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
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.
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
- 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.
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!
Try these muffins next!
- Chocolate Peanut Butter Banana Muffins
- Apple Cinnamon Oatmeal Muffins
- Peanut Butter & Jam Muffins
- The BEST Chocolate Chip Muffins