Name: Peppermint Hot Chocolate Muffins
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup granulated sugar 2 large eggs 3/4 cup whole milk or buttermilk 1/2 cup vegetable oil or melted butter 1 teaspoon peppermint extract 1 teaspoon vanilla extract 3/4 cup chocolate chips or chunks 1/4 cup crushed candy canes (plus more for topping) 1/2 cup chocolate glaze (optional, for drizzling)

Imagine wrapping your hands around a warm cup of peppermint hot chocolate on a snowy day — now turn that feeling into a muffin. These Peppermint Hot Chocolate Muffins are rich, chocolatey, and laced with a cooling peppermint crunch that melts into every bite. Topped with a decadent chocolate glaze and crushed candy canes, they’re holiday magic in handheld form.

Perfect for cozy mornings, festive brunches, or a unique holiday dessert, these muffins strike the ideal balance between sweet and refreshing. They bring together the comfort of hot chocolate and the sparkle of peppermint in a way that feels indulgent yet playful. And yes, they make your kitchen smell like the holidays too.

What Kind of Cocoa Powder Should I Use?

For the deepest chocolate flavor, opt for unsweetened natural cocoa powder. It delivers that rich hot chocolate base you’re craving. Dutch-processed cocoa can work in a pinch but has a milder taste and may affect how your muffins rise due to its lower acidity.

Ingredients for the Peppermint Hot Chocolate Muffins

All-Purpose Flour
The foundation of the muffins, flour gives them structure without making them too dense.

Unsweetened Cocoa Powder
This is where the deep, rich chocolate flavor comes in. Choose high-quality for best taste.

Baking Powder & Baking Soda
These leavening agents help the muffins rise beautifully and stay fluffy.

Salt
A pinch balances out the sweetness and sharpens the chocolate flavor.

Granulated Sugar
Just the right amount to sweeten the batter without overpowering the peppermint.

Eggs
They bind everything together and give the muffins a tender crumb.

Whole Milk or Buttermilk
Adds moisture and richness. Buttermilk adds a slight tang that pairs beautifully with chocolate.

Vegetable Oil or Melted Butter
Keeps the muffins ultra-moist and soft.

Peppermint Extract
The star of the show! Adds that cool, minty vibe that makes these muffins stand out.

Vanilla Extract
Adds warmth and rounds out the flavor.

Chocolate Chips or Chunks
Melt into gooey pockets for an extra dose of chocolate.

Crushed Candy Canes
Sprinkled on top for crunch, sparkle, and pure holiday joy.

Optional Chocolate Glaze
Because why not make them even more irresistible?

How To Make the Peppermint Hot Chocolate Muffins

Step 1: Prep Your Tools and Ingredients

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. Lightly spray the liners with nonstick baking spray to prevent sticking. Crush your candy canes, measure your ingredients, and get your chocolate glaze ready if using.

Step 2: Whisk the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This ensures even distribution and removes any clumps from the cocoa powder.

Step 3: Mix the Wet Ingredients

In a separate bowl, beat together the eggs and sugar until slightly thickened. Then add the milk (or buttermilk), oil (or melted butter), peppermint extract, and vanilla extract. Mix until smooth.

Step 4: Combine the Wet and Dry

Gently fold the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix — a few streaks of flour are okay. Fold in the chocolate chips or chunks for gooey goodness.

Step 5: Fill and Bake

Divide the batter evenly among the muffin liners, filling each about 3/4 of the way full. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 6: Cool and Decorate

Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack. Once fully cooled, drizzle with chocolate glaze and sprinkle with crushed candy canes.

How to Serve and Store Peppermint Hot Chocolate Muffins

These muffins are at their best slightly warm, when the chocolate is still melty and the peppermint is just beginning to soften. Pair them with a mug of hot cocoa, a peppermint mocha, or even a tall glass of cold milk.

They make a festive addition to brunch spreads, dessert tables, and cozy winter mornings. For extra indulgence, serve with a dollop of whipped cream or a scoop of peppermint ice cream.

To store, place cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 2 months. If freezing, skip the glaze and candy cane topping until ready to serve.

Frequently Asked Questions

Can I use peppermint oil instead of extract?

Peppermint oil is much more concentrated than extract. If you decide to use it, reduce the amount significantly (start with 1/4 teaspoon) and taste the batter before baking.

What’s the best way to crush candy canes?

Place them in a zip-top bag and crush them with a rolling pin or the bottom of a heavy pan. Avoid using a food processor—it can turn them into powder.

Can I make these gluten-free?

Yes! Swap the all-purpose flour for a 1:1 gluten-free baking flour. Make sure your other ingredients are gluten-free too, especially the baking powder.

How can I make them more chocolatey?

Add a handful of mini chocolate chips or swirl in some Nutella before baking. A double drizzle of glaze doesn’t hurt either.

Why are my muffins dry?

Overmixing the batter or overbaking can dry them out. Use a light hand when mixing, and check doneness with a toothpick.

Can I use candy cane pieces in the batter?

You can, but keep in mind they may melt into the muffin and create sticky spots. For best texture and visual appeal, stick to using them on top after baking.