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A domed Peppermint Hot Chocolate Muffin sitting on crinkled brown parchment paper showing melted dark chocolate chips and a thick white icing glaze.

The Ultimate Peppermint Hot Chocolate Muffins

Decadent bakery-style Peppermint Hot Chocolate Muffins featuring a rich dark chocolate base, a thick glossy white icing glaze, toasted mini marshmallows, and crushed peppermint candy canes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter & Glaze
  • 1 1/2 cups All-Purpose Flour 180g, spooned and leveled
  • 1/2 cup Dutch-Processed Cocoa Powder 50g
  • 1 cup Granulated Sugar 200g
  • 1 tsp Baking Powder 4g
  • 1/2 tsp Baking Soda 2g
  • 1/2 tsp Kosher Salt 3g
  • 1/2 cup Buttermilk 120ml, room temperature
  • 1/2 cup Vegetable Oil 120ml
  • 2 large Eggs Room temperature
  • 1 tsp Pure Vanilla Extract 5ml
  • 1 cup Dark Chocolate Chips 170g, divided
  • 1 cup Powdered Sugar 120g
  • 2 tbsp Heavy Cream 30ml
  • 1/2 cup Mini White Marshmallows 25g
  • 1/4 cup Crushed Red and White Peppermint Candy Canes 40g

Equipment

  • 1 12-cup muffin tin Lined with white paper muffin liners.
  • 1 Culinary blowtorch For toasting the marshmallows.

Method
 

Preparing and Baking
  1. In a large mixing bowl, vigorously whisk together the all-purpose flour, Dutch-processed cocoa powder, granulated sugar, baking powder, baking soda, and salt until no lumps remain.
  2. In a separate medium bowl, whisk the buttermilk, vegetable oil, eggs, and pure vanilla extract until smooth and frothy.
  3. Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula until just combined. Fold in 3/4 cup of the dark chocolate chips.
  4. Divide the batter evenly among 12 lined muffin cups. Press the remaining chocolate chips into the tops. Bake at 425°F (220°C) for 5 minutes, then reduce the heat to 350°F (175°C) and bake for an additional 13-15 minutes.
  5. Cool the muffins completely. Whisk the powdered sugar and heavy cream to create a thick glaze. Drizzle over the muffin tops, then immediately sprinkle with mini white marshmallows and crushed peppermint candy canes.
  6. Using a handheld culinary torch, carefully toast the marshmallows until golden brown. Let the glaze set for 10 minutes before serving.

Notes

Start baking at 425°F (220°C) for the first 5 minutes to trigger the steam expansion needed for a domed, cracked top crust.
If you do not have a culinary torch, you can place the glazed muffins under the oven broiler for 30-60 seconds, watching them closely so they do not burn.