If you have a soft spot for festive flavors that warm your soul, the Peppermint Hot Chocolate Muffins Recipe is about to become your new obsession. Combining rich chocolate, a cooling hint of peppermint, and the fluffy tenderness of a perfectly baked muffin, this treat feels like a cozy hug in dessert form. Imagine biting into a moist, chocolatey muffin that finishes with a burst of minty freshness and a glossy ganache drizzle on top—pure bliss. Whether you’re looking for a holiday-worthy brunch item or a deliciously indulgent snack, these muffins deliver flavor and comfort in every bite.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role despite its simplicity. From the cocoa powder that gives these muffins their deep chocolate color and flavor to the peppermint extract that infuses just the right cooling note, every element is carefully chosen to bring balance and delight. Let’s take a look at what you’ll need to create these irresistible treats.
- 1 3/4 cups all-purpose flour: The foundation that provides structure and a lovely crumb.
- 1/2 cup unsweetened cocoa powder: Brings that rich chocolatey depth and beautiful dark color.
- 1 teaspoon baking powder: Helps the muffins rise beautifully for a light texture.
- 1/2 teaspoon baking soda: Works together with baking powder for perfect lift and tenderness.
- 1/2 teaspoon salt: Enhances and balances all the sweet flavors.
- 1/2 cup granulated sugar: Adds sweetness without overpowering.
- 1/2 cup light brown sugar, packed: Offers moisture and a subtle caramel note.
- 2 large eggs, room temperature: Bind everything while adding richness.
- 1/2 cup vegetable oil or melted butter: Keeps the muffins tender and moist.
- 3/4 cup whole milk, room temperature: Adds creaminess for a smooth batter.
- 1/2 cup sour cream or plain Greek yogurt: Provides tang and extra moistness.
- 1 teaspoon pure vanilla extract: Brings warmth and complements the chocolate.
- 1/2 teaspoon peppermint extract: The refreshing burst that gives these muffins their festive flair.
- 3/4 cup semi-sweet chocolate chips: Melts into gooey pockets for chocolate lovers.
- 1/2 cup crushed peppermint candies or candy canes: Adds crunch and dazzling holiday charm.
- 1/2 cup heavy cream: For the silky chocolate ganache topping.
- 1 cup semi-sweet chocolate chips (for ganache): Melts into a glossy finish for the perfect sweet drizzle.
- Extra crushed peppermint (for garnish): The final touch to brighten up the presentation and enhance the peppermint punch.
How to Make Peppermint Hot Chocolate Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by heating your oven to 375°F (190°C). This warm environment is key for creating that perfect fluffy rise we all love. Next, get your 12-cup muffin tin ready by either lining it with muffin liners for easy removal or applying a light coat of nonstick spray. This ensures the muffins slide out cleanly without a fuss.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar. Thoroughly combining these dry ingredients now guarantees each wholesome bite bursts with evenly distributed flavor and texture. Set aside.
Step 3: Blend the Wet Ingredients
In a separate bowl, gently whisk the eggs until smooth and slightly airy. Then mix in vegetable oil or melted butter, whole milk, sour cream or Greek yogurt, vanilla extract, and the star of the recipe, peppermint extract. Stir these until fully combined and creamy, creating a luscious batter base ready to meet the dry mix.
Step 4: Combine Both Mixtures
Pour the wet mixture into the dry ingredients and fold them together gently with a rubber spatula. Aim for a slightly lumpy batter—overmixing will lead to denser muffins, and that’s not what we’re after. When the batter is just mixed, fold in the semi-sweet chocolate chips carefully.
Step 5: Fill the Muffin Cups
Using a scoop or spoon, fill each muffin cup about three-quarters full. This is the sweet spot for rise and beautiful muffin tops without overflowing. Take your time here to get even portions and effortless baking results.
Step 6: Bake Until Perfect
Slide your muffin tray into the preheated oven and bake between 18 to 22 minutes. Peek at around 18 minutes by inserting a toothpick in the center—it should come out with moist crumbs but not raw batter. Once baked, let the muffins cool in the tin for 5 minutes before moving them to a wire rack to finish cooling.
Step 7: Prepare the Chocolate Ganache
While muffins cool, heat the heavy cream gently on medium until it just simmers. Pour this over the 1 cup of semi-sweet chocolate chips placed in a bowl and let it stand for a couple of minutes. Stir until the mixture becomes silky smooth and shiny, ready to be drizzled.
Step 8: Decorate and Finish
Drizzle ganache generously over each cooled muffin, allowing it to cascade and create a gorgeous shine. Sprinkle with extra crushed peppermint candies to bring that festive color and pop of mint flavor. Let the ganache set for a few moments or dive in while it’s delightfully gooey.
How to Serve Peppermint Hot Chocolate Muffins Recipe
Garnishes
Top these muffins with fresh whipped cream or a light dusting of powdered sugar to make them feel extra special. Adding a small mint leaf alongside the crushed peppermint can elevate the look for holiday gatherings, making your presentation as joyful as the flavors.
Side Dishes
Serve these muffins alongside a steaming cup of hot chocolate or your favorite peppermint-infused latte for a cozy treat. A simple bowl of mixed berries or a small fruit salad balances the richness nicely if you’re celebrating brunch style.
Creative Ways to Present
For parties, arrange the muffins on a festive platter lined with fresh pine branches or holly for a seasonal vibe. Wrap them individually in parchment paper tied with red and white twine—it makes a charming gift and adds a touch of whimsy to any dessert table.
Make Ahead and Storage
Storing Leftovers
Keep leftover muffins fresh by storing them in an airtight container at room temperature. They’ll stay moist and delicious for up to 3 days—perfect for snacking throughout the week or sharing with friends and family.
Freezing
If you want to enjoy these delightful Peppermint Hot Chocolate Muffins Recipe anytime, freeze them uncovered on a baking sheet until solid, then transfer to a freezer-safe bag or container. They freeze beautifully for up to 2 months without any loss of texture or flavor.
Reheating
When ready to enjoy, thaw muffins at room temperature, then warm them briefly in the microwave for about 15 seconds or in a preheated oven for 5 minutes. The ganache will soften slightly, and the muffins will taste freshly baked all over again.
FAQs
Can I use peppermint oil instead of peppermint extract?
Peppermint oil is much stronger than peppermint extract, so if you choose to use it, use it sparingly—just a drop or two—to avoid overpowering the muffins’ flavor.
Is it okay to substitute yogurt for sour cream?
Absolutely! Plain Greek yogurt is a great substitute that adds the same tang and moisture without changing the texture of the muffins.
Can these muffins be made dairy-free?
Yes, simply replace milk with your favorite plant-based milk and use a dairy-free butter or oil. For the ganache, use dairy-free chocolate and coconut cream instead of heavy cream for a delicious vegan twist.
How do I prevent my muffins from sinking in the middle?
Make sure not to overmix the batter, and bake them at the correct temperature. Also, ensure your baking powder and baking soda are fresh so your muffins rise properly and stay tall.
Can I add other mix-ins besides chocolate chips and peppermint?
Definitely! Chopped nuts, dried cherries, or mini marshmallows can be fantastic additions, but keep the quantities moderate to maintain the perfect balance of flavors.
Final Thoughts
There’s truly something magical about the Peppermint Hot Chocolate Muffins Recipe—a cozy, chocolaty burst of festive joy in every bite. Whether shared with loved ones or devoured quietly with a warm drink, these muffins bring warmth and happiness to any day. I can’t wait for you to try this recipe and make it a favorite in your kitchen as much as it is in mine!
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Peppermint Hot Chocolate Muffins combine rich cocoa and chocolate chips with a hint of peppermint, creating a festive and indulgent treat perfect for the holidays or any cozy occasion. Topped with a luscious chocolate ganache and crushed peppermint candies, these muffins deliver a delightful balance of chocolaty flavor and refreshing mint in every bite.
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
Mix-ins and Toppings
- 3/4 cup semi-sweet chocolate chips (for muffin batter)
- 1/2 cup crushed peppermint candies or candy canes
- 1/2 cup heavy cream (for ganache)
- 1 cup semi-sweet chocolate chips (for ganache)
- Extra crushed peppermint (for garnish)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or lightly spray with nonstick spray to ensure easy removal 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. Set aside.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs until smooth and slightly airy. Add the vegetable oil or melted butter, whole milk, sour cream or Greek yogurt, vanilla extract, and peppermint extract. Mix until creamy and well incorporated.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the batter together until just combined; it should be slightly lumpy. Fold in the semi-sweet chocolate chips carefully to avoid overmixing.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake the Muffins: Bake in the preheated oven for 18 to 22 minutes. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs. Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Chocolate Ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer gently. Remove from heat and pour over 1 cup of semi-sweet chocolate chips in a bowl. Let it sit for 2 to 3 minutes, then stir until smooth and glossy.
- Decorate Muffins: Drizzle the prepared ganache over the cooled muffins, allowing it to drip down the sides. Sprinkle extra crushed peppermint candies on top for garnish. Allow ganache to set for a few minutes before serving.
Notes
- For a dairy-free version, substitute milk, sour cream, and heavy cream with plant-based alternatives.
- Ensure eggs and dairy ingredients are at room temperature to help the batter mix more evenly and produce lighter muffins.
- Do not overmix the batter to avoid dense muffins; a few lumps are okay.
- You can store muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
- Use peppermint extract sparingly, as it is potent—adjust to taste if desired.
