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Double Chocolate Peppermint Muffins

Add just a sprinkle of crushed peppermint and you have a sweet treat without all the sugar!

Ingredients & Directions


  • 2 cups
    all-purpose flour
  • 1⁄2 cup
    unsweetened cocoa powder
  • 1 tsp
    baking powder
  • 1⁄2 tsp
  • 1⁄2 cup
    baking sugar substitute
  • 2
    large eggs, room temperature
  • 1⁄2 cup
    sour cream or plain yogurt, room temperature
  • 1⁄2 cup
    vegetable oil
  • 1⁄2 cup
    milk (any kind), room temperature
  • 1⁄2 tsp
    peppermint extract
  • 3⁄4 cup
    LILY'S Peppermint Flavor Baking Chips
  • 1⁄2 cup
    LILY'S Semi-sweet style Baking Chips
  • Crushed peppermint for garnish


Equipment Needed 
oven oven
 large bowl large bowl
 baking pan baking pan

Preheat oven to 400 F. Line a standard muffins tin with paper liners and set aside.


In a large bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.


In a separate bowl, whisk together sugar substitute, eggs, sour cream, vegetable oil, milk and peppermint extract.


Pour wet ingredients into bowl of dry ingredients. Mix just until combined. Add LILY'S Peppermint Flavor Baking Chips and LILY'S Semisweet Baking Chips. Stir until incorporated.


Transfer batter to prepared pan and add a sprinkle of crushed peppermint if desired.


Bake at 400 F for 18 to 20 minutes or until a toothpick inserted in the center of a muffin comes out with little to no crumbs. Let muffins cool in the pan for a couple minutes before removing from the pan to a wire rack to cool completely. Yields 14 muffins.

Recipe contributed by Ifyougiveablondeakitchen.

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