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Peppermint Hot Chocolate Muffins

Indulge in Cozy Peppermint Hot Chocolate Muffins Today

Enjoy the delightful Peppermint Hot Chocolate Muffins, a cozy treat perfect for chilly mornings and festive gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1/2 cup Unsweetened Cocoa Powder Consider Dutch-processed for a different taste profile.
  • 3/4 cup Granulated Sugar Can be swapped for coconut sugar for a lower-glycemic alternative.
  • 2 teaspoons Baking Powder Ensure it's fresh to avoid flat muffins.
  • 1/2 teaspoon Salt Omit for low-sodium diets.
  • 1 teaspoon Baking Soda Necessary for texture and lift.
  • 1 cup Buttermilk Substitute with milk mixed with vinegar or lemon juice for similar effect.
  • 1/2 cup Vegetable Oil Melted butter or coconut oil can enhance the flavor.
  • 2 Large Eggs Replace with aquafaba for a vegan option.
  • 1 teaspoon Vanilla Extract Use pure for optimal taste.
  • 1/2 teaspoon Peppermint Extract Use cautiously as it's potent.
  • 1 cup Semi-Sweet Chocolate Chips Optional for added chocolate richness.
For the Peppermint Glaze
  • 1 cup Powdered Sugar Sweetens the glaze and provides a smooth texture.
  • 2 tablespoons Milk Use non-dairy milk for a vegan option.
  • 1/4 teaspoon Peppermint Extract Intensifies the minty flavor in the glaze.

Equipment

  • Oven
  • Muffin tin
  • mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Peppermint Hot Chocolate Muffins
  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, whisk together flour, cocoa powder, sugar, baking powder, salt, and baking soda until no lumps remain.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, and peppermint extract until smooth.
  4. Pour the wet mixture into the dry ingredients, gently fold until just combined, and fold in chocolate chips if using.
  5. Divide batter among muffin cups, filling each about two-thirds full.
  6. Bake for 18–20 minutes, checking for doneness with a toothpick.
  7. While cooling, whisk together powdered sugar, milk, and peppermint extract for the glaze.
  8. Drizzle glaze over muffins after they cool for 5-10 minutes.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 2IUCalcium: 2mgIron: 10mg

Notes

Avoid overmixing the batter for light and fluffy muffins. Experiment with different chocolate types or nuts for variety.

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