Candycane & Cocoa Muffins

After Christmas, I invented a fun muffin that helped me get rid of all the leftover candy canes:

This muffin’s pock-marked surface was caused by all the candy cane bits in the batter that melted away as the muffins baked. For a smoother surface, you can substitute peppermint extract and still get the warm, cozy flavor of candy canes and hot cocoa! 🙂

Here’s the recipe:

1.5 cups whole wheat flour

1/2 cup unsweetened cocoa

1 tablespoon baking powder

3-4 candy canes, crushed to very small bits (can substitute 1/2 tsp peppermint extract, added to liquid mixture)

1 cup brown sugar

2 large eggs

1 cup milk

6 tablespoons canola oil

Combine dry ingredients and set aside. Combine wet ingredients, then pour them into the dry mixture. Mix until just combined, then bake in well-greased mini muffin cups at 400 degrees for 8-11 minutes. Top with candy cane powder (the residue you’ll find in your chopper/food processor after crushing the candy canes).

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3 responses

  1. Every year I make chocolate peppermint bark with my son for his teachers, and these muffins are so cute they might just be the perfect thing for next year. I bet they have a wonderful aroma when they bake too. I made a cake like this after Halloween with all the leftover chocolate candy baked in it and no surprise it was the hit of Thanksgiving dinner. Most people just love candy. Thanks for the great recipe.

  2. These look delicious! I’m going to try a dairy/egg free version for my daughter who has food allergies.

  3. thank you!

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