These peppermint hot chocolate mini muffins taste exactly like a warm mug of holiday hot chocolate in snackable form — deeply chocolatey, perfectly fluffy, with a cool hit of peppermint in every bite. They’re festive without being fussy, ready in under 25 minutes, and make your kitchen smell like the holidays from the moment they go in the oven. Perfect for cookie exchanges, holiday parties, or gifting in a tin, these little muffins punch well above their size. A dusting of crushed candy cane on top makes them almost too pretty to eat.
- • Swap: Use Dutch-process cocoa instead of natural cocoa for a deeper, richer chocolate flavor with less bitterness.
- • Make-ahead: Bake up to 2 days ahead and store in an airtight container; add the candy cane topping right before serving to keep it crisp.
- • Storage: Store in an airtight container at room temperature for 3 days or freeze undecorated muffins for up to 6 weeks.
- • Variation: Stir in mini chocolate chips and a tiny pinch of espresso powder to deepen the hot-chocolate flavor even further.
- • Serving: Arrange on a holiday platter with a dusting of powdered sugar and a few whole candy canes for a festive presentation.
Peppermint hot chocolate on a cold snowy day, yes please!! What says cozy more than that..so I created mini muffins to go along with that hot chocolate and they are so yummy.. The white chocolate drizzle adds a nice sweet finish to them, and here’s a bonus, no added sugar to this recipe ๐ Only 30 calories and 1 smart point each. Bake these up this holiday season and you won’t be disappointed!
Peppermint hot chocolate mini muffins
Ingredients
- 1 egg
- 2 Tbsp liquid egg whites
- 1/3 cup unsweetened apple sauce
- 1/4 cup 0% plain yogurt, greek or reg
- 1/3 cup milk, I used 1%
- 2 tsp peppermint extract
- 2 packs Swiss light hot chocolate, 1/4 cup.. (bought in U.S, in Canada some brands make a light hot chocolate so you can use that)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup unsweetened cocoa powder
- 1 cup flour
- 2 Tbsp white chocolate chips
- Crushed candy cane for topping
Instructions
- Preheat oven to 350F, spray a mini muffin pan with non stick spray, do not use liners.
- In a bowl whisk your egg and egg whites together, add in apple sauce, yogurt, milk and peppermint.
- Stir in your hot chocolate, flour, cocoa powder, baking soda and powder.
- Mix well and pour into your mini muffin pan.
- Bake in oven for approx 16 minutes.
- While muffins are cooling place your 2 Tbsp white chocolate chips in a small zip lock bag, place in microwave for 35 seconds, turn bag over then heat again another 35 seconds, repeat if not melted yet. Cut of a tiny tip and drizzle onto muffins, sprinkle with crushed candy cane bits.
- *Note, don't drizzle with chocolate til you are ready to serve, best stored in fridge after day 1.
- Makes 30 mini muffins at 1 smart point each or 1 points plus.
- Nutritional info per muffin.. Calories 30.. Fat 0.6g..Sat fat 0.4g... Carbs 5.1g...Fiber 0.4g...Sugar 1.3g...Protein 1.2g
