Description
These Peppermint Mocha Muffins combine the rich flavors of cocoa and espresso with a refreshing peppermint twist. Moist and fluffy, packed with chocolate chips and Andes peppermint baking chips, these muffins are perfect for a holiday treat or any time you crave a festive, chocolaty bite.
Ingredients
Dry Ingredients
- 2 cups unbleached all-purpose flour (270 grams)
- 1 cup cocoa powder (87 grams)
- 2 tablespoons espresso powder (12 grams)
- 2 1/2 teaspoons baking powder (10 grams)
- 1/2 teaspoon baking soda (4 grams)
- 1/2 teaspoon salt (4 grams)
Wet Ingredients
- 2 large eggs (plus 1 egg yolk)
- 1 1/4 cups granulated sugar (270 grams)
- 1/2 cup vegetable oil (100 grams)
- 1 1/2 cups full fat plain greek yogurt (375 grams)
- 1/2 tablespoon peppermint extract (5 grams)
Add-ins
- 2/3 cup mini chocolate chips
- 2/3 cup Andes peppermint baking chips
Instructions
- Preheat Oven and Prepare Muffin Tins: Preheat your oven to 375º Fahrenheit and grease or line muffin tins with paper liners to ensure the muffins don’t stick.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Beat Eggs and Sugar: In a large bowl, beat the eggs (including the extra yolk) and sugar together until the mixture becomes pale and thick, ensuring good aeration for fluffy muffins.
- Add Wet Ingredients: Beat in the vegetable oil until incorporated, then add the Greek yogurt and peppermint extract, mixing until fully combined for a smooth batter.
- Combine Dry and Wet Ingredients: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to over mix to keep the muffins tender and light.
- Incorporate Chocolate Chips and Mints: Fold in the mini chocolate chips and Andes peppermint baking chips evenly throughout the batter.
- Fill Muffin Tins: Divide the batter evenly between 24 muffin cups, filling each about three-quarters full for even baking.
- Bake Muffins: Bake the muffins at 375º F for 10 minutes, then lower the temperature to 350º F and continue baking for an additional 5-10 minutes, or until a toothpick inserted comes out clean.
- Cool and Store: Allow the muffins to cool before storing them in an airtight container at room temperature to maintain freshness.
Notes
- Do not over mix the batter; fold ingredients gently for the best texture.
- Ensure the oven is properly preheated for even baking.
- You can substitute plain yogurt with sour cream if desired.
- Store muffins in an airtight container at room temperature and consume within 3-4 days for optimal freshness.
- Prep Time: 12 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
