Peppermint Hot Chocolate Muffins
Delightful muffins bursting with rich cocoa and refreshing peppermint, perfect for breakfast or as a warm snack during chilly days.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
Mix-ins and Topping
- 1 cup chocolate chips
- to taste Crushed peppermint candies For topping
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
- In another bowl, mix the melted butter, milk, eggs, vanilla extract, and peppermint extract until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chocolate chips.
- Divide the batter equally among the muffin cups, filling each about 2/3 full.
- Sprinkle crushed peppermint candies on top of each muffin.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them for up to two months, wrapped tightly in plastic wrap before placing them in a freezer bag. Use high-quality cocoa powder for richer flavor and experiment with the amount of peppermint extract according to your taste preferences.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 180mgFiber: 1gSugar: 15g