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Mexican Hot Chocolate Muffins

Mexican Hot Chocolate Muffins – Deliciously moist and dense chocolate muffins that are loaded with chocolate chips, and perfectly spiced with cinnamon, cayenne pepper, and chilli powder!

Mexican Hot Chocolate Muffins

Mexican Hot Chocolate Muffins

If you are a big fan of chocolate and love desserts/snacks with a little spicy kick, then you are gonna want to try this recipe!

These muffins are moist, dense, and chocolate-y rich. They’re stuffed full of chocolate chips, and wonderfully spiced with cinnamon, cayenne pepper, and chilli powder.

They are super quick and easy to make, and make for a perfectly indulgent breakfast, snack, or dessert.

Looking for more chocolate recipes? Check out my Easy Chocolate Pudding, Cinnamon Brownie Bites, and my Homemade Hot Chocolate.

Mexican Hot Chocolate Muffins

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these muffins. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Cocoa powder
  • Baking powder
  • Salt
  • Ground cinnamon
  • Cayenne pepper
  • Chilli powder: I used mild.
  • Large eggs: You’ll need 2.
  • Caster/granulated sugar
  • Buttermilk: See my recipe notes below in the recipe card on how to make your own buttermilk.
  • Vegetable oil: Makes for extra moist muffins.
  • Vanilla extract
  • Chocolate chips: Milk, dark, or semi-sweet.

How to make Mexican Hot Chocolate Muffins

To make these muffins, simply grab a medium mixing bowl and whisk together the flour, cocoa powder, baking powder, salt, and spices. Set aside.

TIP: You can up the spices to your taste, but I have made these muffins enjoyable for everyone.

In a separate large mixing bowl, whisk together the eggs and sugar until thick and lighter in colour.

Add the buttermilk, oil, and vanilla extract, and whisk until combined.

Add the dry ingredients in thirds and fold in until just combined – do not overmix.

Fold in the chocolate chips. The mixture will be thick and somewhat lumpy.

Divide the batter evenly between a muffin pan lined with muffin cases, and bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.

Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Mexican Hot Chocolate Muffins
Mexican Hot Chocolate Muffins

These Mexican Hot Chocolate Muffins are:

  • so quick and easy to throw together
  • deliciously moist and dense
  • stuffed full of with chocolate chips
  • perfectly spiced with cinnamon, cayenne pepper, and chilli powder

How long will these chocolate muffins last? These muffins will stay fresh, stored in an airtight container, at room temperature for up to 5 days.

Can I freeze these muffins? Yes, these muffins also freeze well for up to 2 months. Thaw overnight in the fridge.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Mexican Hot Chocolate Muffins
Mexican Hot Chocolate Muffins

Try these muffins next!

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Fancy something savoury? Head on over to our food blog, Simply Savoury Meals.

Mexican Hot Chocolate Muffins

Mexican Hot Chocolate Muffins

Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Deliciously moist and dense chocolate muffins that are loaded with chocolate chips, and perfectly spiced with cinnamon, cayenne pepper, and chilli powder!

Ingredients

  • 2 and 1/2 cups (312g) plain/all-purpose flour
  • 1/2 cup (50g) cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon chilli powder
  • 2 large eggs
  • 3/4 cup (150g) caster/granulated sugar
  • 1 cup (240ml) buttermilk*
  • 1/2 cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (175g) chocolate chips

Instructions

  1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, and set aside.
  2. Whisk together the flour, cocoa powder, baking powder, salt, and spices. Set aside.
  3. In a separate large bowl, whisk together the eggs and sugar until thick and lighter in colour. Add the buttermilk, oil, and vanilla, and whisk until combined.
  4. Add the dry ingredients in thirds and fold in until just combined - do not overmix. Fold in the chocolate chips. The mixture will be thick and somewhat lumpy.
  5. Divide the batter evenly between the muffin cases, and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
  6. Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely.

Notes

You can up the spices to your taste, but I have made these muffins enjoyable for everyone.

*To make your own buttermilk, simply add 1 tablespoon of fresh lemon juice or white vinegar to 1 cup (240ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.

Muffins stay fresh in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.

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Nutrition Information:
Yield: 12 muffins Serving Size: 1 muffin
Amount Per Serving: Calories: 334Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 32mgSodium: 179mgCarbohydrates: 46gFiber: 3gSugar: 22gProtein: 6g

Nutrition information isn’t always accurate.

Did you make this recipe?

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