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Peppermint Hot Chocolate Muffins

Peppermint Hot Chocolate Muffins: Cozy Holiday Treats You'll Love

Indulge in these Peppermint Hot Chocolate Muffins, blending rich chocolate flavors with refreshing mint for perfect holiday enjoyment.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Substitute with a gluten-free flour blend for a gluten-free option.
  • 3/4 cup Unsweetened Cocoa Powder Consider using Dutch-processed for a different depth.
  • 1 cup Granulated Sugar Can be swapped with coconut sugar for a lower-glycemic alternative.
  • 1 tbsp Baking Powder Check for freshness for optimal rise.
  • 1/2 tsp Salt Can be eliminated for low-sodium diets.
  • 1 tsp Baking Soda Works best in combination with acid.
  • 1 cup Buttermilk Substitute with plant-based milk combined with vinegar for vegan muffins.
  • 1/2 cup Vegetable Oil Can be replaced with melted butter or coconut oil for added flavor.
  • 2 large Eggs Use aquafaba (3 tablespoons per egg) as a vegan alternative.
  • 1 tsp Vanilla Extract Opt for pure extract for the best results.
  • 1/2 tsp Peppermint Extract Use sparingly, as it’s quite potent.
  • 1 cup Semi-Sweet Chocolate Chips Consider using dark chocolate for a richer taste.
For the Glaze
  • 1 cup Powdered Sugar Ensures a smooth, creamy texture when whisked.
  • 2 tbsp Milk Use dairy or alternative milk based on your preference.
  • 1/4 tsp Peppermint Extract A little goes a long way for this festive touch.

Equipment

  • Muffin tin
  • mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Peppermint Hot Chocolate Muffins
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners.
  2. In a mixing bowl, whisk together all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, salt, and baking soda.
  3. In a separate bowl, combine buttermilk, vegetable oil, eggs, vanilla extract, and peppermint extract. Whisk until smooth.
  4. Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined. Do not overmix.
  5. Divide the muffin batter among the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18–20 minutes, checking for doneness with a toothpick.
  7. Whisk together powdered sugar, milk, and a hint of peppermint extract until smooth for the glaze.
  8. Cool the muffins for 5 minutes, then glaze them and add crushed candy canes if desired.

Nutrition

Serving: 1muffinCalories: 190kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 30mgIron: 1.5mg

Notes

Store in an airtight container at room temperature for up to 3 days. Reheat for a warm, cozy treat!

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