Description
These Peppermint Hot Chocolate Muffins are the perfect holiday treat, blending rich cocoa with cool peppermint for a festive and comforting bake. Moist, chocolatey, and topped with crushed candy canes, these muffins are ideal for winter mornings or cozy gatherings.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- ½ cup crushed candy canes (for topping)
- ½ cup mini chocolate chips (optional)
Instructions
- Preheat oven to 375°F and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, cocoa powder, baking powder, salt, and sugar.
- In another bowl, whisk eggs, milk, oil, peppermint extract, and vanilla extract until well combined.
- Pour wet ingredients into dry and mix until just combined. Fold in mini chocolate chips if using.
- Divide batter evenly into muffin liners, filling each about ¾ full.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
- While still slightly warm, top with crushed candy canes.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 235
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg