Christmas Muffins
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.
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
- Mix the batter as little as possible. I always slowly add the dry ingredients to the wet ingredients and gently fold them together until just combined. I learned that over-mixing can make muffins dense and tough, so now I take my time and keep it light, it’s the key to getting that fluffy, moist texture everyone loves!
- I always mix the wet and dry ingredients in separate bowls first. It makes combining everything easier and ensures the batter comes out just right.
- I use a measuring cup or ice cream scoop to fill the muffin liners evenly. It’s the best way to get muffins that bake perfectly every time.
- Spraying the muffin liners with non-stick cooking spray is a must. It keeps the muffins from sticking and makes them so much easier to remove.
- I always make sure my oven is fully preheated before baking. It helps the muffins rise properly and bake evenly.
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