If you’re craving a festive treat that feels like a warm hug in muffin form, you absolutely need to try this Peppermint Hot Chocolate Muffins Recipe. Imagine moist, rich chocolate muffins bursting with melty chocolate chips and a refreshing hint of peppermint that dances on your tongue. Topped with a luscious chocolate ganache and sprinkled with crushed peppermint candies, these muffins are the perfect way to brighten your day, share with friends, or cozy up during chilly weather. Trust me when I say these delightful muffins bring together everything you love about hot chocolate and holiday cheer in every bite.
Ingredients You’ll Need
This Peppermint Hot Chocolate Muffins Recipe uses simple, pantry-friendly ingredients that come together to create something magical. Each component plays an essential role, whether it’s the tender crumb from the flour and dairy or the peppermint and cocoa that give these muffins their distinctive flavor.
- 1 3/4 cups all-purpose flour: Provides the structure and tender base for fluffy muffins.
- 1/2 cup unsweetened cocoa powder: Adds deep chocolate flavor and rich color.
- 1 teaspoon baking powder: Helps the muffins rise beautifully and stay light.
- 1/2 teaspoon baking soda: Works with the acids in sour cream to create lift and tenderness.
- 1/2 teaspoon salt: Balances sweetness and enhances overall flavor.
- 1/2 cup granulated sugar: Sweetens without overpowering, keeping a perfect balance.
- 1/2 cup light brown sugar, packed: Introduces a subtle caramel note and moisture.
- 2 large eggs, room temperature: Bind the ingredients and give structure.
- 1/2 cup vegetable oil or melted butter: Keeps the muffins wonderfully moist and tender.
- 3/4 cup whole milk, room temperature: Adds richness and helps create a smooth batter.
- 1/2 cup sour cream or plain Greek yogurt: Adds tanginess and makes the crumb soft and moist.
- 1 teaspoon pure vanilla extract: Enhances chocolate and peppermint flavors with warmth.
- 1/2 teaspoon peppermint extract: Delivers that fresh, cool peppermint vibe.
- 3/4 cup semi-sweet chocolate chips: Melted pockets of chocolate lusciousness throughout.
- 1/2 cup crushed peppermint candies or candy canes: Adds crunch and peppermint bursts inside the muffins.
- 1/2 cup heavy cream: Used to make the smooth, glossy chocolate ganache topping.
- 1 cup semi-sweet chocolate chips (for ganache): Forms the luscious chocolate topping that ties everything together.
- Extra crushed peppermint (for garnish): Adds festive sparkle and a cooling crunch on top.
How to Make Peppermint Hot Chocolate Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or give it a good spray with nonstick cooking spray. This step ensures your Peppermint Hot Chocolate Muffins will come out easily and bake evenly, giving you perfect, fluffy muffins every time.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, granulated sugar, and light brown sugar. This combination is the backbone of your muffins, balancing sweetness, leavening, and flavor with that deep chocolatey hue.
Step 3: Whisk the Wet Ingredients
In another bowl, beat the eggs until smooth. Then add the vegetable oil (or melted butter), whole milk, sour cream, vanilla extract, and peppermint extract, whisking until the mixture is combined and silky. The peppermint extract infuses the batter with that bright, refreshing note that makes this Peppermint Hot Chocolate Muffins Recipe stand out.
Step 4: Combine Wet and Dry Mixtures Gently
Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula. Be careful not to overmix; you want just enough to combine everything while keeping the batter light. Then, fold in the semi-sweet chocolate chips for those deliciously gooey surprises inside your muffins.
Step 5: Fill the Muffin Cups
Evenly scoop the batter into the prepared muffin cups, filling each about three-quarters full. Don’t forget to sprinkle some crushed peppermint candies over the batter for texture and extra peppermint goodness baked right in.
Step 6: Bake to Perfection
Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. This timing guarantees moist, tender muffins without overbaking, allowing all those delightful flavors to shine.
Step 7: Let Muffins Cool
Once baked, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. This rest time allows them to set up nicely without losing moisture or crumbling.
Step 8: Make and Add the Ganache
Warm the heavy cream until it’s simmering, then pour it over the semi-sweet chocolate chips in a bowl. Let it sit for 2 to 3 minutes before stirring until that silky, smooth chocolate ganache comes together. Drizzle the ganache generously over the cooled muffins, then sprinkle a little extra crushed peppermint on top to finish. Let the ganache set before serving for a beautiful glossy finish on your Peppermint Hot Chocolate Muffins.
How to Serve Peppermint Hot Chocolate Muffins Recipe
Garnishes
While the crushed peppermint on top is already a showstopper, you can also dust your muffins lightly with powdered sugar or add a small dollop of whipped cream for an indulgent touch. A few whole mint leaves placed on the side can elevate the presentation and hint at the refreshing flavors inside.
Side Dishes
Pair these muffins with a steaming mug of classic hot chocolate or your favorite peppermint-infused coffee for a cozy, complementary duo. Fresh fruit like raspberries or orange slices also brighten the experience with a light, zesty contrast to the rich chocolate.
Creative Ways to Present
Try arranging your Peppermint Hot Chocolate Muffins on a festive holiday platter with a scattering of mini marshmallows, extra peppermint candies, and holiday greenery. Wrapping each muffin in a decorative cupcake liner or clear treat bag tied with a ribbon makes for a lovely gift or party favor. You could even serve them warm with a scoop of vanilla ice cream for a decadent dessert experience.
Make Ahead and Storage
Storing Leftovers
Store leftover Peppermint Hot Chocolate Muffins in an airtight container at room temperature for up to 3 days. This keeps them moist and fresh, though they are best enjoyed the day they’re baked for that peak softness and flavor.
Freezing
If you want to save some for later, these muffins freeze beautifully. Wrap each one individually in plastic wrap and place them in a freezer bag or container. They’ll keep well for up to 2 months. Just thaw overnight in the fridge or at room temperature before serving.
Reheating
To enjoy your muffins warm and fresh-tasting after storage, pop them in a toaster oven or microwave for about 15 to 20 seconds. This brings back the gooey chocolate feel and soft crumb, making every bite as comforting as the first.
FAQs
Can I use almond milk instead of whole milk in this Peppermint Hot Chocolate Muffins Recipe?
Absolutely! Almond milk or any other plant-based milk can be substituted one-to-one for whole milk. Just ensure it’s unsweetened to keep flavor balance in check.
What if I don’t have peppermint extract? Can I use something else?
If you’re out of peppermint extract, a few drops of spearmint extract or even a small amount of finely chopped fresh mint can work, though the flavor won’t be as concentrated or classic as peppermint.
How do I prevent my muffins from being too dense?
Be gentle when folding the wet and dry ingredients together—overmixing develops gluten, resulting in a heavier texture. Also, make sure your baking powder and baking soda are fresh for proper rise.
Can I make mini muffins with this recipe?
Yes! Just reduce the baking time to about 12-15 minutes and check frequently to avoid overbaking. The mini version makes a fantastic bite-sized treat for parties.
Is it okay to use butter instead of vegetable oil?
Definitely. Melted butter adds a richer flavor and wonderful moistness. Just allow it to cool slightly before mixing it with the eggs to avoid scrambling.
Final Thoughts
There’s something truly special about the Peppermint Hot Chocolate Muffins Recipe that warms the soul and delights the taste buds. Whether you’re baking for a holiday gathering, a cozy afternoon treat, or simply because you deserve a little indulgence, these muffins deliver on every level. Give them a try and watch how quickly they disappear – trust me, you’ll want to make these again and again!
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Peppermint Hot Chocolate Muffins are a festive and indulgent treat perfect for the winter season. These rich chocolate muffins have a moist texture from sour cream, an exciting peppermint flavor from peppermint extract and crushed candy canes, and are topped with a luscious semi-sweet chocolate ganache and extra peppermint for a delightful finishing touch.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
Wet Ingredients
- 2 large eggs, room temperature
- 1/2 cup vegetable oil or melted butter
- 3/4 cup whole milk, room temperature
- 1/2 cup sour cream or plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
Add-ins
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup crushed peppermint candies or candy canes
Ganache
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips (for ganache)
- Extra crushed peppermint (for garnish)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, granulated sugar, and light brown sugar until evenly combined.
- Combine Wet Ingredients: In another bowl, beat the eggs. Then add vegetable oil or melted butter, whole milk, sour cream or plain Greek yogurt, pure vanilla extract, and peppermint extract. Whisk until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the batter together, being careful not to overmix to keep the muffins tender. Fold in the semi-sweet chocolate chips and crushed peppermint candies evenly throughout the batter.
- Fill Muffin Cups: Using a scoop or spoon, evenly divide the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake Muffins: Bake the muffins in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Ganache: Heat the heavy cream in a small saucepan or microwave just until it begins to simmer. Pour the hot cream over the 1 cup of semi-sweet chocolate chips in a bowl. Let it sit for 2 to 3 minutes to soften the chocolate, then stir until smooth and glossy.
- Assemble and Garnish: Drizzle the ganache over the cooled muffins. Immediately sprinkle extra crushed peppermint candies on top. Allow the ganache to set before serving to ensure a perfect texture and presentation.
Notes
- For a dairy-free option, substitute milk and sour cream with plant-based alternatives and use dairy-free chocolate chips.
- Ensure eggs and milk are at room temperature for better mixing and texture.
- Do not overmix the batter; overmixing can lead to tough muffins.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Adjust the amount of peppermint extract to your taste preference for more or less mint flavor.
- Let ganache set properly to avoid drips when serving or packaging muffins.
