Peppermint Mocha Muffins

Love peppermint mocha coffee? You’ll love these Peppermint Mocha Muffins that are double the chocolate and double the peppermint. Rich, moist muffins that are great with your morning cup of coffee.

Peppermint Mocha. It’s just one of those flavors that should be readily available all year long. When the holiday recipes start popping up on Pinterest (Following along yet? If not, you can here!), you can bet that peppermint mocha (along with gingerbread) is one of those flavor combinations that my fingers just automatically click on.

If you like this flavor combo, you’ll love these easy peppermint mocha muffins and definitely need to try peppermint mocha sweet rolls!

Why you’ll love this recipe:

• easy to mix up
• double chocolate flavor
• double mint flavor
• soft, rich chocolate muffins
• makes 24 muffins

These peppermint mocha coffee muffins are infused with that peppermint mocha flavor through peppermint extract and instant coffee granules.

I also added mini chocolate chips and Andes peppermint baking chips. Why mini? Because I wanted those tiny chocolate chips in every.single.bite of my muffin.

Adding Coffee to Chocolate Cakes

I love adding coffee to my chocolate muffins, breads and cakes.  Did you know that coffee is meant to go with chocolate? Coffee enhances the flavor of cocoa powder which makes for a uber chocolatey baked good without a strong coffee taste.

Even if you don’t like coffee, you should try adding instant coffee granules to your next chocolate creation. You won’t be disappointed.

How to Make Peppermint Mocha Muffins

These muffins will only take about 10 minutes to mix up. You will need two bowls so that you don’t overmix the batter, but other than that, it is easy!

Notice that you start the oven at 375º Fahrenheit, then you drop the temperature down to 350º. This is so that the muffins get a nice rise without overbaking.

• In a small bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Set aside.
• In a large bowl beat the eggs and sugar until pale and thick.
• Beat in the oil until incorporated and next beat in the yogurt and peppermint extract until fully combined.
• Fold in the dry ingredients until just combined. Try not to over mix the batter. Be gentle!
• Fold in chocolate and Andes mints.
• Divide the batter between 24 muffin cups.
• Bake for 10 minutes then drop the heat down to 350º F and bake for an additional 5-10 minutes or until an inserted toothpick comes out clean.

Recipe Variations:

• Use a small amount of black cocoa powder within the 1 cup of cocoa powder. Use maybe 2 tablespoons…this gives a deep rich color to the muffins.
• Add chopped pecans.
• Use chopped peppermint bark in the muffin batter. Yum!
• Add mint Oreos or peppermint patties for more peppermint flavor.
• Use sour cream in place of the yogurt.

Peppermint Mocha Muffins

4.58 from 28 votes

Love peppermint mocha coffee? You’ll love these Peppermint Mocha Coffee Muffins that are double the chocolate and double the peppermint.

Servings 24

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Total Time 27 minutes minutes

---

Print RecipePin RecipeSave RecipeSaved Recipe

Email Me This Recipe!

Enter your email and get the recipe sent to your inbox! Plus you’ll get new recipes from us every week.

Email *

Send

Ingredients

 

• 2 cups unbleached all-purpose flour 270 grams
• 1 cup cocoa powder 87 grams
• 2 tablespoons espresso powder 12 grams
• 2 1/2 teaspoons baking powder 10 grams
• 1/2 teaspoon baking soda 4 grams
• 1/2 teaspoon salt 4 grams
• 2 large eggs plus 1 egg yolk
• 1 1/4 cups granulated sugar 270 grams
• 1/2 cup vegetable oil 100 grams
• 1 1/2 cups full fat plain greek yogurt 375 grams
• 1/2 tablespoon peppermint extract 5 grams
• 2/3 cup mini chocolate chips
• 2/3 cup Andes peppermint baking chips

Instructions

 

• Preheat your oven to 375º Fahrenheit and grease or line muffin tins with paper liners.
• In a small bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Set aside.
• In a large bowl beat the eggs and sugar until pale and thick.
• Beat in the oil until incorporated and next beat in the yogurt and peppermint extract until fully combined.
• Fold in the dry ingredients until just combined. Try not to over mix the batter. Be gentle!
• Fold in chocolate and Andes mints.
• Divide the batter between 24 muffin cups.
• Bake for 10 minutes then drop the heat down to 350º F and bake for an additional 5-10 minutes or until an inserted toothpick comes out clean.
• Store in an airtight container at room temperature.

Notes

The calories shown are based on the recipe making 24 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 202kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 91mg | Potassium: 146mg | Fiber: 2g | Sugar: 18g | Vitamin A: 34IU | Calcium: 57mg | Iron: 1mg

Author Julie Clark

Course Breakfast

Cuisine American

Calories 202

Keyword christmas muffins, mocha muffins, peppermint candy

Have you tried this recipe?

Share a review below or share on Instagram with the tag #tastesoflizzyt.