There’s something magical about the aroma of freshly baked goods wafting through the kitchen, especially on chilly winter mornings. Enter my Peppermint Hot Chocolate Muffins—an irresistible blend of rich chocolate and cool peppermint that offers the cozy nostalgia of sipping hot cocoa by the fire. These muffins are not just delightful indulgences; they’re quick to whip up and kid-friendly, making them ideal for family gatherings or a special treat during the busy holidays. Plus, with easy substitutions for gluten-free and vegan diets, everyone can join in on the festive fun. Ready to take your winter mornings to the next level with these sweet, fluffy muffins? Let’s get baking!
Why Are These Muffins So Special?
Irresistible Flavor: The combination of rich chocolate and refreshing peppermint creates a festive treat everyone will love.
Quick to Make: In under 30 minutes, you can have warm muffins fresh from the oven—perfect for busy mornings!
Kid-Friendly: With their fun flavors, these Peppermint Hot Chocolate Muffins are a hit with little ones, making them ideal for family gatherings.
Versatile Options: Want a gluten-free version? Just swap the flour, or try a vegan twist with aquafaba for a delightful alternative.
Perfect Treat for All Occasions: Whether it’s a holiday brunch or a cozy night in with hot cocoa, these muffins enhance any moment beautifully.
Peppermint Hot Chocolate Muffin Ingredients
For the Batter
• All-Purpose Flour – Provides structure. Substitute with a gluten-free flour blend for a gluten-free version.
• Unsweetened Cocoa Powder – Adds rich chocolate flavor. Consider Dutch-processed for a different taste profile.
• Granulated Sugar – Sweetens the muffins. Can be swapped for coconut sugar for a lower-glycemic alternative.
• Baking Powder – Acts as a leavening agent. Ensure it’s fresh to avoid flat muffins.
• Salt – Enhances flavor. Omit for low-sodium diets.
• Baking Soda – Necessary for texture and lift.
• Buttermilk – Adds moisture and richness. Substitute with milk mixed with vinegar or lemon juice for a similar effect.
• Vegetable Oil – Contributes moisture and fat. Melted butter or coconut oil can enhance the flavor.
• Large Eggs – Binds ingredients and adds moisture. Replace with aquafaba for a vegan option.
• Vanilla Extract – Adds depth of flavor. Use pure for optimal taste.
• Peppermint Extract – Provides a refreshing minty flavor. Use cautiously as it’s potent.
• Semi-Sweet Chocolate Chips – Optional for added chocolate richness. Dark chocolate chips can also be used.
For the Peppermint Glaze
• Powdered Sugar – Sweetens the glaze and provides a smooth texture.
• Milk – Helps achieve the right consistency. Use non-dairy milk for a vegan option.
• Peppermint Extract – Intensifies the minty flavor in the glaze.
Step‑by‑Step Instructions for Peppermint Hot Chocolate Muffins
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While the oven is heating, line a muffin tin with paper liners to prevent sticking. Make sure each cup is fully lined, as this will help you easily remove the delectable Peppermint Hot Chocolate Muffins once they’re baked.
Step 2: Whisk Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, salt, and baking soda. Whisk these dry ingredients together thoroughly until no lumps remain. This step is crucial to ensure that your muffins rise evenly, resulting in a fluffy texture.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together buttermilk, vegetable oil, large eggs, vanilla extract, and peppermint extract until the mixture is smooth and well combined. This creamy blend adds moisture to your Peppermint Hot Chocolate Muffins, so make sure it’s fully integrated before moving on to the next step.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently fold the mixtures together using a spatula, being careful not to overmix. You want the batter to be just combined, with a few lumps remaining. If you’re adding chocolate chips, now is the time to fold them in softly.
Step 5: Fill Muffin Cups
Using a scoop or spoon, divide the muffin batter among the prepared muffin cups, filling each one about two-thirds full. This will give the muffins room to rise without overflowing. Make sure they’re evenly filled for consistent baking and beautiful, fluffy Peppermint Hot Chocolate Muffins.
Step 6: Bake Muffins
Place the muffin tin in your preheated oven and bake for 18–20 minutes. Keep an eye on them, and check for doneness by inserting a toothpick into the center of a muffin. It should come out clean or with just a few moist crumbs attached, indicating that they are perfectly baked.
Step 7: Prepare the Peppermint Glaze
While the muffins are cooling slightly, whisk together powdered sugar, milk, and a splash of peppermint extract in a small bowl. Aim for a smooth glaze that drizzles easily. Adjust the consistency by adding a little more milk if it’s too thick or more powdered sugar if it’s too thin.
Step 8: Glaze the Muffins
Once the muffins have cooled for about 5-10 minutes, carefully drizzle the peppermint glaze over the tops, allowing it to cascade down the sides. Optionally, sprinkle some crushed candy canes on top for an extra festive touch. This sweet glaze enhances the flavor of your Peppermint Hot Chocolate Muffins beautifully.
Peppermint Hot Chocolate Muffins Variations
Feel free to play around with these delightful twists to make the recipe your own!
Vegan Option: Use plant-based milk and aquafaba instead of eggs for a vegan-friendly treat. This ensures everyone can enjoy these festive muffins.
Gluten-Free: Swap all-purpose flour with a gluten-free flour blend. Your gluten-sensitive friends will appreciate this tasty alternative!
Dark Chocolate: Try dark chocolate chips instead of semi-sweet for a rich, intense flavor boost that chocolate lovers will adore.
Nutty Addition: Fold in a handful of chopped walnuts or pecans for an exciting crunch. The delightful texture contrasts beautifully with the soft muffins.
Coconut Sugar: Substitute granulated sugar for coconut sugar to create a lower-glycemic muffin, making your sweet indulgence just a bit healthier.
Minty Twist: For an adult version, add a splash of peppermint schnapps to the batter. This will add a layer of fun for holiday gatherings.
White Chocolate Delight: Replace semi-sweet chocolate chips with white chocolate chips for a creamy, sweet experience that contrasts perfectly with the peppermint.
Candy Cane Crumble: Top your muffins with crushed candy canes before baking for an added festive touch and a delightful crunch in every bite.
These variations make it easy to adjust the recipe for different dietary needs or simply to try something new. And for more delicious recipes, don’t forget to check out my Cinnamon Swirl Muffins and Glazed Lemon Muffins for more festive inspiration!
What to Serve with Peppermint Hot Chocolate Muffins
There’s nothing quite like crafting a cozy meal around these delightful muffins, perfect for warming up chilly winter days.
Velvety Hot Cocoa: A classic pairing that enhances the chocolatey notes and provides a comforting drink that warms your soul.
Frosty Mint Mojito: The refreshing mint tones of this cocktail complement the peppermint in the muffins, creating a harmonious flavor profile.
Creamy Vanilla Yogurt: Smooth and tangy yogurt adds a creamy element that balances the sweet muffins, creating a delightful contrast in textures.
Charming Fruit Salad: A mix of seasonal fruits like pomegranate and citrus delivers a fresh burst of flavor alongside the rich muffins, keeping things bright.
Sweet Coffee: A smooth cup of coffee, whether flavored or classic, deepens the experience; its warmth and bitterness cut through the sweetness.
Whipped Cream Topping: Light and fluffy, a dollop on top of each muffin elevates their festive feel, perfect for those special moments.
Serving these Peppermint Hot Chocolate Muffins with any of these delicious accompaniments brings an inviting charm to winter gatherings, making every bite an experience to remember!
Storage Tips for Peppermint Hot Chocolate Muffins
Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days to maintain their fluffy texture and flavor.
Fridge: For longer freshness, refrigerate the muffins for up to 1 week. Make sure to wrap them well to prevent drying out.
Freezer: Freeze Peppermint Hot Chocolate Muffins for up to 2 months. Place them in a freezer-safe bag, removing as much air as possible before sealing.
Reheating: To enjoy warm muffins again, reheat them in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for about 5-7 minutes.
Make Ahead Options
These Peppermint Hot Chocolate Muffins are perfect for meal prep enthusiasts! You can mix the dry ingredients up to 24 hours in advance and store them in an airtight container to maintain freshness. Additionally, the muffin batter can be made ahead and refrigerated for up to 3 days—just be sure to bring it to room temperature before baking for even rise and texture. For the best results, bake muffins fresh before serving; however, if you have leftovers, they can be stored at room temperature in an airtight container for up to 3 days. Enjoy warm, drizzled with the glaze right before indulging, and you’ll have delicious, festive treats with minimal effort!
Expert Tips for Peppermint Hot Chocolate Muffins
Mix with Care: Avoid overmixing the batter. This keeps your muffins light and fluffy—overmixing leads to dense, tough muffins.
Check Freshness: Ensure your baking powder and baking soda are fresh. Old leaveners may prevent your muffins from rising correctly.
Perfect Toothpick Test: Test for doneness by inserting a toothpick into the center of a muffin. Remove them as soon as it comes out clean to prevent dryness.
Cool Before Glazing: Let muffins cool for about 5–10 minutes before drizzling the peppermint glaze. This helps retain their texture and prevents melting.
Experiment with Mix-Ins: Feel free to incorporate different chocolate types or nuts into the batter. Variations can elevate the flavor of your Peppermint Hot Chocolate Muffins!
Peppermint Hot Chocolate Muffins Recipe FAQs
What type of flour should I use for the best results?
For these muffins, all-purpose flour is ideal as it provides structure. If you’re looking for a gluten-free option, I recommend using a gluten-free flour blend. This will maintain the muffin’s fluffy texture while catering to dietary needs.
How should I store my muffins?
To keep your Peppermint Hot Chocolate Muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you need to keep them longer, refrigerate them for up to a week. Just wrap them well to prevent them from drying out!
Can I freeze leftover muffins?
Absolutely! To freeze your muffins, place them in a freezer-safe bag, ensuring to remove as much air as possible before sealing. They can be frozen for up to 2 months. When ready to enjoy, just thaw them in the fridge overnight or pop them in the microwave for a quick warm-up!
What if my muffins come out dense or flat?
If your muffins turn out dense, it could be due to overmixing the batter—mixing just until combined is key! Also, check that your baking powder and baking soda are fresh; old leaveners can prevent proper rising. For fluffy muffins, aim for a light hand when mixing!
Are these muffins suitable for pets or individuals with allergies?
It’s always best to keep these muffins away from dogs, as chocolate is toxic to them. For human dietary considerations, be mindful of potential allergies to eggs or dairy if you plan to use the original recipe. The recipe can be easily adapted for a vegan option, using aquafaba to replace eggs!
How can I make a vegan version of these muffins?
To make the Peppermint Hot Chocolate Muffins vegan, substitute the large eggs with 3 tablespoons of aquafaba (the liquid from a can of chickpeas). Additionally, replace buttermilk with a mix of plant-based milk and a teaspoon of vinegar or lemon juice to create a similar tangy effect.
Indulge in Cozy Peppermint Hot Chocolate Muffins Today
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, cocoa powder, sugar, baking powder, salt, and baking soda until no lumps remain.
- In a separate bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, and peppermint extract until smooth.
- Pour the wet mixture into the dry ingredients, gently fold until just combined, and fold in chocolate chips if using.
- Divide batter among muffin cups, filling each about two-thirds full.
- Bake for 18–20 minutes, checking for doneness with a toothpick.
- While cooling, whisk together powdered sugar, milk, and peppermint extract for the glaze.
- Drizzle glaze over muffins after they cool for 5-10 minutes.
