Description
Indulge in the delightful world of baking with our Peppermint Hot Chocolate Muffins. These scrumptious treats are a delectable blend of rich chocolate paired with a refreshing peppermint twist, making them not just muffins, but an experience reminiscent of your favorite winter drink.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1/2 cup vegetable oil or melted butter
- 3/4 cup whole milk, room temperature
- 1/2 cup sour cream or plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup crushed peppermint candies or candy canes
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips (for ganache)
- Extra crushed peppermint (for garnish)
Instructions
- Start by preheating your oven to 375°F (190°C). This is crucial for achieving that perfect muffin rise. Next, prepare your 12-cup muffin tin. You can do this by lining the cups with muffin liners or applying a light coat of nonstick spray to ensure your muffins come out easily.
- In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt along with both the granulated and brown sugars. This thorough mixing ensures the even distribution of dry ingredients, essential for evenly rising muffins. Set aside the bowl to focus on the wet ingredients next.
- In a separate bowl, crack the eggs and whisk them gently until they are quite smooth—a process that introduces air into the batter, aiding in the muffins’ rise. Mix in the vegetable oil (or melted butter), whole milk, sour cream (or Greek yogurt), pure vanilla extract, and peppermint extract. Blend these ingredients until they are well combined and creamy.
- Now, pour the wet mixture into the bowl of dry ingredients. Using a rubber spatula, gently fold everything together. Be cautious not to overmix, as this can lead to dense muffins; the goal is a slightly lumpy batter. Gently fold in the semi-sweet chocolate chips until just incorporated.
- Using a scoop or spoon, carefully fill the prepared muffin cups. Aim to fill each cup about three-quarters full; this will allow room for the muffins to rise without spilling over while baking.
- Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; if it comes out with a few moist crumbs, they are ready! Once baked, remove them from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack, enabling them to cool completely.
- While the muffins cool, prepare the silky chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until it reaches a gentle simmer. Remove from heat and pour it over the semi-sweet chocolate chips placed in a bowl. Allow it to sit for about 2 to 3 minutes. After the time is up, stir until smooth and glossy.
- Drizzle the ganache over the cooled muffins, letting it cascade down the sides for a beautiful effect. Top your creations with the extra crushed peppermint for a lively pop of color and flavor. Allow the ganache to set for a few moments before serving, if you can resist the temptation of diving in immediately!
Notes
Ensure your ingredients, especially the eggs and milk, are at room temperature to promote even mixing and rise.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: 210 kcal
- Sodium: 120 mg
- Protein: 3 g