Peppermint Hot Chocolate Muffins (Print Version)
Moist chocolate muffins with peppermint extract, chocolate chips and crushed candy for a minty, cozy treat.
# 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 or mini marshmallows, for garnish
16 - 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, vigorously whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
03 - In a separate medium bowl, whisk together eggs, milk, vegetable oil, peppermint extract, and vanilla extract until smooth and fully blended.
04 - Add the wet mixture into the dry mixture and gently fold together using a spatula until just combined. Avoid overmixing the batter.
05 - Fold in chocolate chips, mini marshmallows if using, and crushed peppermint candies until evenly distributed throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Top with extra chocolate chips, marshmallows, and peppermint candies if desired.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out with just a few moist crumbs.
08 - Allow muffins to cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- You get rich, fudgy muffins with a lively peppermint kick—just like sipping festive hot chocolate, but portable.
- Everyone beams at the marshmallow-studded tops—no one suspects how quick and forgiving the recipe really is.
02 -
- Once I overmixed the batter and ended up with muffins dense enough to double as paperweights—so really, mix gently.
- Sprinkling marshmallows on top makes them toasty and gooey, but tuck them in a bit so they don’t burn.
03 -
- Muffins are best just barely underbaked—pull them as soon as the tops spring back, for maximum gooeyness.
- A swirl of whipped cream after cooling is ridiculously good and instantly makes them brunch-worthy for company.