This recipe started as a cozy experiment on a blustery December afternoon when I wanted the warming comfort of a mug of hot chocolate in handheld form. I adapted pantry basics into a tender muffin that tastes like a steaming cup of cocoa brightened with peppermint — the kind of treat that makes the house smell like holiday magic and has everyone asking for seconds. I first baked these for an impromptu caroling break; people held one in each mitten and declared the combination of rich cocoa, chocolate chips, and a drop of peppermint extract the very definition of seasonal comfort.

What makes these especially memorable is the texture: a cake-like but slightly fudgy crumb that stays moist for days, thanks to buttermilk and vegetable oil. The peppermint glaze adds a shiny, crackly top and a cool finish that lifts the chocolate without overpowering it. Whether you want to bake for a school party, a weekend brunch, or to surprise friends with homemade gifts, these muffins are simple to mix, forgiving in the oven, and utterly delightful straight from the tin.

Ingredients

• All-purpose flour: 1 1/2 cups — Use a well-known brand you trust; spoon and level for accurate measurement. This provides structure while still allowing a tender crumb.
• Unsweetened cocoa powder: 1/2 cup — Dutch-processed or natural cocoa both work; Dutch will yield a deeper, smoother chocolate flavor. I often use a high-quality Dutch cocoa for richer color.
• Granulated sugar: 1 cup — Provides sweetness and helps create a fine crumb; for slightly different texture and caramel notes, try half cane sugar, half granulated.
• Baking powder: 1 tablespoon — Ensures lift and a light top; make sure it’s fresh for the best rise.
• Salt: 1/2 teaspoon — Balances sweetness and enhances chocolate flavor; fine sea salt is ideal.
• Baking soda: 1/2 teaspoon — Works with the buttermilk to create tenderness and subtle browning.
• Buttermilk: 1 cup — If you don’t have it, mix 1 cup milk with 1 tablespoon vinegar and let it sit 5 minutes; acid improves tenderness and flavor.
• Vegetable oil: 1/2 cup — Keeps the muffins moist longer than butter; neutral oils like canola or sunflower work well.
• Eggs: 2 large — Room temperature eggs emulsify the batter and help with structure.
• Vanilla extract: 1 teaspoon — Rounds out the chocolate and complements the peppermint.
• Peppermint extract: 1/2 teaspoon — Concentrated, so start here and adjust in the glaze if you prefer more intensity.
• Semi-sweet chocolate chips: 1/2 cup optional — Adds melty pockets of chocolate; mini chips distribute more evenly.
• Powdered sugar (for glaze): 1 cup — Sifted for the smoothest finish.
• Milk (for glaze): 2 to 3 tablespoons — Add gradually to reach a pourable consistency.
• Peppermint extract (for glaze): 1/2 teaspoon — Adjust to taste.
• Crushed candy canes: For topping, optional — Adds crunch and festive color.

Instructions

Preheat and prepare: Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly oil the cups. Using room-temperature eggs and buttermilk yields a more even batter and better rise. Arrange your measured dry ingredients nearby to streamline the process. Whisk dry ingredients: In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup cocoa powder, 1 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Sifting is optional but helps eliminate lumps in the cocoa and powdered sugar for the glaze. Combine wet ingredients: In a separate bowl, whisk 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla, and 1/2 teaspoon peppermint extract until smooth. Warm liquids blend more readily with dry ingredients; cold ingredients can cause overmixing and a denser crumb. Mix batter gently: Pour the wet mixture into the dry ingredients and fold with a spatula until just combined—about 10 to 12 strokes. A few small streaks of flour are fine; overmixing develops gluten and will toughen the muffins. Fold in 1/2 cup chocolate chips if using. Portion and bake: Spoon batter into the prepared muffin tin, filling each cup about two-thirds full for domed tops. Bake 18 to 22 minutes at 375°F, or until a toothpick inserted into the center comes out with a few moist crumbs but not raw batter. Rotate the pan once halfway through if your oven has hot spots. Cool before glazing: Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack. Cooling slightly prevents the glaze from melting into the top and keeps a shiny finish. Make the peppermint glaze: Whisk 1 cup powdered sugar with 2 tablespoons milk and 1/2 teaspoon peppermint extract. Add an extra tablespoon of milk if needed to reach a pourable consistency. Taste and adjust peppermint strength carefully; extracts are potent. Glaze and finish: When muffins are warm but not hot, drizzle or spoon glaze over each top and immediately sprinkle with crushed candy cane pieces if desired. Let glaze set for 15 to 20 minutes before serving to achieve a delicate crackle.

Storage Tips

Store cooled muffins in a single layer in an airtight container at room temperature for up to 48 hours. If glazed, place parchment between layers to prevent sticking. For longer storage, freeze unglazed muffins individually on a tray for 1 hour, then transfer to a freezer bag for up to 3 months; thaw at room temperature and apply glaze just before serving for a fresh finish. Reheat gently in a 300°F oven for 8–10 minutes or microwave for 15–20 seconds to revive a just-baked texture.

Ingredient Substitutions

If you don’t have buttermilk, combine 1 cup milk with 1 tablespoon white vinegar or lemon juice and let sit 5 minutes. For a dairy-free version, use a plant-based milk with 1 tablespoon vinegar and swap dairy chocolate chips for dairy-free chips; note glaze will need non-dairy powdered sugar mixed with a small amount of plant milk. To reduce sweetness, cut the glaze by half or omit chocolate chips; for deeper chocolate, replace 2 tablespoons of flour with additional cocoa powder but reduce added liquid slightly.

Serving Suggestions

Serve warm with a dusting of extra cocoa or a few whole mini marshmallows for an indulgent touch. Pair with a mug of steamed milk, espresso, or a peppermint latte for a themed breakfast. For a party, arrange on a platter with sprigs of fresh mint and small jars of additional crushed candy canes. These muffins also complement a cheese board with mild cheeses and fruit if you enjoy sweet-savory contrasts.

Meal Prep Tips

Make a double batch and freeze half to streamline busy mornings. Line muffin tins with liners and portion batter into silicone muffin cups before freezing; once solid, transfer to freezer bags. Thaw at room temperature while you prepare coffee. For grab-and-go breakfasts, pair one muffin with a Greek yogurt cup and a piece of fruit for a balanced start. To save time, whisk dry ingredients the night before and combine wet ingredients the next morning.

Cultural Background

Chocolate and mint pairings became popular in Western confectionery during the 19th and 20th centuries, taking root in candies and beverages. These muffins are my nod to the classic hot chocolate flavor profile—rich cocoa softened by creamy milk and enlivened by peppermint. The combination evokes holiday traditions across many households and is reminiscent of European chocolateries that flavored confections with mint oils and extracts for festive treats.

Seasonal Adaptations

In winter, top with crushed candy canes and a heavy peppermint glaze for festive flair. For a Valentine’s twist, use raspberry-infused glaze and drizzle instead of peppermint. In summer, omit the peppermint and add orange zest to the batter for a chocolate-orange summer version. You can also swap the glaze for a thin layer of chocolate ganache when you want a richer, less sweet finish—use 2 ounces chopped chocolate melted with 2 tablespoons cream.

I hope these tips inspire you to make the recipe your own. There’s something deeply satisfying about taking a familiar flavor and reshaping it into a small, shareable pleasure—these muffins have become a small ritual in my kitchen, especially when friends drop by unannounced and leave with a warm paper bag and a smile.