Peppermint Bark Muffins
- 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
- Preheat oven to 350 degrees. Line 18 muffin cups with paper liners.
- In a large bowl, beat together butter and sugar until combined. Add salt, vanilla, baking powder, cocoa powder and coffee. Mix well.
- Add eggs, one at a time. Mix well after each addition.
- Mix in half of the flour, then ¾ cup creamer and, lastly, remaining flour. Fold in peppermint baking chips.
- Divide between muffin cups. Bake for 19-22 minutes or until a toothpick tests clean.
- Cool completely before glazing.
- Stir together 1½ Tablespoons creamer with ½ cup powdered sugar. Drizzle over cooled muffins and top with additional peppermint crunch baking chips.
*optional, but highly recommended
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.dreamhosters.com/2015/11/peppermint-bark-muffins/
3.4.3174