Peppermint Mocha Muffins for #ChristmasSweetsWeek
If you love the flavors for a winter Peppermint Mocha as much as I do, then these muffins are a must make! The texture comes out very light and airy, and is a deep chocolate flavor with a kiss of peppermint. The pretty crushed peppermint pieces make a lovely topper for these treats which are a decadent way to start the day, or can definitely be enjoyed for dessert!
Candy and Fudge Recipes
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Pastry and Dessert Recipes
Christmas Sprinkle Cookies by The Mandatory Mooch
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Chocolate Peppermint Ice Cream Torte by An Affair from the Heart
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Carrot Cake Crinkle Sandwich Cookies by Bear & Bug Eats
Candy Cane White Chocolate Cookies by The Redhead Baker
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Achu Murukku / Rosette Cookies by Magical Ingredients
Christmas Lights Rice Krispie Treats by For the Love of Food
- Preheat oven to 425 degrees. Line a 12-well muffin tin with paper liners sprayed with cooking spray and set aside.
- Combine dry ingredients in a large bowl: flour, cocoa powder, instant coffee (or instant espresso), baking soda, baking powder, salt, both sugars. Whisk to combine.
- In a separate smaller bowl, combine the wet ingredients: egg, milk, vegetable oil, and peppermint extract. Whisk to combine.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk mixture until fully blended, don't over mix.
- Stir in the chocolate chips and 1 of the crushed candy canes.
- Divide batter amongst the prepared muffin tin (liners will be almost full).
- Sprinkle remaining crushed candy cane over the tops of the batter.
- Bake in the preheated oven for 5 minutes. Reduce heat to 375 degrees and bake 12-15 minutes, or until a toothpick inserted into the center comes out clean. Cool in the tin for 5-10 minutes, then remove muffins from pan and set aside on a cooling rack to complete cooling.
Recipe adapted from Taste of Lizzy T