Peppermint Bark Muffins
 
 
Serves: 18
Ingredients
  • ½ cup BUTTER, room temperature
  • 1½ cups SUGAR
  • ¾ teaspoon SALT
  • 2 teaspoons VANILLA EXTRACT
  • 1 teaspoon BAKING POWDER
  • ⅔ cup COCOA POWDER
  • ¼ cup STRONG BREWED COFFEE*
  • 3 EGGS
  • 1¼ cups FLOUR
  • ¾ cup INTERNATIONAL DELIGHT PEPPERMINT MOCHA CREAMER
  • ½ cup PEPPERMINT CRUNCH BAKING CHIPS + more for garnish
  • 1½ Tablespoons PEPPERMINT MOCHA CREAMER
  • ½ cup POWDERED SUGAR
Instructions
  1. Preheat oven to 350 degrees. Line 18 muffin cups with paper liners.
  2. In a large bowl, beat together butter and sugar until combined. Add salt, vanilla, baking powder, cocoa powder and coffee. Mix well.
  3. Add eggs, one at a time. Mix well after each addition.
  4. Mix in half of the flour, then ¾ cup creamer and, lastly, remaining flour. Fold in peppermint baking chips.
  5. Divide between muffin cups. Bake for 19-22 minutes or until a toothpick tests clean.
  6. Cool completely before glazing.
  7. Stir together 1½ Tablespoons creamer with ½ cup powdered sugar. Drizzle over cooled muffins and top with additional peppermint crunch baking chips.
Notes
*optional, but highly recommended
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.dreamhosters.com/2015/11/peppermint-bark-muffins/