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
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
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.
