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
Scale
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.
