.
- 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 muffins bake, whisk together powdered sugar, milk, and peppermint extract in a small bowl until smooth. Adjust thickness by adding more milk to thin or powdered sugar to thicken.
- Glaze the Muffins: Once muffins have cooled completely, drizzle the peppermint glaze over each muffin and sprinkle with crushed candy canes for a festive crunch.
Notes
- Using buttermilk or milk with vinegar helps create a tender crumb by reacting with baking soda.
- Be careful not to overmix the batter to avoid dense muffins.
- Chocolate chips are optional but add extra richness and texture.
- Allow muffins to cool fully before glazing to prevent melting the glaze.
- Crushed candy canes add festive color and crunchy texture but can be omitted if preferred.
Keywords: peppermint muffins, hot chocolate muffins, chocolate peppermint muffins, holiday muffins, festive muffins, peppermint glaze, chocolate chip muffins
