Peppermint Hot Chocolate Muffins (Printable Version)

Moist chocolate muffins studded with chocolate chips, crushed peppermint and optional mini marshmallows; ready in about 40 minutes.

# What You 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 or mini marshmallows, for garnish
16 - Additional crushed peppermint candies, for garnish

# Method:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a large mixing bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly blended.
03 - In a separate bowl, whisk together eggs, milk, vegetable oil, peppermint extract, and vanilla extract until fully combined.
04 - Pour wet ingredients into dry ingredients and gently stir until just blended. Do not overmix to ensure tender muffins.
05 - Gently fold in chocolate chips, mini marshmallows (if using), and crushed peppermint candies.
06 - Evenly distribute the batter among muffin cups, filling each about three-quarters full.
07 - Sprinkle additional chocolate chips, mini marshmallows, and crushed peppermint candies over each muffin.
08 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center emerges with a few moist crumbs attached.
09 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack until completely cooled.

# Expert Tricks:

01 -
  • If you love rich hot chocolate but wish you could eat it for breakfast, these muffins are your secret ticket.
  • Peppermint and chocolate together always bring a cozy spark—especially when baked fresh in your own kitchen.
02 -
  • Overmixing the batter leads to tough muffins—lumps mean fluffier results.
  • Sprinkling the marshmallows on top right before baking prevents them from melting away completely inside.
03 -
  • Always let baked muffins rest in the tin for a few minutes; it helps them finish setting and prevents sticking.
  • Crushing peppermint candies by hand, not a food processor, lets you control both texture and mess.

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