Peppermint Hot Chocolate Muffins (Print Version)

Moist chocolate and peppermint muffins studded with chocolate chips and crushed candies—cozy, festive bites.

# 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 (optional)
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

# Directions:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a large mixing bowl, whisk together all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk the eggs, whole milk, vegetable oil, peppermint extract, and vanilla extract until thoroughly combined.
04 - Pour the wet ingredients into the dry mixture and stir gently until just incorporated; avoid overmixing to ensure tenderness.
05 - Gently fold in chocolate chips, mini marshmallows if using, and crushed peppermint candies.
06 - Divide the batter evenly among the muffin cups, filling each about three-quarters full.
07 - Sprinkle additional chocolate chips, mini marshmallows, and crushed peppermint candies on the surface of each muffin.
08 - Bake for 18 to 20 minutes or until a toothpick inserted into the center emerges with a few moist crumbs.
09 - Allow muffins to cool in the pan for five minutes, then transfer to a wire rack to cool completely before serving.

# Expert Tips:

01 -
  • This is the kind of recipe you pull out when you want your kitchen to smell like the holidays in under an hour.
  • Each bite delivers the nostalgic comfort of hot chocolate with the bright spark of peppermint, making it impossible to stop at just one muffin.
02 -
  • One time I got carried away and overmixed the batter—the muffins ended up tough instead of tender.
  • Roughly chopped peppermint candies, not finely ground, keep their crunchy magic after baking instead of just melting.
03 -
  • Sift the cocoa powder with flour for an even, lump-free batter every time.
  • Sprinkle extra crushed candy just before serving to preserve the crunch and sparkle.

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