Peppermint Mocha Muffins

These Peppermint Mocha Muffins are just the treat that you need on Christmas morning! Indulgent and delicious, these muffins are Santa-approved!

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These Peppermint Mocha Muffins have the magical combination of chocolate, espresso, and peppermint wrapped up in a homemade muffin! These muffins would make a festive addition to a holiday brunch, or a fantastic treat on Christmas morning!

If you enjoy this recipe, check out the posts for my Buttermilk Chocolate Chip Muffins, Butterscotch Banana Muffins, and Peppermint Mocha Cookies!

Ingredients

Here's everything you need to make these fantastic muffins! Measurements for all the ingredients can be found in the recipe card, below.

• Flour - Provides structure for the muffins. I used all-purpose flour.
• Dark (Dutch Process) Cocoa Powder - *Not* the same as natural cocoa powder, dark (or dutch process) cocoa powder is darker and smoother. While I highly suggest using the dark cocoa powder because it's just sooo delicious, you can substitute with an equal measure of regular cocoa instead. The muffins won't be as dark, but they'll still be delicious.
• Baking Powder and Baking Soda - Provide leavening for the muffins.
• Salt - To balance and enhance the flavors of the muffins.
• Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe.
• Granulated Sugar - For sweetness and keeping the muffins soft and moist.
• Eggs - Two large eggs, to provide structure, additional leavening, and a little richness.
• Peppermint Extract - For flavor.
• Chocolate Extract - For flavor! You may not be familiar with chocolate extract, but always highly recommend it! It lends depth of flavor to chocolate baked goods. You can even make yourself some Homemade Chocolate Extract for next time! If you prefer not to use it, you can leave it out or use vanilla extract instead.
• Buttermilk - For flavor, richness, and moisture. Muffins with buttermilk will always be sooo soft and fluffy! (Check out the recipe notes for a quick substitution if you don't have any on-hand!)
• Mini Chocolate Chips - For chocolate flavor throughout! I used mini chocolate chips because they incorporate throughout the batter easier, and you get chocolate in every bite!
• Crushed Candy Canes - For even more peppermint flavor! The crushed candy canes dissolve while baking, so there's just flavor and no crunch.

Hint: for *really* tender muffins, try substituting the buttermilk with kefir!

Instructions

Here's an overview of the steps to making this recipe! You can find more detailed instructions in the recipe card, below.

1. Melt butter, then let cool slightly. Add sugar and mix to combine.
2. Add the eggs, peppermint extract, and chocolate extract. Mix to combine.
3. Dissolve the espresso powder in water, then add to the batter, mixing until incorporated.
4. Combine dry ingredients (flour, cocoa powder, baking powder, baking soda, and salt). Add half the dry ingredients, followed by the buttermilk, then the remaining dry ingredients. Add mini chocolate chips and crushed candy canes and mix until incorporated. *See recipe card for full instructions.*

Variations

This recipe makes a fantastic double chocolate muffin! Just leave out the peppermint extract (or use vanilla extract instead), the espresso powder (still add the water!), and the crushed candy canes.

Storage

Once completely cool, you can store these muffins in an airtight container for 2-3 days on your counter. If you'd like to store them longer, freeze them for up to three months.

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