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If you love the cozy richness of hot chocolate combined with a refreshing peppermint twist, then you’re going to adore this Peppermint Hot Chocolate Muffins Recipe. These muffins are like tiny bites of winter joy, bursting with deep cocoa flavor, melty chocolate chips, and that unmistakable cool peppermint zing, all wrapped up in a moist, tender crumb. Whether you’re baking for a holiday treat or simply craving a comforting dessert, this recipe brings together the best of both worlds in a way that feels effortless yet incredibly indulgent.
Ingredients You’ll Need
Every ingredient in this Peppermint Hot Chocolate Muffins Recipe plays a crucial role, whether it’s lending sweetness, moisture, texture, or that perfect chocolate pep. The combination is simple but thoughtfully balanced to ensure your muffins come out soft, flavorful, and totally crave-worthy.
- 1 3/4 cups all-purpose flour: provides the structure that keeps your muffins tender yet sturdy.
- 1/2 cup unsweetened cocoa powder: delivers the rich, chocolatey base essential for that hot chocolate feel.
- 1 teaspoon baking powder: helps the muffins rise beautifully and creates a light texture.
- 1/2 teaspoon baking soda: works with the acids in the batter to give an extra lift and softness.
- 1/2 teaspoon salt: enhances the chocolate flavor and balances sweetness.
- 1/2 cup granulated sugar: adds sweetness and helps with the batter’s moisture.
- 1/2 cup light brown sugar, packed: brings a subtle caramel richness that deepens flavor.
- 2 large eggs, room temperature: bind everything together while adding richness.
- 1/2 cup vegetable oil or melted butter: keeps the muffins moist and tender.
- 3/4 cup whole milk, room temperature: contributes to the batter’s smoothness and helps activate leaveners.
- 1/2 cup sour cream or plain Greek yogurt: adds tang and a luscious crumb texture.
- 1 teaspoon pure vanilla extract: elevates all the flavors harmoniously.
- 1/2 teaspoon peppermint extract: provides that unmistakable cool buzz that defines this recipe.
- 3/4 cup semi-sweet chocolate chips: stud the muffins with melty chocolate pockets throughout.
- 1/2 cup crushed peppermint candies or candy canes: add crunch and festive sparkle inside the muffins.
- 1/2 cup heavy cream: used to create the luscious ganache topping.
- 1 cup semi-sweet chocolate chips (for ganache): melts into a glossy, decadent drizzle.
- Extra crushed peppermint (for garnish): for that final festive touch and crunch on top.
How to Make Peppermint Hot Chocolate Muffins Recipe
Step 1: Get Your Oven and Muffin Tin Ready
Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or use nonstick spray to prevent sticking. This sets the stage for evenly baked, perfectly shaped Peppermint Hot Chocolate Muffins.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the flour, unsweetened cocoa powder, baking powder, baking soda, salt, granulated sugar, and light brown sugar. This mix ensures your muffins have the right balance of leavening and flavor right from the start.
Step 3: Mix the Wet Ingredients Smoothly
In a separate bowl, beat the eggs first for a bit of aeration. Then whisk in the vegetable oil (or melted butter), whole milk, sour cream or Greek yogurt, vanilla extract, and peppermint extract until everything is perfectly blended and velvety smooth. This wet mixture will bring richness and lift to your batter.
Step 4: Gently Fold Wet into Dry
Pour the wet ingredients into the dry and fold them together gently but thoroughly, being careful not to overmix—overworked batter can lead to tough muffins. Finally, fold in the semi-sweet chocolate chips and crushed peppermint candies, which will add delightful pockets of sweetness and texture.
Step 5: Portion and Bake the Batter
Scoop the batter evenly into the prepared muffin cups, filling each about three-quarters full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 6: Make the Peppermint Hot Chocolate Muffins Recipe Ganache
While the muffins cool, heat the heavy cream until it’s just simmering. Pour it over the cup of semi-sweet chocolate chips, let it sit untouched for 2 to 3 minutes, then stir until silky smooth and glossy. This ganache is the perfect decadent finish.
Step 7: Drizzle and Dress
Drizzle the ganache generously over the cooled muffins, then sprinkle with extra crushed peppermint candies. Let the ganache set before serving, so each bite offers a satisfying snap of chocolate followed by the creamy richness underneath.
How to Serve Peppermint Hot Chocolate Muffins Recipe
Garnishes
To really dazzle your friends or family, finish with a sprinkling of crushed peppermint candies or a small sprig of mint for color contrast. A light dusting of powdered sugar can also mimic freshly fallen snow, making these muffins truly feel festive and special.
Side Dishes
These muffins shine on their own but pair wonderfully with a warm beverage—think a steaming mug of hot cocoa, coffee, or even a spiced chai latte. For a brunch twist, serve with whipped cream and fresh berries on the side to balance the richness.
Creative Ways to Present
Turn your Peppermint Hot Chocolate Muffins Recipe into a showstopper by stacking them on a tiered stand for a holiday party. Wrap individual muffins in clear cellophane tied with a peppermint-striped ribbon for charming gifts. Or set up a muffin bar including toppings like crushed candy canes, mini marshmallows, or extra chocolate chips for guests to customize.
Make Ahead and Storage
Storing Leftovers
Place any leftover muffins in an airtight container at room temperature where they’ll stay fresh for about 2 days. If your kitchen is warm, refrigeration can help extend their life to 4 days but be sure to bring them back to room temperature before enjoying for the best texture.
Freezing
These muffins freeze beautifully! Wrap each muffin individually in plastic wrap and store in an airtight freezer-safe container or bag. They will keep up to 3 months. When you’re ready to eat, thaw overnight in the refrigerator or at room temperature for a couple of hours.
Reheating
To bring back that just-baked warmth, reheat muffins in the microwave for 15 to 20 seconds. If you want to preserve the crisp edges, pop them in a 350°F oven for about 7 minutes. Be careful not to overheat or the ganache may soften too much.
FAQs
Can I use a different type of chocolate for these muffins?
Absolutely! Semi-sweet chocolate chips are classic, but feel free to switch to dark, milk, or even white chocolate chips depending on your preference. Each variety will slightly change the flavor profile, but all are delicious in this Peppermint Hot Chocolate Muffins Recipe.
What if I don’t have peppermint extract?
If you don’t have peppermint extract on hand, you can substitute with a similar amount of vanilla extract and add finely chopped fresh mint leaves or a drop or two of mint syrup—but the flavor won’t be quite as concentrated or festive.
Can I make these muffins gluten-free?
Yes, you can try replacing the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just make sure it includes xanthan gum or another binder to keep the texture moist and tender for the Peppermint Hot Chocolate Muffins Recipe.
Why is sour cream or Greek yogurt used in this recipe?
The sour cream or Greek yogurt adds moisture and a subtle tang, which balances the sweetness and deep cocoa flavors beautifully. It also helps create a tender crumb that’s wonderfully soft and lush.
Can I skip the ganache topping?
While the ganache takes these muffins from delicious to next-level, you can skip it if you prefer a simpler treat. You might dust the muffins with powdered sugar or lightly drizzle with melted chocolate instead, but the ganache is truly worth the extra step!
Final Thoughts
If you’re searching for a dessert that mixes the cozy vibes of hot chocolate with the bright sparkle of peppermint, this Peppermint Hot Chocolate Muffins Recipe is a true winner. Easy to make and incredibly satisfying, these muffins bring warmth and festive cheer no matter the occasion. I can’t wait for you to try them and share the joy with your loved ones—it just might become your new holiday favorite!
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Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Peppermint Hot Chocolate Muffins are a festive and indulgent treat perfect for the holiday season. Rich chocolate muffins are infused with peppermint extract and studded with semi-sweet chocolate chips and crushed peppermint candies, then topped with a smooth chocolate ganache and extra peppermint for a refreshing finish. Moist and flavorful, they bring together the cozy taste of hot chocolate with a refreshing peppermint twist.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
Wet Ingredients
- 2 large eggs, room temperature
- 1/2 cup vegetable oil or melted butter
- 3/4 cup whole milk, room temperature
- 1/2 cup sour cream or plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
Add-ins and Toppings
- 3/4 cup semi-sweet chocolate chips (for batter)
- 1/2 cup crushed peppermint candies or candy canes
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips (for ganache)
- Extra crushed peppermint (for garnish)
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C) and prepare a 12-cup muffin tin with liners or nonstick spray to ensure easy removal of muffins after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar until well combined, creating the base for the muffin batter.
- Combine Wet Ingredients: In another bowl, beat the eggs thoroughly, then whisk in the vegetable oil (or melted butter), whole milk, sour cream (or plain Greek yogurt), pure vanilla extract, and peppermint extract until the mixture is smooth and homogeneous.
- Mix Batter: Pour the wet mixture into the dry mixture and gently fold together until just combined; avoid overmixing to keep muffins tender. Then fold in the 3/4 cup semi-sweet chocolate chips evenly throughout the batter.
- Fill Muffin Cups: Scoop the batter evenly into the prepared muffin tins, filling each cup about three-quarters full to allow room for rising during baking.
- Bake: Bake the muffins in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. After baking, let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Ganache: Heat the heavy cream in a small saucepan or microwave until it reaches a simmer. Pour the hot cream over 1 cup of semi-sweet chocolate chips and let it sit for 2 to 3 minutes. Stir the mixture until smooth and glossy, forming the ganache.
- Decorate Muffins: Drizzle the chocolate ganache over the cooled muffins and sprinkle the tops with extra crushed peppermint candies. Allow the ganache to set for a few minutes before serving to enhance presentation and flavor.
Notes
- Use room temperature eggs and milk to ensure smooth batter and even mixing.
- Do not overmix the batter to prevent dense muffins; fold gently until ingredients are just combined.
- If preferred, melted butter can replace vegetable oil for a richer flavor.
- For a dairy-free option, substitute milk with almond or oat milk and use dairy-free chocolate chips and cream alternatives.
- Crushed peppermint candies can be adjusted to taste for more or less minty flavor.
- Muffins are best enjoyed the day they are made but can be stored in an airtight container for up to 3 days.
- The ganache can be reheated gently if it hardens before serving.
