Peppermint Mocha Muffins (Gluten-Free)

The first time I tried coffee, it was a peppermint mocha. It’s one of those flavors that immediately signals the start of winter, and these muffins are the easiest way to bring that cozy, coffee-shop feeling home. The chocolate is deep and rich, the coffee adds warmth and moisture, and the peppermint lifts everything without overpowering it. They’re the kind of muffins you make on a quiet December morning or pack into holiday breakfast boxes — simple, reliable, and absolutely packed with festive flavor. If you love anything peppermint-mocha, these will become a yearly tradition.

Peppermint Mocha Muffins (Gluten-Free)

Soft, chocolatey peppermint muffins with a rich mocha base, a tender crumb, and shiny bakery-style tops. The coffee deepens the chocolate, the peppermint adds a clean coolness, and the combination makes these an easy holiday favorite. They come together quickly, bake evenly, and stay moist for days—perfect for winter mornings, gifting, or pairing with a cup of hot coffee.

Prep: 10 min Bake: 15–20 min Makes: 12 muffins

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These peppermint mocha muffins deliver a balanced mix of deep chocolate, bold coffee, and cool peppermint without ever feeling heavy or overly sweet. The crumb stays soft for days thanks to the oil + coffee combination, and the high-heat start gives you those shiny bakery-style domes. They require just one bowl for the dry ingredients and one bowl for the wet, making them a simple but standout winter bake.

• GF 1:1 Flour: My trusted blend for consistent gluten-free muffin texture.
• Muffin Scooper: Ensures evenly sized muffins and perfect rise.
• Tall Bakery Liners: Help gluten-free muffins rise higher without sticking.

Tip: For extra festive muffins, add crushed candy canes while the muffins are still warm so they melt slightly and adhere to the tops.

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Ingredients

Dry Ingredients

• 1 ¾ cups gluten-free all-purpose flour (245 g)
• ½ cup unsweetened cocoa powder (50 g; Dutch-process preferred)
• ¾ cup granulated sugar (150 g) — use 1 cup (200 g) if you prefer a sweeter muffin
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Wet Ingredients

• 2 large eggs, room temperature
• ½ cup milk of choice, room temperature (120 g)
• ½ cup strong brewed coffee, cooled (120 g)
• ½ cup neutral oil (I use avocado oil) (110 g)
• 1 tsp peppermint extract
• 1 tbsp vanilla extract
• ½–¾ cup mini white chocolate chips (90–135 g), optional

Topping Suggestions

• Crushed candy canes
• Coarse sugar
• Melted chocolate drizzle

Directions

Make the Muffins

1. Preheat oven to 425°F (218°C). Line a 12-cup muffin tin with liners. For higher domes, use tall bakery-style liners OR only fill every other cup in your muffin pan.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, milk, oil, cooled coffee, peppermint extract, and vanilla.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the mini chocolate chips if using.
5. Divide the batter evenly among the 12 liners, filling each about ¾ full.
6. Bake at 425°F for 5 minutes, then (without opening the oven) reduce the temperature to 350°F (177°C) and bake for an additional 12–15 minutes, or until a toothpick comes out with a few moist crumbs.
7. Add optional toppings while the muffins are still warm so they melt slightly and stick.
8. Cool in the pan for 10 minutes, then transfer to a wire rack. Add a chocolate drizzle once cooled, if desired.

Storage & Shelf Life: Store muffins in an airtight container at room temperature for 2–3 days, or freeze individually for up to 2 months.

Peppermint Tip: For stronger peppermint flavor, increase the extract to 1 ¼ teaspoons.

GF Baking Tip: Gluten-free muffins rise best when baked immediately after mixing — don’t let the batter sit.