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