Peppermint Hot Chocolate Muffins (Printable Version)

Moist chocolate muffins infused with peppermint, studded with chips and crushed candies for a cozy, festive treat.

# What You Need:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 cup granulated sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1/2 cup vegetable oil
10 - 1 teaspoon pure peppermint extract
11 - 1 teaspoon pure vanilla extract

→ Add-ins

12 - 3/4 cup semi-sweet chocolate chips
13 - 1/2 cup mini marshmallows
14 - 1/3 cup crushed peppermint candies

→ Topping

15 - Extra chocolate chips, for garnish
16 - Mini marshmallows, for garnish
17 - Additional crushed peppermint candies, for garnish

# How-To Steps:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a large bowl, whisk together all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk eggs, whole milk, vegetable oil, peppermint extract, and vanilla extract until fully blended.
04 - Pour wet ingredients into dry ingredients and mix gently until just combined. Avoid overmixing to maintain a tender crumb.
05 - Gently fold in semi-sweet chocolate chips, mini marshmallows if using, and crushed peppermint candies until evenly distributed.
06 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
07 - Sprinkle extra chocolate chips, mini marshmallows, and additional crushed peppermint candies over the batter for garnish.
08 - Bake for 18 to 20 minutes until a toothpick inserted in the center emerges with a few moist crumbs.
09 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Helpful Tips:

01 -
  • If you ever wished you could wrap your hands around hot cocoa but take it on the go, this muffin is your secret answer.
  • The gooey chocolate pockets and the cool pop of peppermint convinced my skeptical brother these belonged on our dessert table year-round.
02 -
  • Once, I overmixed the batter, thinking smoother was better, and ended up with muffins that could double as doorstops—gentle hands are key.
  • Leaving the crushed peppermint too large means they’ll melt and create odd sinkholes, so break them up well.
03 -
  • Sift your cocoa powder to avoid dry bitter clumps and a muddy-looking batter.
  • Reserve a few chocolate chips and marshmallows for the very top—those brownie shop looks really do make people reach in first.

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