Peppermint Hot Chocolate Muffins (Printable)

Moist chocolate muffins with peppermint, chocolate chips and crushed candy, ready in 40 minutes; makes 12.

# What You'll Need:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 cup granulated sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1/2 cup vegetable oil
10 - 1 teaspoon pure peppermint extract
11 - 1 teaspoon pure vanilla extract

→ Add-ins

12 - 3/4 cup semi-sweet chocolate chips
13 - 1/2 cup mini marshmallows (optional)
14 - 1/3 cup crushed peppermint candies

→ Topping

15 - Extra chocolate chips, for garnish
16 - Mini marshmallows, for garnish
17 - Additional crushed peppermint candies, for garnish

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a large mixing bowl, whisk together all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt.
03 - In a medium bowl, whisk eggs, whole milk, vegetable oil, peppermint extract, and vanilla extract until smooth.
04 - Pour wet mixture into dry ingredients and gently mix with a spatula until just combined. Avoid overmixing.
05 - Carefully fold in semi-sweet chocolate chips, mini marshmallows if using, and crushed peppermint candies until distributed.
06 - Spoon batter evenly into paper-lined muffin cups, filling each about three-quarters full.
07 - Sprinkle additional chocolate chips, marshmallows, and crushed peppermint candies on top of each muffin.
08 - Bake 18 to 20 minutes, or until a toothpick inserted into the center emerges with a few moist crumbs.
09 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Helpful Tips:

01 -
  • That cool peppermint zing paired with melty chocolate makes every bite feel like a secret indulgence.
  • This recipe has rescued me more than once when I needed a crowd-pleaser that looks impressive but is secretly no-fuss.
02 -
  • Once, I overmixed the batter and ended up with chewy muffins—gentle folding really matters here.
  • I discovered mini marshmallows on top get perfectly gooey, but inside the batter, they melt away almost completely—so save some for decorating.
03 -
  • Letting all ingredients come to room temperature helps everything mix together without lumps.
  • The secret to maximum chocolate pockets is tossing the chips with a little flour before folding into the batter.

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