If the holidays had a flavor, these Peppermint Hot Chocolate Muffins: A Festive Treat would be it. Rich cocoa flavor, melty chocolate chips, cool peppermint, and fluffy marshmallow topping come together in a cozy baked good that tastes just like a mug of hot chocolate on a snowy day.
Table of Contents
Why You’ll Love These Peppermint Hot Chocolate Muffins
These muffins are perfect for December mornings, holiday brunches, or edible gifts. They feel indulgent, but are easy enough for everyday baking. The combination of chocolate and peppermint is classic, nostalgic, and instantly festive.
You will love this recipe because it is:
- Moist and tender with deep chocolate flavor
- Festive without being overly sweet
- Easy to make with pantry staples
- Perfect for breakfast, dessert, or snacking
- A great make-ahead holiday treat
The marshmallows on top melt slightly while baking, creating that signature hot chocolate look and flavor everyone loves.
Ingredients for Peppermint Hot Chocolate Muffins
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup coconut oil, melted and cooled
- 2 large eggs, room temperature
- 1 cup low fat buttermilk
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon instant espresso powder, optional
Mix Ins and Topping
- 3/4 cup dark chocolate chips
- 1/2 cup peppermint baking chips
- Mini marshmallows for topping
Ingredient Notes
Buttermilk: Buttermilk keeps the muffins moist and tender. If you do not have it, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes.
Whole wheat flour: Adds structure and balances sweetness. You can use all purpose flour only if preferred.
Espresso powder: Optional but recommended. It deepens the chocolate flavor without tasting like coffee.
Peppermint chips: If unavailable, crushed candy canes work well. Fold some into the batter and sprinkle a little on top.
Step by Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F. Line a standard 12 cup muffin tin with paper liners or lightly grease each cup.
Starting with a hotter oven helps create tall, bakery style muffin tops.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the granulated sugar, brown sugar, melted butter, and melted coconut oil until smooth.
Add the eggs and whisk well. Stir in the buttermilk and vanilla extract until fully combined.
Step 3: Add the Dry Ingredients
Add the all purpose flour, whole wheat flour, cocoa powder, baking powder, baking soda, salt, and espresso powder directly to the bowl.
Gently stir until just combined. Do not overmix, as this can make the muffins dense.
Step 4: Fold in Chocolate Chips
Using a spatula, fold in the dark chocolate chips and half of the peppermint chips. The batter will be thick.
Step 5: Fill the Muffin Tin
Divide the batter evenly among the muffin cups, filling each about three quarters full.
Press a few mini marshmallows gently into the top of each muffin. Sprinkle the remaining peppermint chips over the top.
Step 6: Bake the Muffins
Place the muffins in the oven and bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F and continue baking for 13 to 15 minutes.
The muffins are done when a toothpick inserted into the center comes out with a few moist crumbs.
Step 7: Cool and Serve
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
The marshmallows will set slightly as they cool but remain soft and fluffy.
Pro Tips for Success
- Measure cocoa powder by spooning it into the cup, not scooping.
- Do not overmix the batter once the flour is added.
- Use room temperature eggs for smoother batter.
- Bake on the center rack for even heat.
- Add marshmallows only on top, not inside, to prevent melting into the batter.
- Store completely cooled muffins to keep the tops looking neat.
Flavor Variations
These Peppermint Hot Chocolate Muffins are easy to customize for different tastes.
Double chocolate: Add extra chocolate chips inside and skip peppermint.
Mint chocolate: Add 1/4 teaspoon peppermint extract to the batter for stronger mint flavor.
White chocolate peppermint: Swap dark chocolate chips for white chocolate chips.
Mocha style: Keep the espresso powder and add a tablespoon of strong brewed coffee to the batter.
Mini muffins: Use a mini muffin tin and reduce bake time to 10 to 12 minutes at 350°F.
Serving Suggestions
Serve these muffins with:
- Hot cocoa or coffee
- Fresh fruit for balance
- Holiday brunch spreads
- As part of a baked goods gift box
They are also great warmed slightly and served as a dessert with a scoop of vanilla ice cream.
Storage and Freezing Instructions
Room temperature: Store muffins in an airtight container for up to 3 days.
Refrigerator: Store for up to 5 days, but allow to come to room temperature before serving.
Freezing: Freeze cooled muffins without marshmallows for best texture. Wrap tightly and freeze up to 2 months. Thaw overnight and add fresh marshmallows if desired.
Peppermint Hot Chocolate Muffins
- Total Time: 35 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Peppermint Hot Chocolate Muffins are rich, chocolatey, and perfectly festive, with cool peppermint, melty chocolate chips, and fluffy marshmallow tops. They taste just like a cozy mug of hot chocolate in muffin form.
Ingredients
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup coconut oil, melted and cooled
- 2 large eggs, room temperature
- 1 cup low fat buttermilk
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon instant espresso powder (optional)
- 3/4 cup dark chocolate chips
- 1/2 cup peppermint baking chips
- Mini marshmallows for topping
Instructions
- Preheat the oven to 425°F and line a 12-cup muffin tin with liners.
- Whisk granulated sugar, brown sugar, melted butter, and coconut oil until smooth.
- Add eggs, buttermilk, and vanilla and mix until combined.
- Stir in flours, cocoa powder, baking powder, baking soda, salt, and espresso powder just until combined.
- Fold in dark chocolate chips and half of the peppermint chips.
- Divide batter evenly among muffin cups, filling about three quarters full.
- Top with mini marshmallows and remaining peppermint chips.
- Bake at 425°F for 5 minutes, then reduce oven to 350°F and bake 13–15 minutes.
- Cool for 5 minutes, then transfer to a wire rack to cool or serve warm.
Notes
Do not overmix the batter. Add marshmallows only on top so they puff and set properly while baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 260 |
| Protein | 6 g |
| Carbohydrates | 38 g |
| Fat | 10 g |
| Fiber | 4 g |
| Sodium | 280 mg |
Values are estimates and may vary based on ingredients used.
FAQ About Peppermint Hot Chocolate Muffins
Can I make these muffins ahead of time?
Yes, these muffins are great for making ahead. Bake them a day or two in advance and store in an airtight container.
Can I skip the whole wheat flour?
Yes, you can use all purpose flour only. The texture will be slightly lighter and less hearty.
Why do you start baking at a higher temperature?
The initial high heat helps the muffins rise quickly, creating tall domed tops before the centers set.
Can I use candy canes instead of peppermint chips?
Yes, crushed candy canes work well. Add them just before baking so they do not dissolve too much.
Do the marshmallows melt completely?
They soften and puff while baking, then set slightly as they cool. This gives the classic hot chocolate look.
Are these muffins very sweet?
They are rich and chocolatey but balanced. The peppermint keeps them from tasting overly sweet.
Final Thoughts
These Peppermint Hot Chocolate Muffins: A Festive Treat bring holiday warmth to any kitchen. They are cozy, chocolatey, and just minty enough to feel special. Whether you bake them for a holiday breakfast, a seasonal dessert, or a thoughtful gift, they are guaranteed to spread cheer with every bite.
Once you try them, they may become a new holiday baking tradition.