Peppermint Hot Chocolate Muffins (Print version)
Moist chocolate muffins brightened with peppermint, chocolate chunks and optional marshmallows - yields 12 in 40 minutes.
# What goes in:
→ 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
# Cooking steps:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a large bowl, whisk together all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well blended.
03 - In a separate medium bowl, whisk eggs, whole milk, vegetable oil, peppermint extract, and vanilla extract until smooth and uniform.
04 - Pour the wet mixture into the bowl with dry ingredients. Mix gently until just combined, avoiding overmixing to maintain muffin tenderness.
05 - Fold in the semi-sweet chocolate chips, mini marshmallows, and crushed peppermint candies until evenly distributed.
06 - Spoon the batter evenly into each muffin cup, filling each about three-quarters full. Garnish with additional chocolate chips, mini marshmallows, and crushed peppermint candies as desired.
07 - Transfer the muffin tin to the oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
08 - Allow muffins to cool in the tin for 5 minutes, then carefully transfer them to a wire rack to cool completely before serving.
# Tips from flavorandfeast:
01 -
- The crackly peppermint top and bursts of molten chocolate taste just like a mug of festive hot cocoa.
- Even non-bakers get rave results, and they make any morning feel unexpectedly special.
02 -
- If you overmix the batter, the muffins come out tough instead of plush – I learned this the chewy way.
- Letting the crushed peppermint cool on top keeps it sparkly rather than sticky – otherwise, it can melt into messy puddles.
03 -
- Toss chocolate chips in a teaspoon of flour before adding to the batter so they stay suspended and don’t sink.
- A dash of espresso powder (about 1/4 teaspoon) deepens the chocolate flavor without tasting like coffee.