Imagine biting into a muffin that tastes like your favorite holiday sugar cookie, topped with a decadent peppermint mocha glaze that will make your taste buds dance with joy! These aren't just ordinary muffins - they're a festive flavor explosion that transforms a simple breakfast treat into a culinary masterpiece. Whether you're looking to impress your holiday guests or treat yourself to something extraordinary, these Sugar Cookie Muffins are about to become your new seasonal obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup powdered sugar
- 2 tbsp brewed coffee
- 1/2 tsp peppermint extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray to prevent the muffins from sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix the batter; it should be slightly lumpy.
- Using a spatula or spoon, gently fold the batter until no streaks of flour remain. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Once done, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- While the muffins are cooling, prepare the peppermint mocha glaze. In a medium bowl, combine the powdered sugar, brewed coffee, and peppermint extract. Whisk until smooth and well combined. If the glaze is too thick, add a little more brewed coffee, one teaspoon at a time, until you reach your desired consistency.
- Once the muffins have cooled completely, drizzle the peppermint mocha glaze over the top of each muffin using a spoon or a piping bag for a more decorative look.
- Allow the glaze to set for a few minutes before serving. Enjoy your delicious Sugar Cookie Muffins with Peppermint Mocha Glaze!
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Check Doneness Carefully: Use the toothpick test - it should come out clean or with just a few moist crumbs.
- Glaze Game Strong: For a professional look, let muffins cool completely before glazing to prevent the topping from sliding off.
- Storage Hack: These muffins stay fresh in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Make Ahead Tip: You can prepare the batter the night before and refrigerate, then bake fresh in the morning for ultimate convenience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
