If you are craving a festive baked treat, these Easy Peppermint Hot Chocolate Muffins deliver everything you love about a cozy mug of hot cocoa in muffin form, with rich chocolate flavor, fluffy texture, and a cheerful hint of peppermint in every bite.
Why You’ll Love This Easy Peppermint Hot Chocolate Muffins Recipe
These muffins are perfect for the holiday season but simple enough to make any time you want a special chocolate treat. They are soft, moist, and deeply chocolatey, with pockets of melted chocolate, sweet marshmallows, and refreshing peppermint flavor. The recipe comes together with basic pantry ingredients and does not require a mixer, which makes it ideal for busy mornings, holiday brunches, or baking with kids.
You will also love how versatile this recipe is. You can easily adjust the peppermint level, swap in healthier ingredients, or dress the muffins up for gifting. They feel indulgent, yet approachable, and they fill your kitchen with the most comforting chocolate aroma while baking.
Ingredients for Easy Peppermint Hot Chocolate Muffins
Muffin Batter Ingredients
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon instant espresso powder, optional
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup coconut oil, melted and cooled
- 2 large eggs, room temperature
- 1 cup buttermilk
- 2 teaspoons vanilla extract
Mix Ins and Toppings
- 3/4 cup dark chocolate chips
- 1/2 cup peppermint baking chips
- 1 to 1 1/2 cups mini marshmallows
Ingredient Notes and Substitutions
If you do not have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes. This works just as well and keeps the muffins tender.
Coconut oil can be replaced with vegetable oil or additional melted butter if needed. The coconut flavor is very mild, but if you prefer no coconut taste at all, use a neutral oil.
The espresso powder is optional but highly recommended. It does not make the muffins taste like coffee. Instead, it enhances the chocolate flavor and makes it richer.
If peppermint chips are hard to find, you can substitute 1/2 teaspoon peppermint extract mixed into the batter. Start small, since peppermint extract is very strong.
Step-by-Step Instructions
Step 1: Prepare the Oven and Muffin Pan
Preheat your oven to 375 degrees F. Line a standard 12 cup muffin pan with paper liners or lightly grease it with nonstick spray. Set aside.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all purpose flour, whole wheat flour, cocoa powder, baking powder, baking soda, salt, and espresso powder if using. Make sure the cocoa powder is well distributed and there are no lumps.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the granulated sugar and brown sugar. Add the melted butter and melted coconut oil, whisking until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the buttermilk and vanilla extract until fully combined.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold together using a spatula or wooden spoon until just combined. Do not overmix, as this can make the muffins dense.
Step 5: Add the Chocolate Chips
Fold in the dark chocolate chips, distributing them evenly throughout the batter.
Step 6: Fill the Muffin Cups
Divide the batter evenly among the prepared muffin cups, filling each about three quarters full. Sprinkle the tops with peppermint chips and gently press a few mini marshmallows into the surface of each muffin.
Step 7: Bake
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter. The marshmallows will puff up and lightly toast.
Step 8: Cool and Serve
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely or enjoy warm.
Pro Tips for Success
- Measure flour correctly by spooning it into the measuring cup and leveling it off. Scooping directly can pack in too much flour.
- Do not overmix the batter. A few small streaks of flour are fine and will disappear during baking.
- Press marshmallows slightly into the batter so they stay in place while baking.
- For bakery style tops, sprinkle a few extra chocolate chips on top before baking.
- Let muffins cool slightly before eating so the texture sets properly.
- Use room temperature eggs to help the batter mix evenly.
Flavor Variations
- Extra Minty: Add 1/4 teaspoon peppermint extract to the batter for a stronger peppermint flavor.
- White Chocolate Peppermint: Swap dark chocolate chips for white chocolate chips.
- Double Chocolate: Add an extra 1/4 cup chocolate chips into the batter.
- Mocha Peppermint: Keep the espresso powder and add 1 tablespoon brewed coffee to the wet ingredients.
- Healthier Option: Replace half the sugar with coconut sugar and use all whole wheat flour.
Serving Suggestions
These Easy Peppermint Hot Chocolate Muffins are wonderful served warm with a glass of milk, hot cocoa, or coffee. They make a great addition to holiday breakfast spreads, brunch buffets, or dessert tables. You can also dust them lightly with powdered sugar for a festive touch or drizzle with a simple chocolate glaze for extra indulgence.
They are also excellent for gifting. Wrap cooled muffins individually in parchment paper and place them in a decorative tin or box for a homemade holiday gift.
Storage and Freezing Instructions
Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days.
To freeze, place completely cooled muffins in a freezer safe bag or container. Freeze for up to 3 months. Thaw at room temperature or warm gently in the microwave for 20 to 30 seconds before serving.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 |
| Protein | 6 g |
| Carbohydrates | 40 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sodium | 240 mg |
Values are estimates and may vary based on ingredients used.
FAQ About Easy Peppermint Hot Chocolate Muffins
Can I make these muffins without peppermint?
Yes, you can skip the peppermint chips or extract entirely. The muffins will turn into classic hot chocolate muffins with chocolate and marshmallows, which are still delicious.
Can I make these muffins dairy free?
You can replace butter with additional coconut oil or vegan butter, and use a dairy free milk with vinegar instead of buttermilk. Choose dairy free chocolate chips and marshmallows as well.
Why did my marshmallows disappear while baking?
Marshmallows tend to melt into the muffin if they are fully submerged. Press them lightly on top of the batter so they stay visible and toasted.
Can I use all purpose flour only?
Yes, you can use 2 cups all purpose flour instead of the mix of flours. The muffins will be slightly lighter in texture.
How do I keep the muffins moist?
Do not overbake them, and store them in an airtight container. The combination of oil, butter, and buttermilk also helps keep them moist.
Easy Peppermint Hot Chocolate Muffins
Equipment
- muffin pan
- paper liners
- mixing bowls
- whisk
- spatula
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp instant espresso powder (optional)
- 1/2 cup granulated sugar
- 1/2 cup 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 buttermilk
- 2 tsp vanilla extract
- 3/4 cup dark chocolate chips
- 1/2 cup peppermint baking chips
- 1–1 1/2 cups mini marshmallows
Instructions
- Preheat oven to 375°F and line a 12-cup muffin pan with liners or grease lightly.
- In a large bowl, whisk together flours, cocoa powder, baking powder, baking soda, salt, and espresso powder.
- In another bowl, whisk sugars with melted butter and coconut oil. Add eggs, then buttermilk and vanilla.
- Gently fold wet ingredients into dry ingredients until just combined.
- Fold in dark chocolate chips evenly.
- Divide batter among muffin cups, filling 3/4 full. Sprinkle with peppermint chips and press marshmallows on top.
- Bake for 18–22 minutes until a toothpick comes out with moist crumbs.
- Cool for 5 minutes in the pan, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Nutrition
Final Thoughts
These Easy Peppermint Hot Chocolate Muffins are a festive, cozy bake that captures the flavors of the season in a simple, reliable recipe. They are rich without being heavy, sweet without being overwhelming, and perfect for sharing with family and friends. Whether you serve them for breakfast, dessert, or a holiday gathering, they are sure to become a seasonal favorite you look forward to baking every year.
