Description
These double chocolate muffins with peppermint are rich, fudgy, and perfectly festive with a cooling crunch of crushed candy canes. Great for the holidays or anytime you want a bakery-style treat at home.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated cane sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 cup chopped chocolate or chocolate chips
- 1/2 tsp fine sea salt
- 2 large eggs
- 3/4 cup sour cream
- 1/2 cup olive oil
- 1/2 cup whole milk or buttermilk
- 1 tsp vanilla extract
- 1/3 cup crushed peppermint candy canes
Instructions
- Preheat oven: Heat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease lightly.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, chocolate chips, and salt.
- Mix wet ingredients: In a medium bowl, whisk eggs, sour cream, olive oil, milk, and vanilla until smooth.
- Combine: Pour wet mixture into dry mixture and stir gently until just combined (do not overmix).
- Fill muffin cups: Divide batter evenly among the muffin cups, filling about 3/4 full. Sprinkle crushed peppermint candy canes on top of each muffin.
- Bake: Bake 18–22 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Cool 5 minutes in pan, then transfer to wire rack to finish cooling.
Notes
- Olive oil adds moisture and richness, but you can substitute with vegetable oil if preferred.
- For an extra chocolatey touch, drizzle cooled muffins with melted white chocolate.
- Store muffins in an airtight container for up to 3 days, or freeze for up to 2 months.
- These pair wonderfully with Vita Ice Bing Cherry Plum for a refreshing balance to the rich chocolate.
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 23g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Keywords: double chocolate muffins, peppermint muffins, holiday muffins, candy cane muffins, Christmas baking