Peppermint Hot Chocolate Muffins

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These Peppermint Hot Chocolate Muffins are the holiday treat you didn’t know you needed! Moist, rich, and bursting with cocoa flavor, they’re infused with the cozy essence of hot chocolate and topped with crushed peppermint candy and a decadent drizzle of chocolate ganache. Whether you’re baking them for a festive brunch, a holiday party, or a wintry afternoon pick-me-up, these muffins bring joy in every bite.

They strike the perfect balance between fudgy and fluffy, giving you the comforting warmth of a hot drink in muffin form. Plus, they look absolutely stunning on a platter, making them a sweet centerpiece for your dessert table. Pair them with a mug of peppermint mocha or serve as a make-ahead breakfast surprise.

Why You’ll Love These Peppermint Hot Chocolate Muffins

• Packed with real cocoa and chocolate chips for rich, double-chocolate flavor.
• Crushed peppermint candy adds festive crunch and a refreshing twist.
• Moist and tender crumb that stays fresh for days.
• Easy to make with simple pantry ingredients.
• Perfect for gifting, holiday baking, or cozy mornings.

What Kind of Chocolate Should I Use?

Stick with high-quality unsweetened cocoa powder and semi-sweet chocolate chips. Dutch-process cocoa adds a deeper chocolate taste, while the chips melt into gooey pockets. For topping, you can use any chocolate sauce or make a simple ganache from melted chocolate and heavy cream.

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Ingredients

• All-purpose flour: Provides structure and softness to the muffins.
• Unsweetened cocoa powder: Adds deep chocolate flavor; use Dutch-processed for a richer taste.
• Baking powder and baking soda: These leavening agents work together for a good rise.
• Salt: Balances sweetness and enhances all the flavors.
• Granulated sugar: Sweetens the batter and helps with moisture.
• Buttermilk: Adds moisture and a slight tang, making the muffins tender.
• Vegetable oil: Keeps the crumb moist and light.
• Eggs: Provide structure and help bind the ingredients.
• Vanilla extract: Enhances overall flavor.
• Peppermint extract: Gives that classic minty holiday flavor.
• Semi-sweet chocolate chips: Melt into the batter for bursts of chocolate.
• Crushed peppermint candies: For topping and festive crunch.
• Chocolate ganache or sauce: Optional, but adds indulgent richness on top.

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How To Make the Peppermint Hot Chocolate Muffins

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.

Step 3: Combine Wet Ingredients

In another bowl, whisk the buttermilk, oil, sugar, eggs, vanilla extract, and peppermint extract until smooth.

Step 4: Combine and Fold

Pour the wet ingredients into the dry ingredients. Stir until just combined – don’t overmix. Fold in the chocolate chips.

Step 5: Fill Muffin Cups

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

Step 6: Bake

Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 7: Cool and Decorate

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Once cool, drizzle with chocolate ganache and sprinkle with crushed peppermint candies.

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Serving These Muffins

These muffins are best enjoyed slightly warm with the ganache still a little gooey. Each batch makes 12 muffins and serves 6 to 12 people, depending on portion size. They’re a great addition to brunch spreads, winter bake sales, or as an edible gift with a holiday card.

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Storing Peppermint Hot Chocolate Muffins

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week or freeze (unglazed) for up to 2 months. When ready to enjoy, reheat briefly in the microwave and top with ganache and peppermint right before serving.

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Frequently Asked Questions

Can I make these muffins without peppermint?
Absolutely! Just leave out the peppermint extract and crushed candy for a rich chocolate muffin base.

Can I use milk instead of buttermilk?
You can substitute with milk, but the muffins may be slightly less tender. For best results, make a quick buttermilk by adding 1 tablespoon of vinegar to 1 cup of milk.

What’s the best way to crush peppermint candy?
Place unwrapped candies in a zip-top bag and gently crush with a rolling pin. Avoid over-pulverizing to keep nice chunks for texture.

Can I add marshmallows to the batter?
Mini marshmallows can be added, but they may melt and disappear. For best results, top muffins with mini marshmallows right after baking.

Do these freeze well?
Yes, freeze unglazed muffins in a sealed bag. Thaw and reheat, then decorate just before serving for freshness.

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Want More Dessert Ideas with a Holiday Twist?

If you love these Peppermint Hot Chocolate Muffins, check out these festive favorites too:

• Candy Cane Cookies
• Red Velvet Cheesecake Brownies
• Chocolate Snowball Cookies with White Chocolate Center
• Soft Christmas Peppermints – Old Fashioned Butter Mints
• Christmas Truffles

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you drizzle extra chocolate or swap the peppermint? Did you make them mini?

I love hearing how you make these recipes your own. Questions are welcome too—let’s make this season delicious.

Find more cozy holiday baking ideas on Life With Livia.

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