‘Tis the season for hot chocolate, so why not muffinize™ a mug, or two. In this recipe, the rich chocolate, peppermint, and toasted marshmallows make the perfect threesome. The buttery-taste is bursting with melting chocolate and the mini marshmallows, along with peppermint chips, add a festive touch.
The chocolatey deliciousness (from a muffin filled with chocolate chips) overpowers the whole wheat flour that sneaks some nutrition into the calorie-laden fun that abounds during the Christmas season.
Serve with hot chocolate and/or popcorn under a cozy blanket while watching Christmas movies.
If you have leftover muffins, pop them in the microwave for 10 seconds, and they’ll taste like they’re right out of the oven.
Hot Chocolate Peppermint Muffins (makes 18)
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sugar
3/4 cup brown sugar
½ cup unsalted butter, melted and cooled
2 large eggs
3/4 cup low-fat buttermilk
2 tsp vanilla extract
1 heaping cup dark chocolate chips
½ heaping cup mini marshmallows
1/2 cup peppermint baking chips
1. Preheat oven to 425 F. Line a muffin tin with paper liners.
2. In a large bowl, mix whole wheat flour, all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate mixing bowl, whisk together white sugar, brown sugar, butter, eggs, buttermilk, and vanilla.
4. Add wet ingredients to dry ingredients. Stir until just combined.
5. Fold in the chocolate chips.
6. Use an ice cream scoop to fill muffin cups 3/4 full with batter. Prod 3 mini marshmallows on top of each muffin and sprinkle each with 1 teaspoon of peppermint chips.
7. Turn the oven temperature down to 350F and place the muffin pans in the oven. Bake 18-20 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Do not over bake.
8. Allow the muffins to cool in the pans for 5 minutes before transferring to a wire cooling rack. Serve warm or cool completely and store in an airtight container for up to 2 days.