by Maddie Day
1 ½ cups flour
½ cup unsweetened dark cocoa powder
2 tablespoons instant espresso
½ teaspoon baking soda
1 tablespoon baking powder
½ teaspoon salt
½ cup white sugar
⅓ cup brown sugar (dark or light)
1 egg
1 cup milk
½ cup canola oil
1 teaspoon peppermint extract
½ cup mini chocolate chips
¼ cup crushed candy canes or peppermint candies
Directions
Preheat oven to 425 degrees. Grease a standard muffin tin.
In a large bowl, combine the flour, cocoa powder, instant espresso, baking soda, baking powder, salt, and sugars. Mix well.
In a small bowl, beat the egg, milk, oil, and peppermint extract.
Stir the wet ingredients into the dry ingredients with a fork only until moistened.
Fold in the chocolate chips and peppermint bits.
Fill muffin cups three-fourths full.
Bake for 5 minutes. Without opening the oven, lower oven temperature to 375 degrees. Bake for an additional 10–12 minutes, until a toothpick inserted in the muffins comes out clean. Allow to cool before removing. Serve fresh or store in an airtight container.