Peppermint Mocha Muffins

4.59 from 29 votes

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

Prep Time10

Cook Time17

Total Time27

Course: Breakfast

Cuisine: American

Keyword: christmas muffins, mocha muffins, peppermint candy

Servings:

Calories: 202kcal

Author: Julie Clark

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