Peppermint Hot Chocolate Muffins: A Festive Treat Recipe
These Peppermint Hot Chocolate Muffins are a festive and delicious treat perfect for the holiday season. Rich cocoa flavor combined with refreshing peppermint extract and a sweet peppermint glaze topped with crushed candy canes make these muffins a delightful indulgence. Moist and fluffy with optional chocolate chips for extra melty goodness, they are perfect for breakfasts, snacks, or holiday parties.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Muffins:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk (or milk with 1 tablespoon vinegar)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup semi-sweet chocolate chips (optional)
For the Peppermint Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon peppermint extract
- Crushed candy canes for topping (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
- Prepare the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, salt, and baking soda until fully combined to create a uniform dry mixture.
- Mix the Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and peppermint extract until smooth and well blended.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix to maintain muffin tenderness. If desired, fold in the semi-sweet chocolate chips evenly.
- Fill the Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake the Muffins: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Prepare the Peppermint Glaze: While the muffins bake, whisk together powdered sugar, milk, and peppermint extract in a small bowl until smooth. Adjust the consistency by adding more milk if too thick, or more powdered sugar if too thin.
- Glaze the Muffins: Once the muffins are completely cool, drizzle the peppermint glaze over the tops and sprinkle with crushed candy canes for an extra festive touch.
Notes
- To make buttermilk substitute, add 1 tablespoon of vinegar to 1 cup of milk and let it sit for 5 minutes before using.
- Do not overmix the batter to keep muffins light and tender.
- Chocolate chips are optional but add a lovely melty texture to the muffins.
- Ensure muffins are completely cool before glazing to prevent the glaze from melting off.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: peppermint muffins, hot chocolate muffins, holiday muffins, festive treats, cocoa peppermint muffins, peppermint glaze, Christmas baking