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
Scale
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.
