Peppermint Hot Chocolate Muffins: A Festive Holiday Breakfast Worth Waking Up For.

The smell of chocolate and peppermint baking in the oven on a cold December morning is one of those scents that instantly puts you in the holiday spirit. These peppermint hot chocolate muffins came about when I was trying to capture that cozy feeling of sipping hot cocoa by the fireplace, but in a form you could actually eat for breakfast without feeling like you’re having dessert at 7 AM.

What sets these chocolate peppermint muffins apart is the way they balance rich cocoa flavor with just enough peppermint to feel festive without tasting like toothpaste. The secret is using both cocoa powder and chocolate chips, which creates a deeper chocolate flavor than either ingredient alone. A touch of peppermint extract in the batter and crushed candy canes on top deliver that signature hot chocolate-with-a-candy-cane-stirrer experience.

The texture is what really makes these special—they’re incredibly moist and tender, almost brownie-like, but still have that proper muffin structure that holds together when you peel back the wrapper. The mini chocolate chips throughout ensure every bite has melted chocolate, while the crushed peppermint on top adds a satisfying crunch that contrasts with the soft crumb.

These festive muffins work for holiday brunches, Christmas morning breakfast, or just regular winter mornings when you need something special to look forward to. They freeze beautifully, which means you can make a batch now and have them ready for those frantic holiday hosting moments when you need something impressive that’s already done.

Ingredients

For the Muffins:

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/4 cup brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1 cup whole milk, room temperature
1/2 cup vegetable oil or melted coconut oil
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 cup mini chocolate chips, plus extra for topping
1/2 cup sour cream or Greek yogurt

For the Topping:

3-4 candy canes, crushed into small pieces
2 tablespoons mini chocolate chips
Optional: coarse sugar for sparkle

For the Optional Cream Cheese Drizzle:

2 ounces cream cheese, softened
1/2 cup powdered sugar
1-2 tablespoons milk
1/4 teaspoon peppermint extract

Instructions

Begin by preheating your oven to 375°F and lining a standard 12-cup muffin tin with paper liners. If you want bakery-style tall muffins, use parchment paper liners instead of standard ones—they allow the muffins to rise higher above the pan.

In a large bowl, whisk together the flour, cocoa powder, both sugars, baking powder, baking soda, and salt. Make sure to break up any lumps in the cocoa powder and brown sugar as you whisk. This dry mixture can sit while you prepare the wet ingredients.

In a separate medium bowl, whisk the eggs until they’re slightly foamy. Add the milk, oil, vanilla extract, and peppermint extract, whisking until everything is well combined and smooth. The peppermint extract is potent, so resist the urge to add more than the recipe calls for—you can always adjust in future batches.

Pour the wet ingredients into the dry ingredients and use a spatula to fold them together gently. Stop mixing as soon as you no longer see dry flour streaks. The batter will look thick and somewhat lumpy, which is exactly what you want. Overmixing develops gluten and creates tough, dense muffins instead of tender ones.

Add the sour cream to the batter and fold it in with just a few strokes. The sour cream adds moisture and creates that tender crumb, but it also makes the batter thicker. Fold in the mini chocolate chips, reserving a few tablespoons for topping if desired.

Use a large cookie scoop or spoon to divide the batter evenly among the prepared muffin cups. Fill them quite full—about 3/4 full or even slightly more. These muffins don’t overflow dramatically like some recipes, so generous filling gives you those nice domed tops.

Before baking, sprinkle each muffin with crushed candy cane pieces and a few extra mini chocolate chips. Press them lightly into the batter so they’ll stay put during baking. If you’re using coarse sugar for extra sparkle, add that now too.

Bake for 18-22 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. The tops should look set and spring back lightly when touched. Because these muffins are very chocolatey and dark, the toothpick test is more reliable than visual cues for doneness.

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. This initial cooling period helps them set so they don’t fall apart when removed, but you don’t want them sitting in the hot pan too long or the bottoms will become soggy.

If you’re making the cream cheese drizzle, beat the softened cream cheese with a mixer until smooth. Add the powdered sugar and mix until combined, then add milk one tablespoon at a time until you reach a drizzle-able consistency. Stir in the peppermint extract. Drizzle over cooled or slightly warm muffins using a spoon or a piping bag with a small tip.

Flavor & Texture Notes

These peppermint chocolate muffins deliver an intense chocolate experience that’s more sophisticated than your average chocolate muffin. The combination of cocoa powder and melted chocolate chips creates a deep, almost fudgy chocolate flavor that tastes genuinely like quality hot cocoa rather than generic chocolate cake.

The peppermint comes through as a cooling, fresh note that prevents the chocolate from becoming overwhelming or heavy. It’s noticeable but not aggressive—you taste chocolate first, then get that refreshing peppermint finish. The crushed candy canes on top provide little bursts of intense peppermint and satisfying crunch against the soft muffin.

The texture is wonderfully moist and tender, with a fine crumb that almost melts on your tongue. The sour cream creates this tenderness while also adding a subtle tang that balances the sweetness. Mini chocolate chips throughout ensure melted chocolate in every bite, and they stay soft even after the muffins cool.

The tops develop a slightly crispy exterior where the sugar caramelizes, contrasting beautifully with the soft interior. When you bite into one that’s still slightly warm, you might get lucky and hit a pocket of melted chocolate that’s absolutely heavenly.

Tips & Variations

Peppermint Intensity: Start with 1/2 teaspoon of peppermint extract and taste the batter (it’s safe since it contains eggs that will be cooked). If you want more peppermint flavor, add another 1/4 teaspoon. Peppermint extract varies in strength between brands, so adjust to your preference.

Chocolate Options: Use any type of mini chocolate chips—dark, milk, or white chocolate all work well. Dark chocolate creates a more sophisticated, less sweet muffin, while white chocolate chips add creaminess and look pretty with the red candy canes.

Candy Cane Substitutes: If candy canes aren’t available or you want to make these year-round, use crushed peppermint candies or Andes mints. You can also skip the peppermint topping entirely and just rely on the extract in the batter.

Make Them Gluten-Free: Substitute a 1-to-1 gluten-free flour blend for the all-purpose flour. The texture will be slightly different but still good. Add 1/4 teaspoon xanthan gum if your blend doesn’t include it.

Dairy-Free Version: Use non-dairy milk and oil instead of butter. Substitute the sour cream with non-dairy yogurt or additional milk. Skip the cream cheese drizzle or use dairy-free cream cheese.

Extra Decadent: Add a teaspoon of espresso powder to the dry ingredients to intensify the chocolate flavor without making them taste like coffee. Fill each muffin halfway, add a small piece of peppermint bark, then cover with more batter for a molten center.

Storage & Make-Ahead

These peppermint muffins stay moist and fresh for 3-4 days when stored in an airtight container at room temperature. The candy cane topping may soften slightly over time as it absorbs moisture from the muffins, but they’ll still taste great.

For longer storage, these muffins freeze exceptionally well for up to 3 months. Cool them completely, then wrap individually in plastic wrap and place in a freezer-safe bag. To serve, thaw at room temperature for an hour or microwave for 20-30 seconds. The texture remains remarkably good after freezing.

You can also freeze the batter in lined muffin tins until solid, then pop out the frozen batter portions and store them in a freezer bag. Bake directly from frozen, adding 3-5 minutes to the baking time. This is perfect for holiday mornings when you want fresh muffins without the prep work.

The muffins can be baked a day ahead for parties or brunches and stored covered at room temperature. They actually taste better the day after baking as the flavors meld together and the texture settles into peak moistness.

Serving Suggestions

These chocolate peppermint muffins are perfect for Christmas morning breakfast alongside scrambled eggs and fresh fruit. The chocolate makes them feel special, but they’re not so sweet that they can’t be part of a balanced breakfast. Pair them with protein and you have a complete meal.

For holiday brunches, arrange them on a festive platter with the cream cheese drizzle zigzagged across the top. They look impressive and require no additional plating or serving effort. Set out butter alongside for those who want extra richness.

Serve them warm with a mug of actual hot chocolate for the ultimate meta experience—hot chocolate muffins with hot chocolate. The combination feels appropriately indulgent for cold winter mornings. They’re also wonderful with strong coffee, as the bitterness balances the sweet, minty chocolate.

For holiday cookie exchanges or bake sales, these stand out from typical cookies and travel well. Package them in clear cellophane bags tied with ribbon, or arrange them in a decorative box lined with festive tissue paper. The red and white candy cane pieces make them instantly recognizable as holiday treats.

FAQ

Can I use regular-sized chocolate chips instead of mini chips? Yes, but mini chips distribute more evenly throughout the muffins, ensuring chocolate in every bite. Regular chips tend to sink to the bottom or create chocolate-heavy pockets. If using regular chips, chop them roughly before adding to help with distribution.

My muffins came out dense instead of fluffy. What happened? This usually comes from overmixing the batter after adding the wet ingredients to the dry. Mix only until the flour is just incorporated—some lumps are fine. Also, make sure your baking powder and baking soda are fresh, as expired leaveners won’t provide proper rise.

Can I make these without peppermint for a plain hot chocolate muffin? Absolutely. Simply omit the peppermint extract and candy cane topping. You can add an extra 1/4 teaspoon of vanilla extract if you want to boost the flavor. Consider topping with marshmallows during the last 2 minutes of baking for a true hot cocoa experience.

How do I prevent the candy cane pieces from melting completely? Add the crushed candy canes right before baking and press them gently into the batter rather than sprinkling them on loosely. The pieces will soften slightly but shouldn’t completely melt if your oven temperature is accurate. Slightly larger pieces hold up better than fine dust.

Can I make these in a mini muffin tin? Yes, mini muffins work great for parties or portion control. Fill the cups about 2/3 full and reduce the baking time to 10-12 minutes. You’ll get about 30-36 mini muffins from this recipe. They’re perfect for cookie platters or kids’ lunch boxes.

Why do my muffins have tunnels or large air pockets inside? This happens when the batter is mixed too vigorously, incorporating too much air, or when it’s not mixed enough and flour pockets remain. Fold the ingredients together gently but thoroughly, and tap the filled muffin tin on the counter once or twice before baking to release large air bubbles.

There’s something wonderfully festive about pulling a pan of these peppermint hot chocolate muffins from the oven, watching the chocolate chips still glistening and the candy canes sparkling on top. They capture everything comforting about the holiday season in a form that’s practical enough for actual breakfast. Whether you’re making them for a special occasion or just because it’s December and you deserve something nice, these muffins deliver that perfect balance of celebratory and everyday. Make a batch, share them with people you love, and enjoy how something as simple as a muffin can make a cold morning feel a little more magical.