Christmas Muffins

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My light and fluffy Christmas muffins, dotted with mini chocolate chips and festive holiday sprinkles, are my favorite treat for Christmas morning! My kids love how moist and flavorful they are, and the best part is they’re ready in just 30 minutes, so I can make them quickly and still have plenty of time to enjoy with my family.

I created these Christmas muffins with my kids in mind. They inspired me to come up with a treat that’s fun, festive, and something we could all enjoy together. Watching their excitement when they see the colorful sprinkles and mini chocolate chips reminds me of the same joy I feel when I make my Santa pancakes for them, it’s those little moments that make the holidays so memorable.

I like to make these muffins the night before and set one out for Santa. They’re perfect to share with my family on Christmas morning, or I’ll make an extra batch to give to friends. Sometimes, I’ll serve them alongside other holiday favorites like my vegan Christmas pudding, it’s always a hit!

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🥘 Ingredients

I feel like I could make these Christmas muffins any time of the year since I usually have most of these ingredients in my pantry. Don’t you agree?

Whole Wheat Pastry Flour: If I don’t have whole wheat pastry flour, I just use all-purpose flour, and it works perfectly.

Sugar and Brown Sugar: I love the balance of sweetness from combining white and brown sugar. Light or dark brown sugar both work great.

Large Eggs: I always make sure to use room-temperature eggs for the best baking results.

Milk: I’ve used both low-fat milk and plant-based milk, and they both work beautifully in this recipe.

Mini Chocolate Chips: Dark chocolate chips are my favorite for a richer flavor and a little less sweetness.

Red and Green Sprinkles: These sprinkles give the muffins their festive holiday look! I like using sprinkles made with natural coloring for a more wholesome touch.

🍲 Substitutions

Sugar: If I want to skip refined sugar, I like using coconut sugar or muscovado sugar as substitutes.

Eggs: For an egg-free or vegan option, I use flax eggs, they work perfectly.

Chocolate: Sometimes I switch it up with milk chocolate, semi-sweet, or even white chocolate chips for a different flavor.

Sprinkles: I change the sprinkle colors to match the holiday, pastels for Easter or orange and brown for Thanksgiving are my favorites!

🔪 How To Make

This is my go-to muffin recipe with a festive Christmas twist! It’s quick, easy to make with simple ingredients, and always brings a touch of holiday cheer to my family.

Mix Dry Ingredients: I start by preheating the oven to 400 degrees and greasing a 12-cup muffin tin with nonstick cooking spray or lining it with muffin cups. Then, I whisk together the flour, cornstarch, baking powder, baking soda, and salt in a medium bowl and set it aside.

Combine Sugars: In a separate bowl, I beat together the sugar, brown sugar, and oil until the mixture is smooth and well combined.

Incorporate Eggs: I add the eggs one at a time, making sure to beat the mixture well after each addition.

Add Remaining Wet Ingredients: Next, I beat in the milk and vanilla until everything is well combined.

Combine Wet And Dry Ingredients: I gently add the flour mixture to the wet ingredients and mix until the batter is smooth and well combined.

Add Chocolate And Sprinkles: I fold in the mini chocolate chips and sprinkles, making sure they’re evenly distributed throughout the batter.

Fill Muffin Tin: I fill each muffin cup about 2/3 of the way full, then sprinkle a few extra chocolate chips and sprinkles on top for a festive touch.

Bake: I place the muffin pan in the preheated oven and bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean and the tops are lightly golden brown.

Cool: I let the muffins cool in the pan until they’re safe to handle, then transfer them to a wire rack to cool completely before serving.

I’m already gearing up to bake dozens of these Christmas muffins this year because my daughter’s best friend’s family placed a special order. It’s so sweet that they love them as much as we do, and I can’t wait to get started!

📖 Variations

My easy Christmas muffins are the perfect breakfast for Christmas morning just the way they are, but they’re also so fun to customize. Here are some of my favorite ideas to try:

Topping: I love spreading cream cheese frosting on top for a decadent treat, or adding a cinnamon crumble topping for a cozy touch.

Christmas Mini Muffins: I make these as mini muffins by using a mini muffin tin and baking for about half the time. They’re adorable and perfect for sharing at parties!

Cranberry Muffins: I swap the chocolate chips for dried or fresh cranberries when I want a tangy, fruity version.

Gingerbread Muffins: I add 1 teaspoon of ginger powder, 1/4 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg instead of chocolate chips to turn these into warm, spiced gingerbread muffins.

Candy Canes: Crushed candy canes folded into the batter or sprinkled on top make these muffins look and taste extra festive.

Surprise Center: For a fun twist, I fill the muffins with jelly, frosting, or peanut butter to create a sweet surprise in every bite.

🍽 Serving Suggestions

These muffins are so versatile that I find myself serving them in all kinds of ways. Here are some of my go-to options:

For Breakfast: I often pair these muffins with scrambled eggs or a hearty pumpkin spice oatmeal for a festive morning spread. Adding a colorful fruit salad on the side makes the whole meal feel extra special.

With Drinks: I’m a big fan of serving these muffins with a warm drink. They’re amazing with a mocha latte or a comforting cup of healthy hot chocolate.

Simple and Classic: If I’m in a rush, I’ll just enjoy a muffin with a tall glass of milk and a small dab of butter. They’re so moist and sweet on their own, but the butter makes them feel like an extra indulgence.

🧊 Storage Directions

Room Temperature: Once the muffins have completely cooled, I place them in an airtight container. I love using my cupcake holders for this, they keep the muffins protected and fresh. They’ll stay delicious at room temperature for 4-5 days.

Freezing: For longer storage, these muffins freeze beautifully! I let them cool completely, then wrap each one tightly in plastic wrap or aluminum foil. After that, I place them in a freezer-safe container or zip-top bag to prevent freezer burn. They’ll keep in the freezer for up to 3 months.

Refrigeration: If I need to keep the muffins a little longer, I refrigerate them. I wrap each muffin individually in plastic wrap or store them in a sealed container. They’ll last up to 7 days in the fridge.

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