Welcome to my cozy kitchen! Hot cocoa is such a warm and comforting treat, don’t you think so? Especially on those chilly mornings! What if you could recreate that same cozy feeling in a muffin? Well, you can, with this recipe for Hot Cocoa Muffins. Just like it sounds, it’s the flavor of hot cocoa in muffin form. This easy recipe is a delicious twist on a classic comfort drink, perfect for breakfast or an afternoon treat.

Let’s get baking, shall we?

Before we get started, let’s gather everything you’ll need to whip up a batch of these mouthwatering muffins.

Ingredients

2 cups all-purpose flour
1 packet of hot cocoa mix ( I used Swiss Miss. It measured to about ¼ cup.)
2 tablespoons unsweetened cocoa powder
⅔ cup granulated sugar
¾ teaspoon baking soda
¼ teaspoon salt
1 cup whole milk
4 tablespoons melted butter (¼ cup)
1 egg
1 teaspoon vanilla extract
¼ cup mini chocolate chips

Instructions

Preheat and Prep: Start by preheating your oven to 400°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the flour, hot cocoa mix, cocoa powder, sugar, baking soda, and salt.
Combine Wet Ingredients: In a medium bowl, mix the milk, melted butter, egg, and vanilla extract until well combined. Pour the wet mixture into the flour mixture, gently stirring until just combined. Be careful not to overmix; a few lumps are perfectly okay. Too much mixing=tough muffins. We don’t want that.
Add the Chocolate Goodness: Fold in the chocolate chips. You may be wondering why chocolate muffins need chocolate chips. These little gems will create pockets of gooey deliciousness throughout your muffins, and add extra chocolate flavor. Yum!

hot cocoa muffin batter with chocolate chips

Fill and Bake: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs).

Cool and Enjoy: Allow the muffins to cool in the muffin pan for about 5 minutes before transferring them to a wire rack. This helps them set and makes it easier to remove from the pan.

Muffin Baking Tips

Room Temperature Ingredients: Using room temperature eggs and milk can help your batter mix more smoothly, giving a better texture in your muffins.
Uniform Size: Using an ice cream scoop is a great way to portion out the batter. This ensures each muffin is the same size and bakes at the same rate.
Test for Doneness: All ovens are a bit different, so keep an eye on your muffins. Start checking them a minute or two early to avoid overbaking.

Recipe Variations

Want to change it up a bit? Here are a few ideas to put your own spin on these delicious muffins:

Peppermint Twist: Add 1/4 teaspoon of peppermint extract to the batter for a minty touch, perfect for the holiday season.
Nutty Surprise: Fold in 1/2 cup of chopped nuts, like walnuts or pecans, for added texture and flavor.
Spiced Cocoa: Mix in a teaspoon of cinnamon or a pinch of cayenne for a subtle spice kick that complements the chocolate beautifully.

Serving Suggestions

Serve these chocolatey muffins warm with a dusting of powdered sugar on top for an extra touch of sweetness. Pair them with a cup of coffee or tea, or, if you’re feeling a serious chocolate craving, a mug of hot cocoa topped with whipped cream. These muffins make a great snack or a cozy dessert after dinner.

Storage Instructions

If you happen to have any leftovers, store them in an airtight container at room temperature for up to three days. For longer storage, you can freeze the muffins in a freezer-safe bag for up to two months. Just thaw them at room temperature or warm them up in the microwave and they’ll taste like they’re fresh from the oven.

So, are you ready to give these Hot Cocoa Muffins a try? Baking is a beautiful way to bring a little more warmth and sweetness into our lives. And who couldn’t use a little more of that?

We love muffins around here. If you do, too, try our Brown Sugar Cinnamon Blueberry Muffins or our Orange-Cranberry Muffins.

Until next time, happy baking!