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Christmas Chocolate Chip Muffins title

Chocolate Chip Christmas Muffins

Crisp golden outside, tender soft inside full of mini chocolate chips and red and green sprinkles! An easy Christmas breakfast celebration.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time (estimate) 20 minutes
Total Time 48 minutes
Servings 15 muffins
Calories 333kcal
Author Toni Dash


  • 2 cups all purpose flour regular or gluten-free measure-for-measure flour blend
  • 2 tablespoons cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup vegetable oil
  • 2 eggs
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup mini chocolate chips plus more for topping
  • ¼ cup red and green sprinkles plus more for topping


  • Preheat oven to 400 degrees F and spray 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 granulated 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.
  • Slowly add the dry ingredients and mix JUST until smooth. DO NOT OVERMIX!
  • 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. The muffins will be a deep golden color on the outside.
  • Allow to cool in the pan until safe to touch, then transfer the muffins to a wire cooling rack to cool completely before serving.


The muffins with be deep golden and crisp on the outside; soft and tender on the inside.
Storing the Muffins
At room temperature. Cool the muffins completely. Place a paper towel in the bottom of an airtight container. Add the muffins and another paper towel. Store at room temperature up to 4 days.
To freeze: cool completely. Place in an airtight freezer safe container or freeze plastic bag. Freeze up to 3 months.


Calories: 333kcal | Carbohydrates: 47g | Protein: 4g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 28mg | Sodium: 160mg | Potassium: 119mg | Fiber: 2g | Sugar: 28g | Vitamin A: 56IU | Calcium: 71mg | Iron: 2mg