Peppermint Hot Chocolate Muffins (Print Page)
Moist chocolate muffins studded with chocolate chips and crushed peppermint for a cozy, chocolatey treat.
# What You 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
14 - 1/3 cup crushed peppermint candies
→ Topping
15 - Extra chocolate chips, for garnish
16 - Mini marshmallows, for garnish
17 - Additional crushed peppermint candies, for garnish
# Directions:
01 - Set oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until uniform.
03 - In a separate bowl, whisk the eggs, whole milk, vegetable oil, peppermint extract, and vanilla extract until fully incorporated.
04 - Pour the wet ingredients into the dry mixture. Mix gently with a spatula until just combined, being careful not to overmix.
05 - Gently fold chocolate chips, mini marshmallows, and crushed peppermint candies into the batter.
06 - Divide batter evenly among muffin cups, filling each approximately three-quarters full. Scatter additional chocolate chips, marshmallows, and peppermint candies over each for garnish.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted into a muffin emerges with a few moist crumbs.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The combination of gooey chocolate chips and crisp peppermint bits feels a little bit magical—like sneaking an extra marshmallow when no one’s watching.
- It’s become our quick fix for winter cravings, especially when we need something fun and festive without any complicated steps.
02 -
- Once, I mixed the candies in too early and they all sunk to the bottom—now I fold half in just before filling the tin and sprinkle the rest on top.
- I learned to rotate the pan halfway if your oven has hot spots, or the muffins can brown unevenly on one side.
03 -
- Let the muffins cool at least 10 minutes before eating to prevent marshmallow burns—tempting as it is to dig right in!
- Gently crush peppermint candies in a sealed plastic bag to avoid sticky countertop chaos.