Peppermint Hot Chocolate Muffins

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Rich, indulgent, and bursting with winter charm, Peppermint Hot Chocolate Muffins are the perfect fusion of cozy hot cocoa and festive peppermint candy. Imagine sinking your teeth into a moist chocolate muffin, its soft crumb laced with cocoa and dark chocolate chips, topped with a silky chocolate ganache and a flurry of crushed peppermint. Every bite delivers a balance of deep chocolatey warmth and crisp minty brightness—just like sipping your favorite seasonal drink by a roaring fire.

These muffins aren’t just delicious—they’re an experience. They’re the kind of treat that brings holiday cheer into any kitchen, whether you’re hosting a winter brunch, looking for a unique holiday gift idea, or simply treating yourself. With their stunning chocolate glaze and sparkling peppermint shards, they also double as edible art, making them just as beautiful as they are tasty.

Why You’ll Love This Peppermint Hot Chocolate Muffins Recipe

• Festive and flavorful: The combination of rich cocoa and peppermint is the ultimate winter flavor duo.
• Easy to make: No complex techniques—just simple baking steps anyone can follow.
• Perfect for gifting: These muffins stay moist and look beautiful packaged up for friends and family.
• Versatile: Serve them as dessert, breakfast, or a cozy snack with coffee or milk.

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Preparation Phase & Tools to Use (Essential Tools and Equipment, and the Importance of Each Tool)

To make the best Peppermint Hot Chocolate Muffins, you’ll need the following equipment:

• Mixing bowls (at least two): One for dry ingredients and one for wet, helping ensure even distribution and smooth mixing.
• Whisk and spatula: The whisk aerates dry ingredients and combines wet ones, while the spatula ensures nothing is left behind in the bowl.
• 12-cup muffin tin: Standard size for even muffin baking and consistent portions.
• Paper liners or nonstick spray: Prevents sticking and makes cleanup much easier.
• Measuring cups and spoons: Accurate measurement is crucial for the perfect muffin texture.
• Microwave-safe bowl or saucepan: For gently melting the chocolate used in the ganache.
• Spoon or scoop: Ensures uniform batter distribution in each muffin cup.

Each of these tools plays a critical role in texture, structure, and presentation. Using the correct tools ensures that your muffins bake evenly, stay moist, and come out looking professional every time.

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Preparation Tips

Start by bringing your eggs and milk to room temperature—this helps them incorporate more smoothly into the batter, giving you fluffier muffins. When combining wet and dry ingredients, avoid overmixing. A few lumps are totally fine—overworking the batter can lead to dense muffins. When crushing peppermint candies, use a rolling pin over a ziplock bag for mess-free prep. For the ganache, melt your chocolate gently and stir frequently to avoid burning. Once baked, allow muffins to cool slightly before drizzling the ganache and adding peppermint—this helps toppings set beautifully instead of melting into the muffin surface.

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Ingredients for this Peppermint Hot Chocolate Muffins Recipe

Dry Ingredients:

• 1 and 3/4 cups (220g) all-purpose flour
• 1/2 cup (45g) unsweetened cocoa powder (Dutch-processed preferred)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (100g) granulated sugar
• 1/2 cup (110g) light brown sugar, packed

Wet Ingredients:

• 2 large eggs, room temperature
• 1/2 cup (120ml) vegetable oil or melted butter
• 3/4 cup (180ml) whole milk, room temperature
• 1/2 cup (120ml) sour cream or plain Greek yogurt
• 1 tsp pure vanilla extract
• 1/2 tsp peppermint extract

Add-ins and Toppings:

• 3/4 cup (130g) semi-sweet chocolate chips
• 1/2 cup crushed peppermint candies or candy canes

Ganache Topping (Optional but recommended):

• 1/2 cup (120ml) heavy cream
• 1 cup (175g) semi-sweet chocolate chips
• Extra crushed peppermint for garnish

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Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray. This ensures easy release and even baking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar until well combined. This step helps to evenly distribute the leavening agents and avoid clumps.

Step 3: Combine the Wet Ingredients

In a separate bowl, beat the eggs lightly. Add oil (or melted butter), milk, sour cream, vanilla extract, and peppermint extract. Whisk until smooth. Make sure all wet ingredients are at room temperature to avoid any curdling.

Step 4: Combine Wet and Dry Mixtures

Pour the wet mixture into the bowl of dry ingredients. Gently fold using a spatula until just combined—do not overmix. Fold in chocolate chips last. The batter will be thick, which is ideal for rich, moist muffins.

Step 5: Fill the Muffin Cups

Using an ice cream scoop or large spoon, divide the batter evenly among the muffin cups. Fill each cup about 3/4 full to get nicely domed muffins.

Step 6: Bake to Perfection

Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep them moist. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Step 7: Make the Ganache

While muffins cool, heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a bowl. Let sit for 2–3 minutes, then stir until smooth and glossy.

Step 8: Decorate and Serve

Drizzle ganache generously over the cooled muffins, then sprinkle with crushed peppermint candies. Let the ganache set slightly before serving. Enjoy these warm or at room temperature for a comforting, festive treat.

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Notes

These Peppermint Hot Chocolate Muffins are at their best when freshly baked, but they remain delightfully moist for days. The combination of sour cream and oil in the batter ensures a rich, tender crumb. For the topping, crushed peppermint candies add crunch and festive flair, but they will dissolve slightly over time—so if presentation matters, add them just before serving. The ganache brings a luscious, glossy finish that takes the muffins from casual to bakery-worthy.

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Watch Out for These Mistakes While Cooking

• Overmixing the batter: This is a common mistake that can make your muffins dense instead of fluffy. Mix just until the ingredients come together.
• Incorrect oven temperature: Always preheat your oven. Baking at too low or too high a temperature can affect the rise and texture.
• Using cold ingredients: Cold eggs or dairy can cause the batter to curdle or bake unevenly.
• Skipping the peppermint extract: Don’t rely solely on the candy for flavor. Peppermint extract infuses the whole muffin with that minty coolness.
• Adding ganache to hot muffins: Let muffins cool slightly first or the ganache will melt off and won’t set properly.

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Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days. To keep them fresher longer, refrigerate for up to 5 days. For extended storage, freeze the muffins (without ganache and peppermint topping) for up to 2 months. When ready to serve, thaw at room temperature and add fresh ganache and peppermint before serving.

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Estimated Nutrition (Per Muffin with Ganache and Peppermint Topping)

• Calories: 360
• Fat: 20g
• Saturated Fat: 10g
• Carbohydrates: 42g
• Sugar: 26g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 40mg
• Sodium: 180mg

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Frequently Asked Questions

What can I use instead of sour cream?

You can substitute plain Greek yogurt or buttermilk. Both options maintain the moist texture of the muffins.

Can I make these muffins gluten-free?

Yes, substitute a 1:1 gluten-free flour blend for all-purpose flour. Be sure it’s a high-quality blend with xanthan gum.

Can I skip the ganache?

Absolutely. The muffins are delicious on their own, but the ganache adds an extra layer of indulgence.

How do I crush peppermint candies without making a mess?

Place candies in a ziplock bag and gently crush them with a rolling pin or meat mallet. Avoid over-crushing into powder.

Can I make mini muffins with this recipe?

Yes, use a mini muffin tin and reduce the baking time to about 10–12 minutes. Watch closely to avoid overbaking.

Do these muffins taste more like dessert or breakfast?

They strike a perfect balance—sweet enough for dessert but not too rich for a festive breakfast treat.

Can I make the batter ahead of time?

It’s best to bake right away, but you can mix the dry ingredients ahead and store them separately from wet until ready to combine.

Will the peppermint flavor be too strong?

Not at all. The balance of cocoa and peppermint extract creates a subtle, refreshing minty finish.

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Conclusion

Peppermint Hot Chocolate Muffins bring festive magic into your kitchen with every bite. Their irresistible combination of rich chocolate and cool peppermint is sure to delight both kids and adults. Whether you’re baking for a holiday gathering, preparing cozy winter snacks, or simply want to try something new, this recipe delivers on flavor, texture, and presentation. It’s a seasonal must-bake that’s easier than it looks—and even more delicious than it sounds.

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