Hot Chocolate Peppermint Muffins

Dessert, Holiday Recipes, Vegetarian | November 30, 2017

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Ingredients

Wet Ingredients

  • ½ cup Granulated Sugar
  • ¾ cup Brown Sugar
  • 4 tbsp Unsalted Butter (melted and cooled)
  • 4 tbsp Coconut Oil (melted and cooled)
  • 2 Large Eggs
  • ¾ cup Low-Fat Buttermilk
  • 2 tsp Vanilla Extract

Dry Ingredients

  • 1 cup Bob’s Red Mill Whole Wheat Flour
  • ½ cup Bob’s Red Mill Unbleached White All-Purpose Flour
  • ½ cup Cocoa Powder
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Kosher Salt
  • 1 tsp Instant Espresso Powder (optional_
  • 1 cup Dark Chocolate Chips
  • 36 mini marshmallows
  • ⅓ cup Peppermint Chips

Directions

  1. Preheat oven to 425 degrees F. Line a muffin tin with paper liners.
  2. In a large bowl, add wet ingredients. Whisk to combine.
  3. Add dry ingredients to the bowl with the wet ingredients. Stir until just combined. Fold in the chocolate chips.
  4. Fill the tins 3/4 full with batter. Nestle 3 mini marshmallows on top of each muffin and sprinkle the batter with 1 teaspoon of peppermint chips. Turn the oven temperature down to 350 degrees F and place the muffins in the oven. Bake 18-20 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Do not over bake.
  5. Allow the muffins to cool in the tins for 5 minutes before transferring to a wire rack to cool completely. Serve warm or cool completely and store in an airtight container for up to 2 days.


 
 

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