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Peppermint Hot Chocolate Muffins

Irresistible Peppermint Hot Chocolate Muffins for Cozy Treats

These Peppermint Hot Chocolate Muffins blend rich chocolate with a hint of mint, making them an ideal festive treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Baking
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blend.
  • 3/4 cup Unsweetened Cocoa Powder Consider using Dutch-processed cocoa for deeper taste.
  • 1 cup Granulated Sugar Swap with coconut sugar for a low-glycemic alternative.
  • 1 tbsp Baking Powder Ensure it’s fresh for optimal results.
  • 1/2 tsp Salt Can be omitted for low-sodium diets.
  • 1/2 tsp Baking Soda Necessary for achieving the right texture.
  • 1 cup Buttermilk Can replace with plant-based milk mixed with vinegar for vegan.
  • 1/2 cup Vegetable Oil Melted butter or coconut oil can enhance flavor profile.
  • 2 large Eggs Substitute with 3 tablespoons of aquafaba per egg for vegan.
  • 1 tsp Vanilla Extract Opt for pure extract for the best taste.
  • 1 tsp Peppermint Extract Use sparingly as it's quite potent.
  • 1 cup Semi-Sweet Chocolate Chips Dark chocolate chips can be an alternative.
For the Peppermint Glaze
  • 1 cup Powdered Sugar Ensure it's sifted for a smooth consistency.
  • 2 tbsp Milk Use dairy or dairy-free options as preferred.
  • 1 tsp Peppermint Extract Add gradually to control flavor intensity.

Equipment

  • Muffin tin
  • Mixing Bowls
  • Whisk
  • Sifter

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Whisk together flour, cocoa powder, sugar, baking powder, salt, and baking soda in a large bowl until combined.
  3. In another bowl, beat together buttermilk, oil, eggs, vanilla extract, and peppermint extract until smooth.
  4. Gently fold the wet ingredients into the dry ingredients until just combined.
  5. Fold in the chocolate chips until evenly distributed.
  6. Spoon the batter into the muffin cups, filling each about two-thirds full.
  7. Bake for 18–20 minutes or until a toothpick comes out clean.
  8. Whisk together powdered sugar, milk, and peppermint extract until smooth for the glaze.
  9. Drizzle the glaze over the warm muffins after cooling for 5-10 minutes.
  10. Let the glaze set for a few minutes before serving.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 300IUCalcium: 60mgIron: 1.5mg

Notes

These muffins can be stored at room temperature for up to 3 days, in the fridge for up to a week, or frozen for up to 2 months.

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