Peppermint Hot Chocolate Muffins (Printable)

Moist chocolate muffins infused with peppermint, studded with chips and crushed candy for a festive, cozy 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:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a large mixing bowl, whisk together flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly blended.
03 - In a separate bowl, whisk eggs, whole milk, vegetable oil, peppermint extract, and vanilla extract until smooth and well combined.
04 - Pour wet mixture over the dry ingredients and gently mix just until incorporated. Avoid overmixing to preserve a tender crumb.
05 - Gently fold chocolate chips, mini marshmallows, and crushed peppermint candies into the batter.
06 - Divide batter evenly among the muffin cups, filling each about three-quarters full.
07 - Sprinkle each portion with extra chocolate chips, mini marshmallows, and additional crushed peppermint candies as desired.
08 - Bake on the center rack for 18 to 20 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
09 - Allow muffins to cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before serving.

# Expert Tips:

01 -
  • You get those dreamy hot chocolate vibes, but in a handheld treat you can enjoy at any time of day.
  • The cool pop of peppermint and gooey chocolate chunks saved my mood on more than one winter morning.
02 -
  • I’ve learned the hard way that overmixing the batter leads to disappointingly tough muffins.
  • Scatter the toppings just before baking—putting them in too early means some will sink and melt into the batter.
03 -
  • Always use room temperature eggs and milk for better mixing and fluffier muffins.
  • A sprinkle of flaky salt on top before baking gives surprising depth to the chocolate flavor.

Go Back