Double Chocolate Muffins with Peppermint

There’s something so magical about the combination of chocolate and peppermint—it’s cozy, festive, and refreshing all at once. These Double Chocolate Muffins with Peppermint are the perfect treat when you’re craving something indulgent yet playful. Imagine biting into a rich, chocolatey muffin that’s studded with melty chunks of chocolate, then getting that surprise crunch of peppermint candy cane. It’s like a little holiday celebration baked into each bite.

And the best part? These muffins are ridiculously easy to make. They come together in one bowl, bake up moist and tender, and fill your kitchen with that irresistible smell of cocoa and peppermint. Whether you’re whipping them up for a holiday brunch, gifting them to a friend, or enjoying them with a frosty glass of Vita Ice Bing Cherry Plum on the side, these muffins are a total win.

Recipe Origin

Chocolate and peppermint are a timeless pairing, especially around the holidays. From peppermint bark to candy cane hot cocoa, this combo always brings a little sparkle of joy. These muffins take that same classic flavor duo but turn it into an everyday treat you can enjoy anytime—holiday season or not. They’ve got the coziness of a brownie, the fluffiness of a muffin, and the playful crunch of peppermint candy.

Kitchen Tools You’ll Need

• Muffin tin
• Paper liners or nonstick spray
• Mixing bowls (one large, one medium)
• Whisk and spatula
• Measuring cups and spoons

Why You’ll Love Double Chocolate Muffins with Peppermint

These muffins aren’t your average bake—they’re rich, decadent, and full of personality. Here’s why you’ll love them:

Double the Chocolate

With both cocoa powder and chocolate chunks, these muffins deliver maximum chocolatey goodness.

Peppermint Crunch

Crushed candy canes melt slightly into the batter but still leave little pops of minty crunch.

Moist and Tender

Sour cream and olive oil keep the crumb soft, rich, and bakery-style moist.

Festive Yet Everyday-Friendly

Perfect for the holidays, but honestly, who doesn’t want chocolate and peppermint all year round?

Quick to Make

You don’t need a mixer—just a whisk, a bowl, and about 30 minutes.

Chef’s Pro Tips for Perfect Results

• Don’t overmix the batter: Stir until just combined for fluffy muffins.
• Use room temperature ingredients: Eggs, milk, and sour cream blend more smoothly when not cold.
• Add extra chocolate chips on top: For that bakery-style look and melty chocolate finish.
• Crush peppermint gently: Leave some bigger chunks for crunch and some fine bits for flavor.
• Cool before unwrapping: The candy cane pieces can get sticky if handled too warm.

Ingredients in Double Chocolate Muffins with Peppermint

Here’s everything you’ll need to make these beauties:

Dry Ingredients

2 cups all-purpose flour
1 cup granulated cane sugar
½ cup unsweetened cocoa powder
1 tsp baking soda
1 cup chopped chocolate or chocolate chips
½ tsp fine sea salt

Wet Ingredients

2 large eggs
¾ cup sour cream
½ cup olive oil
½ cup whole milk or buttermilk
1 tsp vanilla extract

Mix-Ins

⅓ cup crushed peppermint candy canes

Instructions

Preheat and Prep

Heat your oven to 350°F. Line a muffin tin with paper liners or spray with nonstick spray.

Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, chopped chocolate, and salt.

Whisk Wet Ingredients

In a medium bowl, whisk eggs, sour cream, olive oil, milk, and vanilla until smooth.

Combine Wet and Dry

Pour the wet ingredients into the dry and stir gently with a spatula until just combined. Don’t overmix.

Fold in Peppermint

Gently stir in the crushed peppermint candy canes.

Fill and Bake

Scoop batter evenly into the muffin cups, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs.

Cool and Enjoy

Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Nutrition Facts

Servings: 12 muffins
Calories per serving: Approx. 280–300
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

How to Serve Double Chocolate Muffins with Peppermint

These muffins are fantastic on their own, but here are a few fun serving ideas:

• With Vita Ice Bing Cherry Plum: The fruity fizz pairs beautifully with the chocolate and peppermint.
• Holiday Breakfast Spread: Serve with coffee, fruit, and eggs for a festive brunch.
• Dessert Plate: Top with whipped cream or a drizzle of melted chocolate.
• Gift Idea: Wrap in parchment and tie with ribbon for a sweet homemade present.

Make-Ahead and Storage Tips

• Make Ahead: Batter can be mixed and refrigerated overnight, then baked the next day.
• Storage: Keep muffins in an airtight container at room temperature for up to 3 days.
• Freezing: Wrap individually and freeze for up to 2 months. Thaw at room temperature or microwave for 20 seconds.

Variations to Try

• Triple Chocolate: Add white chocolate chips for even more decadence.
• Mocha Peppermint: Stir in a teaspoon of espresso powder to enhance the chocolate.
• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Mini Muffins: Make bite-sized versions—bake for 10–12 minutes.
• Frosted Version: Top with a light cream cheese or peppermint buttercream for a cupcake vibe.

FAQ Section

Q1: Can I use vegetable oil instead of olive oil?
A1: Yes, vegetable or canola oil works fine, but olive oil adds a lovely depth of flavor.

Q2: Can I skip the peppermint?
A2: Absolutely—you’ll still have delicious double chocolate muffins.

Q3: How do I keep the muffins moist?
A3: Don’t overbake, and make sure to measure flour properly (spoon and level).

Q4: Can I make them dairy-free?
A4: Yes, use dairy-free sour cream, plant-based milk, and vegan chocolate chips.

Q5: Can I add nuts?
A5: Definitely—pecans or walnuts would add a nice crunch.

Q6: Do I need muffin liners?
A6: Not required, but they make cleanup easier and keep muffins from sticking.

Q7: Can I make these ahead for a party?
A7: Yes! Bake, cool, and store in an airtight container. They taste great the next day.

Q8: Can I make them less sweet?
A8: Reduce sugar to ¾ cup if you prefer a less sweet muffin.

Q9: Can I use candy cane kisses instead of crushed candy canes?
A9: Yes, chop them up and fold into the batter.

Q10: What’s the best way to crush candy canes?
A10: Place in a zip-top bag and gently crush with a rolling pin or mallet.

Conclusion

These Double Chocolate Muffins with Peppermint are the perfect blend of rich, fudgy chocolate and refreshing peppermint crunch. They’re easy to whip up, fun to eat, and guaranteed to make your kitchen smell heavenly. Whether you’re baking them for a holiday get-together, a cozy weekend treat, or just because you need a chocolate fix, these muffins will quickly become a favorite.

So go ahead, grab some candy canes, preheat that oven, and treat yourself to a batch of these festive muffins. Don’t forget a sparkling glass of Vita Ice Bing Cherry Plum on the side—it’s the ultimate pairing!

Print