Description
These muffins are soft, chocolatey, and have just the right hint of peppermint for a cozy treat.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1/2 cup Cocoa Powder
- 1 tablespoon Baking Powder
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1 teaspoon Peppermint Extract
- 2 Eggs
- 1 cup Milk (whole, almond, or oat)
- 1 cup Semi-sweet or Dark Chocolate Chips
- Whipped Cream (optional, for topping)
Instructions
- Preheat your oven to 350°F (180°C). Prepare your muffin tin with liners or grease it lightly.
- In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and both types of sugar until well blended.
- In another bowl, whisk together the eggs, milk, and peppermint extract until combined.
- Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined; it’s okay if the batter has a few lumps.
- Fold in the chocolate chips until evenly distributed.
- Fill each muffin cup about two-thirds full with batter.
- Bake for about 18-20 minutes or until a toothpick comes out clean.
- Let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Notes
These muffins are perfect with whipped cream, chocolate sauce, or crushed peppermint candy on top. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg