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Peppermint Hot Chocolate Muffins

Peppermint Hot Chocolate Muffins: Cozy Up Your Holidays

Delightful gluten-free and vegan-friendly Peppermint Hot Chocolate Muffins that capture the essence of the holiday season.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Gluten-free blend can be used.
  • 1/2 cup Unsweetened Cocoa Powder Dutch-processed optional.
  • 1 cup Granulated Sugar Coconut sugar for a lower-glycemic substitute.
  • 2 teaspoons Baking Powder Ensure freshness.
  • 1/2 teaspoon Salt Can be omitted for low-sodium.
  • 1 te teaspoon Baking Soda
  • 1 cup Buttermilk Or use milk mixed with vinegar or lemon juice.
  • 1/2 cup Vegetable Oil Can replace with melted butter or coconut oil.
  • 2 large Large Eggs Use aquafaba (3 tablespoons per egg) for vegan.
  • 1 teaspoon Vanilla Extract Use pure for best results.
  • 1 teaspoon Peppermint Extract Use cautiously.
  • 1 cup Semi-Sweet Chocolate Chips Dark chocolate optional.
For the Peppermint Glaze
  • 1 cup Powdered Sugar Sifted for best consistency.
  • 2 tablespoons Milk Dairy-free alternatives acceptable.
  • 1/4 teaspoon Peppermint Extract Adjust to taste.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • spatula
  • Measuring cups and spoons

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, salt, and baking soda.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, large eggs, vanilla extract, and peppermint extract.
  4. Pour the wet mixture into the dry ingredients and gently stir until just combined. Fold in semi-sweet chocolate chips if using.
  5. Spoon the batter into the lined muffin cups, filling each about two-thirds full.
  6. Bake in the preheated oven for 18–20 minutes. Check doneness with a toothpick.
  7. While muffins cool, whisk powdered sugar, milk, and peppermint extract together to form glaze.
  8. Once muffins are cooled, drizzle the glaze on top and sprinkle with crushed candy canes.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 170mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Ensure proper mixing to avoid dense muffins. Store muffins in an airtight container for freshness.

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