Description
Peppermint Hot Chocolate Muffins are festive, chocolatey muffins with a hint of peppermint, topped with a peppermint glaze and crushed candy canes.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk (or milk with 1 tablespoon vinegar)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup semi-sweet chocolate chips (optional)
- For Glaze: 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon peppermint extract
- Crushed candy canes for topping (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together flour, cocoa powder, sugar, baking powder, salt, and baking soda.
- In a separate bowl, whisk buttermilk, vegetable oil, eggs, vanilla extract, and peppermint extract.
- Pour wet ingredients into dry ingredients and stir until just combined. Fold in chocolate chips if using.
- Divide batter evenly among muffin cups, filling 2/3 full.
- Bake 18–20 minutes until a toothpick comes out clean.
- Prepare glaze: Whisk powdered sugar, milk, and peppermint extract until smooth.
- Once muffins are cool, drizzle glaze over tops and sprinkle with crushed candy canes.
Notes
- Do not overmix batter to keep muffins tender.
- Adjust glaze consistency with more milk or powdered sugar as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American