Peppermint Hot Chocolate Muffins
Deliciously moist muffins combining rich chocolate with a refreshing hint of peppermint, perfect for the holiday season or cozy chilly days.
Ingredients
Muffin Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar
- ¼ cup brown sugar
- ½ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- ½ teaspoon peppermint extract
- ½ cup chocolate chips
Ganache Ingredients
- ½ cup heavy cream
- 1 cup chocolate chips
- Crushed peppermint for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Gather and measure all ingredients precisely.
Making the Muffin Batter
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, sugar, and brown sugar.
- In another bowl, whisk together the milk, vegetable oil, vanilla extract, egg, and peppermint extract.
- Gradually pour the wet mixture into the dry ingredients and stir gently until just combined.
- Fold in the chocolate chips using a spatula.
Baking the Muffins
- Scoop the batter into the prepared muffin tins, filling each cup about three-quarters full.
- Bake for 18-20 minutes. Check for doneness with a toothpick.
Making the Ganache
- In a small saucepan, heat the heavy cream until simmering, then pour it over chocolate chips in a bowl.
- Let it sit a few minutes before stirring until smooth.
Serving
- Dip the cooled muffin tops in ganache and let excess drip off.
- Sprinkle with crushed peppermint and serve.
Notes
Muffins can be stored in an airtight container for up to three days or frozen for up to three months. For dietary adjustments, use gluten-free flour or non-dairy milk alternatives as needed.