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Peppermint Hot Chocolate Muffins

Delightful Peppermint Hot Chocolate Muffins for Cozy Mornings

Indulge in these Peppermint Hot Chocolate Muffins that blend rich chocolate and refreshing peppermint, perfect for festive gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Substitute with a gluten-free flour blend for a gluten-free version.
  • 1/2 cup Unsweetened Cocoa Powder Consider Dutch-processed for a smoother taste profile.
  • 1 cup Granulated Sugar Use coconut sugar for a lower-glycemic alternative.
  • 2 teaspoons Baking Powder Ensure it's fresh for the best results.
  • 1/2 teaspoon Salt Can be omitted for a low-sodium option.
  • 1 te teaspoon Baking Soda Necessary for the muffins' texture and lift.
  • 1 cup Buttermilk Substitute with plant-based milk mixed with vinegar for vegan muffins.
  • 1/2 cup Vegetable Oil Melted butter or coconut oil can enhance flavor.
  • 2 large Large Eggs Substitute with aquafaba (3 tbsp per egg) for a vegan option.
  • 1 teaspoon Vanilla Extract Opt for pure extract for optimal results.
  • 1 teaspoon Peppermint Extract Use cautiously as it’s potent.
  • 1 cup Semi-Sweet Chocolate Chips Optional; use dark chocolate chips for a bolder flavor.
For the Glaze
  • 1 cup Powdered Sugar Ensure it's sifted to achieve a smooth consistency.
  • 2 tablespoons Milk Any milk or dairy-free alternatives work well.
  • 1/4 teaspoon Peppermint Extract Adjust gradually to taste.

Equipment

  • oven
  • mixing bowls
  • Muffin tin
  • whisk
  • spatula
  • Spoon or Ice Cream Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, salt, and baking soda.
  3. In another bowl, blend the buttermilk, vegetable oil, eggs, vanilla extract, and peppermint extract until smooth.
  4. Carefully pour the wet mixture into the dry ingredients and fold together gently, being cautious not to overmix.
  5. Divide the batter evenly among the lined muffin cups, filling each about two-thirds full.
  6. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  7. While the muffins cool slightly, whisk together the powdered sugar, milk, and peppermint extract until smooth.
  8. Once the muffins have cooled for about 5 minutes, drizzle the peppermint glaze over each one.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gSodium: 150mgPotassium: 100mgFiber: 2gSugar: 10gCalcium: 2mgIron: 8mg

Notes

Avoid overmixing to prevent dense muffins. Store leftovers in an airtight container.

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