Christmas Muffins with Chocolate Chips
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Light and fluffy Christmas Muffins dotted with mini chocolate chips and holiday sprinkles make for a mouth-watering special treat on Christmas morning!
There’s something magical about Christmas morning. The glowing tree, the stockings stuffed with gifts, and the cookie crumbs left behind by Santa make the whole day feel so wonderful!
My kids are full of excitement on Christmas morning, and I always like to make a special treat for our family to share at breakfast.
These Christmas muffins are exactly that! Light, fluffy, moist, dotted with chocolate chips, and the colors of the season, just the sight of them brings cheer!
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Make these muffins the night before and set one out for Santa; share with your family, or make a batch for friends. You can also serve them alongside other delicious Christmas desserts like this vegan Christmas pudding and vegan mincemeat!
They are sure to bring holiday cheer to everyone who tastes them!
Tools and Equipment
Recipe Ingredients and Notes
- Whole Wheat Pastry Flour: If you do not have whole wheat pastry flour you can use all purpose flour.
- Sugar and Brown Sugar: When combined both the white sugar and brown sugar add sweetness to the muffins. If you’re looking for a refined free sugar substitute, I recommend coconut sugar, and muscavado sugar.
- Eggs: Use flax eggs if you want to make these christmas muffins egg-free or vegan
- Milk: Low fat regular milk, or a plant-based milk would both work well.
- Mini Chocolate Chips: I like using dark chocolate chips to cut down on the sugar and give that rich chocolate flavor!
- Red and Green Sprinkles: This is what gives these muffins their holiday flare! Feel free to use whatever holiday sprinkles you prefer. I chose sprinkles made with natural coloring.
How to Make Christmas Muffins – Step by Step
Step 1: Preheat oven to 400 degrees and grease a 12-cup muffin pan with nonstick cooking spray. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Step 2: In a separate bowl, beat together the sugar, brown sugar, and oil until smooth and well combined.
Step 3: Add the eggs one at a time, beating between each addition.
Step 4: Beat in the milk and vanilla.
Step 5: Add the dry ingredients and mix until smooth.
Step 6: Fold in the mini chocolate chips and sprinkles until well mixed.
Step 7: Fill each cup of the muffin pan 2/3 of the way full. Sprinkle additional chocolate chips and sprinkles on top of each muffin, if desired.
Step 8: Bake in the preheated oven for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
Step 9: Allow to cool in the pan until safe to touch, then transfer the muffins to a wire cooling rack to cool completely before serving.
Will Kids Like These Christmas Muffins?
Your kids eyes will POP when they see these Christmas Muffins! They’ve got everything that kids can’t resist! Their sweet, moist, fluffy, and dotted with chocolate chips and sprinkles! They’re simple enough to make with the kids, and share with the ones you love!
Recipe FAQS
What do I serve with Christmas Muffins?
These muffins make for an excellent breakfast, snack, or dessert! I like to serve these holiday muffins with a tall glass of milk and a small dab of butter.
There’s no need for added jam, as these muffins are sweet enough with the added chocolate chips and sprinkles.
If you’d like to make a more balanced meal with these muffins, serve with scrambled eggs and fresh fruit!
How Do I Turn These Muffins into Cupcakes?
These muffins are already pretty sweet, so to turn into cupcakes all you have to do is top them with whipped buttercream!
What is the secret to making moist muffins?
The secret to creating moist and fluffy muffins is using buttermilk, sour cream, or plain yogurt instead of milk. The slightly acidic nature of these milk products produce an improved texture. The oil or butter you add to the recipe also improves moisture.
If you’d like a super moist muffin, substitute the 1/2 cup of milk for low-fat buttermilk.
How to Store and Keep
Allow the muffins to cool completely before storing in an air tight container. I like using my cupcake holders to store my muffins!
Store at room temperature. They will keep for 4-5 days.
Variations and Substitutions
- Make it Vegan: In order to make this recipe vegan, you’ll need to substitute the eggs and milk. You can use 2 flax eggs (2 tbsp of ground flax mixed with 5 tbsp of water) or 1/4 cup of whipped aquafaba as an egg substitute. Use a dairy-free milk of choice as a milk substitute.
- Make it Gluten-Free: Use a 1:1 gluten-free flour blend instead of the whole wheat pastry flour to make this recipe gluten-free.
- Reduced Sugar: To make these muffins healthier, I recommend cutting the amount of sugar and chocolate chips in half. You’ll end up with a muffin with about 9 grams of sugar per serving!
Top Tips for Making Christmas Muffins
- Mix the wet and dry ingredients in separate bowls.
- Slowly add the dry ingredients to the wet ingredients. Don’t over-mix. If you overwork the batter, your muffins will be tough. Fold together until combined.
- Use a measuring cup or ice cream scoop to pour the batter into the muffin liners. This will ensure that your muffins bake evenly.
- Spray the muffin liners with cooking spray. This will keep the muffin from sticking to the liner when it’s removed.
- Make sure your oven is completely pre-heated before putting the muffins in – this will help to ensure the muffins rise completely.
Check Out These Other Festive Breakfast & Holiday Recipes!
- Christmas Rice Krispie Treats
- Reindeer Holiday Sandwiches
- Dried Fruit Cookies
- Cornbread Gluten Free Stuffing
- Cherry Crumb Pie
- Cranberry Sauce From Dried Cranberries
- Snowman Cupcakes
- Vegan Sweet Potato Casserole
- Healthy Pumpkin Pie
- Vegetarian Breakfast Ideas
If you have tried these Christmas Muffins or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious, healthy, family friendly food!
🎥 Watch How to Make It
Christmas Muffins with Chocolate Chips
Light and fluffy Christmas Muffins dotted with mini chocolate chips and holiday sprinkles make for a mouth-watering special treat on Christmas morning!
Servings: 12 muffins
Calories: 274kcal
Ingredients
- 2 cups whole wheat pastry flour
- 2 tbsp corn starch
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup sugar
- ¼ cup brown sugar unpacked
- ½ cup olive oil
- 2 eggs
- ½ cup milk
- 1 tsp vanilla
- ½ cup mini chocolate chips plus more for topping
- ¼ cup red and white sprinkles plus more for topping
Instructions
- Preheat oven to 400 degrees and grease a 12-cup muffin pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, beat together the sugar, brown sugar, and oil until smooth and well combined. Add the eggs one at a time, beating between each addition.
- Beat in the milk and vanilla.
- Add the dry ingredients and mix until smooth.
- Fold in the mini chocolate chips and sprinkles until well mixed.
- Fill each cup of the muffin pan 2/3 of the way full. Sprinkle additional chocolate chips and sprinkles on top of each muffin, if desired.
- Bake in the preheated oven for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan until safe to touch, then transfer the muffins to a wire cooling rack to cool completely before serving.
Notes
Variations and Substitutions
- Make it Vegan: In order to make this recipe vegan, you’ll need to substitute the eggs and milk. You can use 2 flax eggs (2 tbsp of ground flax mixed with 5 tbsp of water) or 1/4 cup of whipped aquafaba as an egg substitute. Use a dairy-free milk of choice as a milk substitute.
- Make it Gluten-Free: Use a 1:1 gluten-free flour blend instead of the whole wheat pastry flour to make this recipe gluten-free.
- Reduced Sugar: To make these muffins healthier, I recommend cutting the amount of sugar and chocolate chips in half. You’ll end up with a muffin with about 9 grams of sugar per serving!
- Mix the wet and dry ingredients in separate bowls.
- Slowly add the dry ingredients to the wet ingredients. Don’t over-mix. If you overwork the batter, your muffins will be tough. Fold together until combined.
- Use a measuring cup or ice cream scoop to pour the batter into the muffin liners. This will ensure that your muffins bake evenly.
- Spray the muffin liners with cooking spray. This will keep the muffin from sticking to the liner when it’s removed.
- Make sure your oven is completely pre-heated before putting the muffins in – this will help to ensure the muffins rise completely.
Nutrition
Calories: 274kcal | Carbohydrates: 36.3g | Protein: 3.6g | Fat: 13.9g | Saturated Fat: 3.7g | Cholesterol: 31.5mg | Sodium: 120.2mg | Potassium: 37.2mg | Fiber: 2.8g | Sugar: 18g
I would like to make these before Christmas. Those chocolate chips are calling me!
I’m just wondering, can I skip the corn starch? Or substitute something else?
Yay! So full disclosure – I haven’t tested this recipe with anything except corn starch, so I’m not sure how the muffins would turn out! That said, I do know that arrowroot flour, potato starch, tapioca flour, or even ground flaxseeds should all theoretically work as a replacement for corn starch! Hope that helps!
It’s been ages since I had chocolate chip muffins and these are giving me a serious cake of droolitis! I could so some serious damage to a batch of these!
Hehe yay! They are addicting that’s for sure! 🙂
I can’t wait to make this recipe! My family is going to love this! So excited to give it a try!
I know you all will love this recipe Beth! Keep me posted on how it turns out!
Oh my, these are fun! Making for Christmas morning.
Hooray! They will make your Christmas morning that much brighter! 🙂
These muffins look so pretty and scrumptious with the beautiful Christmas sprinkles! My little ones would devour these. YUM!
Yay!! I can’t wait for all of you to try these!
How festive! Those holiday sprinkles add such a fun touch. I love how easily the muffins come together too.
Thanks so much Tara! 🙂