Peppermint Mocha Muffins

Closeup of Peppermint Mocha Muffin on a white plate topped with chocolate chips and crushed candy canes.

Peppermint Mocha Muffins

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!

Course Breakfast, Brunch

Cuisine Muffins

Prep Time 15

Cook Time 19

Total Time 29

Servings muffins

Calories 209kcal

Author Amee

Equipment

Ingredients

1 ½ cups all-purpose flour
½ cup dutch process (dark) cocoa
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, melted and cooled slightly
¾ cup granulated sugar
2 eggs, at room temperature
3 Tablespoons water
4 teaspoons espresso powder (see note)
1 teaspoon peppermint extract
1 teaspoon chocolate extract (see note)
1 cup buttermilk, at room temperature (see note)
½ cup mini chocolate chips
¼ cup crushed candy canes (plus more for topping, if desired)

US Customary - Metric

Instructions

Preheat oven to 400° F. Grease a standard-size muffin pan or line with paper liners. Set aside.
In a large bowl, combine dry ingredients (flour, cocoa powder, baking powder, baking soda, and salt). Stir to combine.
Melt butter and allow to cool slightly. Add sugar and stir to combine.
Add eggs, peppermint extract, and chocolate extract (see note) and stir until incorporated.
Dissolve the espresso powder in the water, then add to the batter. Mix to combine.
Add half the dry ingredients and stir until nearly incorporated. Then add the buttermilk and stir to combine. Add the remaining dry ingredients and stir until nearly incorporated.
Add the mini chocolate chips and crushed candy canes and stir just until they are incorporated throughout the batter.
Divide the batter into the cups of the muffin pan, filling each to the top. You will get about 14 muffins. For taller, bakery-style muffins, fill only every other muffin cup and then chill for at least an hour (up to overnight) before baking. (This step is optional if you're short on time!)
Bake for 5 minutes at 400℉, then reduce the temperature to 350℉ and bake an additional 13-15 minutes. The muffins are done when a toothpick inserted in the center comes out clean, or with a few crumbs attached.
Let the muffins cool in the pan for 10 minutes or so before removing to a wire rack to continue cooling. You can sprinkle the tops of the muffins with more crushed candy canes, if desired, but they will dissolve over time.
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, you can freeze them for up to three months.
Enjoy!

Notes

Note on chocolate extract: I highly recommend this (sometimes overlooked) extract! It lends an amazing 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.

Note on espresso powder: I like using espresso powder because it gives a punch of flavor without having to add moisture. It's also very fine, so it incorporates into the muffin batter easily. Instant coffee would be a close substitute.

Note on buttermilk: If you don't have buttermilk, you can make a quick substitution with milk (I find 2% milkfat or greater works best) and vinegar or lemon juice. For this recipe, put 1 teaspoon vinegar OR mon juice into a liquid measuring cup, then add enough milk to come up to the 1 cup line. Let sit for 5 minutes, then it's ready for use!

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

Nutrition