The holidays are a time to indulge with muffins recipe, and one of my favourite ways to do so is with Christmas muffins. After all, if you can’t have something sweet for breakfast during the holidays, when can you?
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I occasionally get up early so that we can eat a batch of spiced gingerbread muffins right out of the oven.
Or I spend some time on the weekend making a variety of flavours, such as hot chocolate or maple and bacon.
Muffins usually freeze well, so make some room and fill it with as many of these sweet treats as you can!
Coffee Cake Muffins
Coffee cake is an excellent sweet treat for a naughty breakfast or mid-morning snack.
Unfortunately, the clock starts ticking as soon as you take that first slice.
No matter how well you wrap it, the cake will begin to dry out, and it will no longer be the moist and tender cake you took out of the oven.
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So, instead of making cookies, why not make muffins? They’re ideal for a quick snack on the go and much easier to serve at your next book club meeting.
Banana Chocolate Chunk Muffins
These, in my opinion, are the king of all muffins.
Sweet bananas and rich dark chocolate are a winning flavour combination, and when combined in a muffin batter, they’re downright irresistible.
These aren’t your typical banana and chocolate muffins!
The recipe calls for maple syrup instead of sugar, coconut flour instead of all-purpose flour, and almond butter for a lovely nutty flavour.
Starbuck’s Hot Cocoa Chocolate Chip Muffins
These incredible muffins are made with hot cocoa instead of regular cocoa powder, and as the title suggests, Starbucks Hot Cocoa is required.
However, you can substitute another brand as long as it is not too light.
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Starbucks Hot Cocoa is dark, like regular cocoa powder, which accounts for the rich flavour.
So, when it comes to hot cocoa powder, I recommend sticking with Starbucks or something equally as intense, such as Ghirardelli.
Bacon Maple Muffins Recipe with Brown Sugar Crumble
Except for the implied calories, I love everything about that title!
Because the bacon is baked right into the muffin, they’re just the right amount of salty and sweet.
We’ve all heard that bacon and maple syrup go together like peanut butter and jelly.
One difference was that the bacon grease was combined with vegetable oil for added flavour.
Simply strain it into a measuring jug and top it off with oil. Don’t worry if it’s not much; a little goes a long way.
Gingerbread Muffins with Lemon Glaze
I wasn’t sure about the lemon with gingerbread the first time I made these. As a result, I made half of a batch of lemon glaze and half of a batch of orange glaze.
Though the lemon flavour was tasty, the orange flavour complimented the warm spices much better, but you can decide for yourself when you make your own.
I also mixed in some dark chocolate chunks to the batter.
Because the sponge isn’t overly sweet, that richness stood out like crazy and played off the orange like a dream.
Christmas Chocolate Chip Muffins Recipe
When it comes to baking Christmas treats, there is one sure-fire way to ensure your creations are festive.
What exactly is it? Of course, there are decorations!
Simply by sprinkling some red and green sprinkles on top of this simple little chocolate chip muffin, it becomes instantly festive.
I like these red and green “crispies” because they have a nice texture to them.
Snickerdoodle Muffins
When you walk into Michael’s and all you can smell is cinnamon, you know the holidays are near. It’s suddenly everywhere, and I adore it!
That’s why these easy cinnamon muffins are at the top of my list of Christmas muffin recipes.
The muffin itself is quite simple, nice and light, and moist. The cinnamon coating, on the other hand, will have you reaching for a second helping.
These also make excellent cinnamon roll substitutes, and they really stand out when topped with a layer of cream cheese glaze.
Pecan Pie Muffins
If, like me, you want a slice of pecan pie for breakfast, you’re in luck!
The sweet nuttiness of pecan pie is combined with a lighter muffin base in these muffins.
Though lighter than pie filling, these muffins aren’t as light and fluffy as most muffins.
Instead, they’re chewier and denser, with the consistency of a cakey brownie.
If you’re having these for a quick snack or breakfast, I recommend leaving the chocolate chips in. It makes a world of difference.
Skip the chocolate if you want to serve these as a fun bread-roll substitute at your next BBQ.
Peppermint Mocha Muffins
Mint and chocolate are such a delicious flavour combination that I wish we didn’t save it for the holidays.
It does, however, make a nice change from all of those spiced baked goods and pumpkin-spice-everything!
Although I like the look of crushed candy canes in baking, if you can find these Andes peppermint baking chips, I recommend using them instead.
These baking chips will melt like chocolate and provide a more creamy, minty finish.
Fresh Cranberry Eggnog Christmas Muffins
I was surprised by how lovely these muffins turned out because I’d never thought to combine tart cranberries with creamy eggnog before.
The pale muffins look fantastic with the pops of bright red dotted throughout, which is the first thing you’ll notice.
I made this recipe twice, and the second time I added chocolate chips and dried cranberries (because that’s all I had), and they were just as good.
