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Peppermint Brownie Muffins

Peppermint Brownie Muffins are the BEST Christmas treats! Fudgy homemade brownies are baked to perfection in muffin tins and filled with white chocolate peppermint truffles. If you’re a peppermint and chocolate fan, this is going to be your new favorite recipe. 

‘Tis the season! If you like celebrating Christmas with sweet treats, indulge in more of our favorite easy recipes like Gingerbread Cookies, Eggnog Waffles, and Gingerbread Cupcakes.

Top down view of peppermint brownies.

Peppermint Brownie Muffins 

You’ll be dreaming about these peppermint brownies in July, I promise. Once you try them, they live in your brain 24/7! After all, what’s not to love about perfectly baked homemade brownies that are filled with peppermint white chocolate truffles?

If you really want them to be pretty, sprinkle a little bit of crushed candy canes right on top for that final festive touch. Bring these with you to your next holiday party and watch them disappear! 

How to Make Peppermint Brownie Muffins

  1. Prepare a muffin pan with non-stick spray. Preheat the oven to 350°F. 
  2. Combine the butter and chocolate chips in the microwave in 15-20 second intervals. Stir until smooth. 
  3. Stir in the sugar, eggs, vanilla, and salt. 
  4. Sift in the flour, cocoa powder, and cornstarch. 
Top down view of chocolate chips and butter in a bowl.
Sugar eggs and melted chocolate in a bowl.
Flour, cocoa, and salt over melted chocolate.
  1. Scoop the batter into the muffin wells. 
  2. Bake for 15-18 minutes. 
  3. Remove the brownies from the oven. Place one unwrapped truffle in the center of each hot brownie. Press them each bown a little more than halfway. 
  4. Let the brownies cool until they’re sturdy enough to be removed from the pan. Sprinkle with candy canes. 
Peppermint truffles added to brownies.
Melted peppermint truffles in brownies.
Crushed peppermints on top of brownie muffins.

Tips for the Best Peppermint Brownie Muffins

  • You can use any brand of truffles you’d like. Our favorite for this recipe is the Lindt brand. 
  • Don’t over-mix your batter! Stir everything together until just combined. If you stir the batter too much, your brownies won’t bake to the best consistency. 
  • Make sure to put the truffles in the centers of the brownie muffins while they’re still hot! 

Storage

Peppermint Brownie Muffins store well in an airtight container at room temperature for 3-4 days or in the refrigerator for 4-5 days.

Crushed peppermints being sprinkled over brownie muffins.

Where can I buy crushed candy canes?

While some places do sell crushed candy canes, you may be out of luck at your local grocery store. No worries!

Just do what I always do and grab a box of regular candy canes. Unwrap them, toss them in a plastic bag, and crush them by pounding away with a rolling pin. 

Can I make these even mintier? 

Craving even more festive peppermint flavor? Add a 1/2 teaspoon of peppermint extract to your brownie batter! Just be careful, because peppermint extract is potent and a little goes a long way. 

Can I use boxed brownie mix?

Yes, as long as you have plenty of truffles for the amount of brownie muffins. The boxed brownie mix may yield more muffins than making them from our homemade recipe.

You’ll also want to use the ingredients listed on the box instead of the amount of eggs, butter, vanilla, etc. listed in our recipe.

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Bite taken out of a peppermint brownie muffin.

Peppermint Brownie Muffins

5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Cool Time: 30 minutes
Total Time: 1 hour
Servings: 12 Servings

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Ingredients

  • ¾ cup unsalted butter
  • cup semisweet chocolate chips
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon kosher salt
  • ¾ cup all-purpose flour
  • cup cocoa powder
  • 1 tablespoon cornstarch
  • 12 white chocolate peppermint truffle candies We used Lindt brand.
  • ¼ cup candy canes crushed, optional garnish

Instructions 

  • Prepare a regular sized muffin pan by spraying with non-stick cooking spray. Preheat the oven to 350°F. You can use a 12 count pan or two 6 count pans.
  • In a large microwave-safe bowl, combine the butter and chocolate chips. Heat in 15 to 20 second intervals until melted, stirring well between each interval.
    ¾ cup unsalted butter
    ⅔ cup semisweet chocolate chips
  • Add the sugar, eggs, vanilla, and salt and stir until combined.
    1 cup granulated sugar
    2 large eggs
    1 tablespoon pure vanilla extract
    ½ teaspoon kosher salt
  • Sift in the flour, cocoa powder and cornstarch and mix just until no dry patches remain.
    ¾ cup all-purpose flour
    ⅔ cup cocoa powder
    1 tablespoon cornstarch
  • Scoop the batter into the muffin wells, filling each about ¾ of the way full.
  • Bake for 15 to 18 minutes. While the brownies bake, unwrap the truffles and set aside.
  • Remove the brownies from the oven, and place one truffle in the center of each brownie while they are still hot. Gently press a truffle into the center of each brownie a little more than halfway.
    12 white chocolate peppermint truffle candies
  • Let the brownies cool until they feel sturdy enough to remove from the pan. Sprinkle with the crushed candy canes and serve.
    ¼ cup candy canes
  • See post for tips, FAQs, and storage options.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 muffin. Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.
 
*Photos courtesy of The Kindred Whisk.

Nutrition

Serving: 1muffin | Calories: 344kcal | Carbohydrates: 38g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 61mg | Sodium: 122mg | Potassium: 188mg | Fiber: 3g | Sugar: 28g | Vitamin A: 403IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 2mg
Recipe Rating