Peppermint Hot Chocolate Muffins: A Sweet Chocolate Dream
Is there anything better than the combination of peppermint and hot chocolate? I mean, when those two come together, it feels like a cozy hug on a chilly day. That’s why I’m so excited to share my Peppermint Hot Chocolate Muffins recipe with you! These delightful treats are soft, fluffy, and bursting with that warm, chocolaty flavor we all crave, especially during the festive season. Honestly, they bring back so many sweet childhood memories for me, and I can’t wait for you to bake some and enjoy them too!
Table of Contents
What Are Peppermint Hot Chocolate Muffins?
Peppermint Hot Chocolate Muffins are the ultimate blend of two beloved winter favorites: peppermint and rich chocolate. Imagine sinking your teeth into a soft muffin that tastes just like your favorite mug of hot cocoa, but with an added twist of refreshing mint. These muffins are perfect for breakfast, a snack, or even as a festive dessert. Plus, they fill your kitchen with a heavenly aroma while baking—trust me, your friends and family will come running!
Ingredients Overview for Peppermint Hot Chocolate Muffins
Here’s what you will need to whip up these delicious muffins. Don’t worry if you don’t have everything; I’ve included some easy substitution ideas too!
- All-purpose flour: This is the base for your muffins, giving them that soft texture. If you’re feeling adventurous, you can swap half of it for whole wheat for a nuttier flavor.
- Cocoa powder: Unsweetened is best for that rich chocolate flavor. You could use Dutch-processed for a smoother taste if you have it on hand.
- Baking powder & baking soda: These make your muffins rise and turn fluffy!
- Salt: A pinch can really brighten the chocolate flavor.
- Sugar: Granulated sugar gives sweetness, but you can try brown sugar for a deeper flavor.
- Eggs: They act as a binder. You can replace each egg with a tablespoon of flaxseed meal mixed with three tablespoons of water for a vegan option.
- Milk: Whole milk or any plant-based option will do. Feel free to use almond or oat milk for a twist.
- Vegetable oil: This makes your muffins super moist. Melted butter works wonderfully too!
- Peppermint extract: This is key for that refreshing minty taste. If you’re not a huge fan, you can reduce the amount.
- Chocolate chips: Dark, semi-sweet, or white—your choice! They add delicious pockets of ooey-gooey goodness.
Step-by-Step Instructions for Peppermint Hot Chocolate Muffins
Now let’s get into the fun part—making those muffins! Here’s how you can do it:
- Preheat the oven: First things first, heat your oven to 350°F (175°C) and line a muffin tin with paper liners for easy cleanup.
- Mix the dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- Combine the wet ingredients: In another bowl, beat together the sugar, eggs, milk, and vegetable oil. Stir in the peppermint extract.
- Mix it all together: Pour the wet mixture into the dry ingredients and fold gently until just combined. It’s okay if there are a few lumps—overmixing makes the muffins tough!
- Add chocolate chips: Gently fold in your chocolate chips, and feel free to toss in some extra if you’re feeling extra indulgent.
- Scoop and bake: Fill your muffin liners about 2/3 full with the batter and bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool & enjoy: Let them cool in the pan for about 5 minutes, then transfer them to a wire rack. Now the hard part: try to let them cool before diving in!
Serving Suggestions
These Peppermint Hot Chocolate Muffins are perfect on their own or served warm with a little bit of butter. You can also dust them with powdered sugar for a festive touch or drizzle melted chocolate on top for added decadence. If you want to go all out, serve them alongside a cup of hot chocolate for a cozy treat that really hits the spot!
Tips for the Perfect Peppermint Hot Chocolate Muffins
- Don’t overmix: Mixing too much can leave you with dense muffins; a few lumps are just fine!
- Custom toppings: Feel free to sprinkle crushed candy canes on top before baking for a fun, crunchy twist.
- Storage: These muffins stay fresh for a few days at room temperature. You can also freeze them for up to three months.
- Check for doneness: Oven temperatures can vary; keep an eye on your muffins the last few minutes of baking.
Q&A Section
Can I make them gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend.
How long do they last?
They’ll last for 3-4 days on the countertop in an airtight container.
Can I add nuts?
Yes! Stir in some chopped pecans or walnuts for added crunch if you like.
Is it okay to skip the peppermint?
Of course! If mint isn’t your thing, just leave it out and enjoy a rich chocolate version instead.
Why You’ll Love It
You’ll fall head over heels for these muffins! Their soft, fluffy texture combined with rich chocolate and refreshing peppermint creates a delightful experience that’s perfect for any occasion, especially during the holidays. Plus, they’re super easy to make, which means you can whip them up even when you’re short on time. From breakfast to a sweet afternoon treat, you’ll find any reason to indulge in these delicious bites!
Behind The Scenes
When I first developed this recipe, it wasn’t all smooth sailing. I remember the first batch came out a bit too dry because I got carried away with the flour. But once I balanced things out, oh wow, they turned out delightful! I love adding that hint of peppermint, as it really makes the muffins feel festive. Don’t forget to follow my culinary journey on Pinterest at MyRecipeCast. I share loads of fun ideas and recipes there!
In the end, whether you’re sharing them with loved ones or just treating yourself, these Peppermint Hot Chocolate Muffins are sure to spread some joy. Happy baking!
Peppermint Hot Chocolate Muffins
Ingredients
Muffin Base
- 2 cups All-purpose flour Can substitute half for whole wheat for a nuttier flavor.
- 0.5 cup Cocoa powder Unsweetened is best. Dutch-processed works for a smoother taste.
- 1 tbsp Baking powder
- 0.5 tsp Baking soda
- 0.5 tsp Salt Brightens the chocolate flavor.
- 1 cup Granulated sugar Brown sugar can be used for a deeper flavor.
- 2 large Eggs Can substitute each with 1 tbsp flaxseed meal mixed with 3 tbsp water for a vegan option.
- 1 cup Milk Whole or any plant-based milk can be used.
- 0.5 cup Vegetable oil Melted butter can also be used.
- 1 tsp Peppermint extract Reduce amount if peppermint flavor is too strong.
- 1 cup Chocolate chips Use dark, semi-sweet, or white chocolate.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat together the sugar, eggs, milk, and vegetable oil. Stir in the peppermint extract.
- Pour the wet mixture into the dry ingredients and fold gently until just combined; it's okay if there are a few lumps.
- Gently fold in the chocolate chips.
- Fill the muffin liners about 2/3 full with the batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack.
