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Peppermint Hot Chocolate Muffins

Peppermint Hot Chocolate Muffins for Cozy Winter Mornings

Delightful Peppermint Hot Chocolate Muffins blend rich chocolate with refreshing peppermint for a festive treat perfect for winter mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour substitute with gluten-free flour blend
  • 0.75 cups Unsweetened Cocoa Powder consider Dutch-processed for different taste
  • 1 cup Granulated Sugar coconut sugar can be a lower-glycemic alternative
  • 2 teaspoons Baking Powder ensure it's fresh
  • 0.5 teaspoon Salt can be omitted for low-sodium option
  • 0.5 teaspoon Baking Soda necessary for texture
  • 1 cup Buttermilk substitute with milk mixed with vinegar or lemon juice
  • 0.5 cups Vegetable Oil melted butter or coconut oil can enhance flavor
  • 2 large Large Eggs aquafaba can be a vegan substitute
  • 2 teaspoons Vanilla Extract opt for pure for best results
  • 0.5 teaspoon Peppermint Extract use cautiously as it’s potent
  • 1 cup Semi-Sweet Chocolate Chips optional, dark chocolate chips can enrich taste
For the Peppermint Glaze
  • 1 cup Powdered Sugar ensure it's sifted for best consistency
  • 2 tablespoons Milk use any milk or dairy-free alternatives
  • 0.25 teaspoon Peppermint Extract add gradually to taste

Equipment

  • Muffin tin
  • Mixing bowls
  • whisk
  • measuring cups
  • Spoon or scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, salt, and baking soda.
  3. In another bowl, combine buttermilk, vegetable oil, eggs, vanilla extract, and peppermint extract, whisking until smooth.
  4. Pour the wet mixture into the dry ingredients and stir until just combined. Fold in chocolate chips if using.
  5. Divide the batter among the muffin cups, filling each about two-thirds full.
  6. Bake for 18–20 minutes or until a toothpick inserted comes out clean.
  7. Whisk together powdered sugar, milk, and peppermint extract for the glaze.
  8. Once muffins cool slightly, drizzle the peppermint glaze over the tops and sprinkle with crushed candy canes if desired.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 100IUCalcium: 50mgIron: 1mg

Notes

These muffins are perfect for festive occasions and can be stored easily for future enjoyment. Experiment with toppings for more creativity.

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