Peppermint Hot Chocolate Muffins (Printable Version)
Moist peppermint chocolate muffins studded with chips, crushed candy and optional marshmallows. Easy 40-minute bake.
# What You’ll 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
# Directions:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until fully incorporated.
03 - In a separate bowl, whisk the eggs, whole milk, vegetable oil, peppermint extract, and vanilla extract until smooth and well blended.
04 - Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined. Avoid overmixing to ensure tenderness.
05 - Fold in the semi-sweet chocolate chips, mini marshmallows, and crushed peppermint candies, distributing evenly throughout the batter.
06 - Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle extra chocolate chips, marshmallows, and peppermint candies on top for garnish.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin emerges with a few moist crumbs but no wet batter.
08 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
# Quick Tips:
01 -
- The peppermint aroma drifts through the kitchen and makes everything instantly more festive.
- Each muffin comes out incredibly soft, with surprise pockets of molten chocolate and melty marshmallow.
02 -
- If you overmix the batter, the muffins will come out tough and less chocolaty.
- Letting them stay in the pan too long makes marshmallows harden instead of staying gooey.
03 -
- Letting the batter rest for five minutes before baking gives the cocoa time to bloom.
- Using a cookie scoop makes dividing the batter neat and even—no more lopsided muffins.