I make Peppermint Hot Chocolate Muffins most weekends in cold months. I bake a batch in the morning or in the afternoon. I bring some to work or leave a few for family. The smell fills the kitchen and makes a simple day feel a bit nicer. I follow the same quick mix each time.
They taste like a small hot chocolate cup in every bite. The cocoa is rich and the peppermint is bright. I keep the recipe on hand for school mornings, holiday snacks, or a fast dessert after dinner. The muffins freeze well and heat up in a few seconds. I often make a double batch.
This recipe makes chocolate muffins with a clear mint note. The crumb is soft and slightly dense, not dry. The chocolate is rich from unsweetened cocoa and chocolate chips. People make this dish for cold mornings, quick snacks, or small parties. It pairs well with coffee, tea, or milk. For a related idea, try chocolate peppermint cookie cups as a different mint chocolate treat.
Why make this recipe
This recipe works when you want fast, tasty baked goods. It uses pantry staples and a simple bowl method, so it saves time. The flavor balance of chocolate and mint feels fresh but still cozy. Peppermint Hot Chocolate Muffins fit school lunches, holiday plates, and weekday treats. You can make a single pan in under 30 minutes. The batter is flexible, so you can add nuts or swap milk for a dairy-free option. Clean up is quick if you use liners.
How to make this recipe
You mix the dry items in one bowl and the wet ones in another. Then you combine them until just mixed and fold in chocolate chips. Spoon the batter into liners and top with crushed peppermint. The oven bakes them quickly and the cooling time helps the crumb set. Watch the oven near the end so they do not overbake. This version keeps a good balance of mint and cocoa and makes muffins that hold together well.
Ingredients
1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 large eggs, 1/2 cup milk, 1/4 cup vegetable oil, 1 teaspoon peppermint extract, 1/2 cup chocolate chips, Crushed peppermint candies for topping.
Flour gives structure and the cocoa gives the chocolate flavor. The baking powder and baking soda help the muffins rise. Salt and the two sugars add taste and keep them moist; brown sugar adds a bit of chew. Eggs bind the batter and oil keeps it soft. Peppermint extract gives the mint note, while chocolate chips add gooey spots. The crushed candies add crunch and a bright finish. For a warm drink to serve with them, try a crockpot hot chocolate.
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- Preheating makes sure the oven is ready so the muffins rise well.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Whisking removes lumps and spreads the leavening evenly.
- In another bowl, mix the sugars, eggs, milk, vegetable oil, and peppermint extract until well combined.
- Mixing the wet items first helps them blend smoothly with the dry mix.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Mix gently to avoid overworking the batter; overmixing makes muffins tough.
- Fold in the chocolate chips.
- Folding keeps air in the batter and spreads chips without smashing them.
- Pour the batter into the prepared muffin tin, filling each liner about 2/3 full.
- Leaving space avoids overflow as they rise.
- Sprinkle crushed peppermint candies on top of the batter.
- The candies give crunch and a minty top that looks nice.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Check a bit early; ovens vary and you do not want dry muffins.
- Let cool for a few minutes in the pan before transferring to a wire rack to cool completely.
- Cooling a little in the pan helps them keep their shape.
For a different chocolate treat, try fudgy brownie hot chocolate cookies for a denser option.
How to serve this recipe
Serve these muffins warm or at room temperature. A light dusting of extra crushed peppermint or a small smear of butter works well. They make a nice school snack, coffee shop-style morning bite, or a simple dessert after dinner. Put a few on a small plate with a cup of milk or coffee. For parties, arrange them on a platter with napkins so people can grab and go. They pair well with plain yogurt or fruit to balance the sweetness.
How to store this recipe
Keep muffins at room temperature in an airtight container for 2–3 days. Put a paper towel in the container to absorb extra moisture. For longer storage, freeze cooled muffins on a tray, then move them to a freezer bag for up to 2 months. Reheat frozen muffins in the microwave for 15–30 seconds or warm in the oven at 300°F (150°C) for about 10 minutes. If you refrigerate, expect them to dry out faster; use fridge storage only for a few days.
Tips to make this recipe
Use room-temperature eggs and milk so the batter mixes smoothly. Do not overmix once you add dry ingredients; stop when you see no flour streaks. If you have no peppermint extract, add crushed peppermint candy in the batter but reduce any liquid. To test doneness, a toothpick should come out with a few crumbs, not wet batter. If chips sink, toss them in a little flour before folding. Peppermint Hot Chocolate Muffins taste best the day you bake them but still freeze well.
Variation
Add a simple glaze by mixing powdered sugar with a little milk and a drop of peppermint extract, then drizzle over cooled muffins. Stir in chopped nuts or orange zest for a different note. Swap half the oil for applesauce to cut fat and keep them moist. For a classic chocolate muffin texture, reduce peppermint to 1/2 teaspoon. For a lighter crumb and another muffin style, try an Olympic Village chocolate muffins copycat for ideas on texture and bake time.
FAQs
Q: Can I use milk alternatives? A: Yes. Use the same amount of almond or oat milk.
Q: Can I make the batter ahead? A: You can mix it and keep it covered in the fridge for one day.
Q: Do I need to use both sugars? A: Brown sugar adds moisture and flavor, but you can use all granulated if needed.
Q: How do I keep cupcakes from sticking? A: Use good liners or spray the pan lightly with oil.
Q: Can I skip the peppermint candy on top? A: Yes. They still have mint flavor from the extract.
Conclusion
These muffins make quick, daily treats that people can bake without special skills. For another peppermint muffin idea, see A Taste of Madness peppermint creamer muffin recipe. If you want a holiday-style version with more candy bits, check One Sweet Mess hot chocolate peppermint muffins. For a mocha twist that adds coffee notes, try this peppermint mocha muffins recipe. These links give more ideas to fit your routine and taste.
