13 Secret Options for Christmas Muffin recipes

Christmas is drawing near and one of my favorite things to do around this time is to get myself into the kitchen, fill my house with festive-warming smells and whip up some seasonal muffins. These Christmas muffin recipes capture everything about the season, blending warming spices, dried fruits and a whole heap of festive magic into every muffin bite.

So whether you’re a seasoned baker of Christmas muffins or it’s your first foray into your festive baking journey, these muffin recipes are the perfect bake for any celebration. Today’s post features my favorite festive muffin recipes.

Something that holds a special place in my heart, these muffin recipes are the perfect thing to bake and share in the countdown to Christmas.

The 13 Best Christmas Muffin recipes

1. Cranberry Orange Muffins

Yes. I love the quick hit of citrus and a tang of tartness from these morning goodies that I make at home.

I prefer to add fresh cranberries and some orange zest for a bit of pizzazz to these traditional muffins. I think that a few drops of honey help balance the tartness of the cranberries.

I also like to add a dash of vanilla extract for a rich aroma in the kitchen.

 Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon grated orange zest
• 3/4 cup orange juice
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen cranberries, coarsely chopped

 Instructions

1. Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease the cups.

2. Mix in a big bowl the flour, sugar, baking powder, baking soda, salt and orange zest together.

3. Combine orange juice, vegetable oil, egg, and vanilla in another bowl, and mix well.

4. Pour the wet ingredients into the dry and stir just until mixed. Do not overmix.

5. Gently fold in the chopped cranberries.

6. Divide the batter evenly among the cups, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Let them cool for 5 minutes in the pan, then remove to a wire rack to cool completely.

2. Gingerbread Muffins

It is something that, when baking, I always try to capture in the fondant-scented fug of molasses, cinnamon and ginger in the kitchen, scented with a little nutmeg and cloves, to give it that warmth and rounded depth of flavor. This is comfort coming from food for me; Christmas is all about that kind of memory.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/2 cup molasses
• 1 large egg
• 1/2 cup milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cooking cups.

2. Whisk the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg in a medium bowl.

3. In a large bowl, beat the butter and brown sugar on medium-high speed until light and fluffy, then beat in the molasses, egg, milk and vanilla extract until well mixed.

4 Add the dry ingredients to the wet mixture, beating until just combined; don’t overmix.

5. Fill the prepared muffin cups 2/3 full with the batter. Bake for 18-20 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.

6. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

3. Eggnog Muffins

I am a big fan of holiday-themed recipes, such as eggnog muffins. They capture the spirit of the season in a few simple ingredients.

When I make mine, I like to spice them up (figuratively and literally) with nutmeg and cinnamon. My favorite addition is a little vanilla extract – it’s a classic pairing with eggnog.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 cup eggnog
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• Optional: 1/4 teaspoon ground cinnamon

Instructions

1) Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.

2. Mix flour, sugar, baking powder, salt and nutmeg in a large mixing bowl. Sprinkle in ground cinnamon if you want that extra touch of flavor.

3. Whisk eggnog, melted butter, eggs and vanilla in another bowl.

4. Pour the wet ingredients into the dry and stir until just mixed. Don’t overmix – in fact, the batter can be a bit lumpy.

5. Fill the prepared muffin tin with the batter, filling each cup two-thirds of the way up.

6. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes then transfer to a wire rack to cool completely.

4. Peppermint Chocolate Chip Muffins

A combination of chocolate and peppermint is something to be cherished, so I thought it would make the perfect filling for a muffin. I used dark chocolate chips, peppermint extract and a touch of vanilla, and I like to mix some Greek yogurt in for extra moisture and a few crushed candy canes on top for a festive touch!

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 3/4 cup whole milk
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1 cup semi-sweet chocolate chips
• 1/4 cup crushed peppermint candies

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with liners.

2. In a large bowl, whisk together the flour, sugar, brown sugar, baking powder and salt.

3. Combine the melted butter, eggs, milk, vanilla extract and peppermint extract in another bowl.

4. Drizzle in the wet ingredients while stirring, then mix until just combined. Stir in the chocolate chips and crushed peppermint candies.

5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.

6. Bake for 18 to 20 minutes, or until a skewer inserted into the centre of a muffin comes out clean. Cool in the tin for five minutes before unmoulding onto a wire rack to cool completely.

5. Apple Cinnamon Muffins

And I always make an extra batch of apple cinnamon muffins to go with what I’m baking. The flavors evoke everything that’s best about autumn comfort food: cinnamon and apples, fresh and sweet.

I like to throw in a bit of oatmeal and brown sugar to add a certain richness and fullness to the scent. Delicious with your cup of tea on a cool fall morning.

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups peeled and diced apples (about 2 medium apples)
1/2 cup chopped walnuts (optional)
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 375°F (190°C) and grease your muffin tin or line it with muffin papers.

2. In a separate medium bowl, whisk together the flour, baking powder, baking soda, kosher salt, ground cinnamon, and ground nutmeg.

3. Cream the butter and sugar in the large bowl on medium-high speed until light and fluffy. Add the eggs, one at a time, followed by the vanilla extract.

4. Slowly incorporate the dry ingredients into the wet ingredients, alternating with the buttermilk. Fold in diced apples gently.

5.Divide the batter evenly among the prepared muffin cups. Sprinkle the brown sugar and cinnamon mixture on top of the muffin batter.

6. Bake for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

6. Spiced Pumpkin Muffins

When I bake my spiced pumpkin muffins, I like to think it’s the cinnamon, nutmeg and ginger that make them the best ever. I like to use freshly made pumpkin puree for a velvety texture and I can’t leave the vanilla out — and I always add pecans for a bit of crunch, you know nutty and stuff.

Put it all together and it’s a homey, fall-ish thing with those warm and comforting flavors.

Ingredients

1 3/4 cups all-purpose flour
1 cup canned pumpkin puree
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 teaspoon vanilla extract
1/4 cup milk
Optional: 1/2 cup chopped nuts or raisins

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

2. Whisk the dry ingredients (flour, baking powder, baking soda, salt, spices) in a large bowl.

3. In another bowl, whisk together the pumpkin purée, both sugars, oil, eggs and vanilla until smooth.

4. Blend in the flour mixture slowly and mix until combined. Add the milk and stir the batter until it is smooth. Add the nuts or raisins if using.

5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.

6. Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the centre of a muffin. Cool on a rack for 5 minutes before transferring the muffins to a wire rack to cool completely.

7. Mincemeat Muffins

I’ve been known to use this trusty recipe when I want to make muffins a little bit special. They are studded with good things and even better, they’re really easy to put together.

I often use the rich spiced flavors of a good quality mincemeat mixed with warming Christmas pudding spices and some zesty citrus zest to give it a little extra cheeriness. Throw in some chopped nuts and dried fruits, and you have a muffin that’s as suited to mornings as they are to afternoons.

 Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup (1 stick) unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup mincemeat
• ½ cup buttermilk
• ½ cup chopped nuts (optional)

 Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.

3. Place butter and both sugars in the bowl of an electric mixer fitted with a paddle attachment. On medium speed, cream until light and fluffy. With mixer still on medium speed, add the eggs one at a time, making sure they’re fully incorporated before adding the next. Mix in the vanilla.

4. Fold in the mincemeat and buttermilk, alternating with the dry ingredients until just mixed. Sprinkle with chopped nuts if using.

5. Distribute the batter evenly among the muffin cups, filling each about two-thirds full.

6. Bake for 18 to 20 minutes, until a toothpick inserted into the centre of a muffin comes out clean. Cool in the tin for 5 minutes, then remove to a wire rack to cool completely.

8. Pecan Pie Muffins

There is nothing like freshly baked goodies in the kitchen. This recipe makes me hungry for a moist, moreish, pecan crunchy, cinnamon with brown sugar taste.

I always use a quarter of a cup of chopped pecan, a quarter cup of brown sugar, and one stick of moist with rich butter. I like to put in a teaspoon of Vanilla extract.

Each muffin is a mini celebration.

Ingredients

• 1 cup chopped pecans
• 1 cup firmly packed light brown sugar
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/2 cup melted butter
• 1 tsp vanilla extract
• Pinch of salt (optional)

Instructions

1 . Preheat oven to 350°F (175°C) and grease a muffin tin or line with cupcake liners.

2. Place chopped pecans, brown sugar and flour in a medium bowl and combine.

3. In a separate bowl, whisk the eggs until beaten. Add the melted butter and vanilla, mixing well to combine.

4. Pour wet ingredients into dry ingredients and stir until just mixed together. Do not overmix.

5. Spoon batter into each of the cups in the prepared muffin tin, filling each cup about 3/4 of the way full.

6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

9. White Chocolate Cranberry Muffins

I love the sweetness of white chocolate mixed with tart cranberries. If you use dried cranberries, they’ll be chewy in these, which is nice.

Use chunks of white chocolate instead of chips, and it will melt into gooey pockets of sweetness. I like to add a little vanilla extract to mine, just to intensify the fragrance.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted
• 1/2 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh or dried cranberries
• 3/4 cup white chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners or grease it lightly.

2. Whisk together the flour, granulated sugar, brown sugar, baking powder, salt and cinnamon in a big bowl.

3. In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla.

4. Pour the wet ingredients over the dry ingredients, then mix only until combined. Do not over mix.

5. Fold in the cranberries and white chocolate chips.

6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds of the way. Bake 18-20 minutes, until a toothpick inserted into the centre of a muffin comes out clean. Cool in the pan for 5 minutes, then transfer muffins to a wire cooling rack.

10. Sticky Toffee Muffins

I am a serious baker of various types of muffins.

Brown sugar. Vanilla, double cream yum.

That kind of combination is the base of a really good gooey muffin and a bit indulgent. 

Ingredients

• 200g chopped dates
• 250ml water
• 1 tsp baking soda
• 75g unsalted butter, softened
• 150g light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 175g self-raising flour
• A pinch of salt
• 75g chopped walnuts (optional)
• For the Toffee Sauce:
• 100g light brown sugar
• 100g unsalted butter
• 150ml double cream

Instructions:

1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper cases.

2. Boil the chopped dates with the water in a small saucepan until the water is absorbed. Remove it from heat and stir in the baking soda. Let it cool completely to room temperature.

3. In a bowl, add the butter and the light brown sugar. Cream the mixture until light and fluffy. Beat in the eggs one at a time. Add the vanilla extract. Mix the batter until it is uniformly combined.

4. Add the date mixture, then stir or fold in the self-raising flour and pinch of salt (and, if you like, the chopped walnuts).

5. Divide the mixture evenly between the prepared muffin cases and bake for 18-20 minutes until a skewer inserted into the middle comes out clean. Cool on a wire rack.

6. To make the toffee sauce, melt the brown sugar and butter in a small pan over a gentle heat, then stir in the double cream and bring to a gentle boil. Once boiling, turn down the heat and gently simmer for 3-4 minutes until thick. Serve hot, drizzled over the cooled muffins.

11. Raspberry Vanilla Muffins

I love to make this to add fresh raspberries (I use vanilla to add to the flavor). 

The best part is that whenever I like, I add a little cinnamon in mine.

Ingredients

• 1 and 3/4 cups (220g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, melted and slightly cooled
• 2/3 cup (135g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk, at room temperature
• 1 cup (150g) fresh or frozen raspberries
• 1 tablespoon all-purpose flour (to coat the raspberries)

Instructions

1. Preheat your oven to 375°F (190°C), line a muffin tin with paper liners.

2. Combine the flour, baking powder, baking soda and salt in a medium bowl.

3. In a large mixing bowl, whisk the melted butter and sugar until combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.

4. Add the dry ingredients, a third at a time, alternating each addition with the buttermilk, making sure to end with the flour mixture. Add water until just combined.

5. Toss the raspberries in 1 tablespoon flour and gently stir them into the batter.

6. Divide the batter evenly among the muffin cups, about 2/3 full. Bake for 20-25 or until a toothpick inserted in the centre comes out clean and cake is done in the centre. Cool in the pan for 5 minutes, then remove to wire rack to cool completely.

12. Mulled Wine Muffins

Think roaring fires, think rich treats to go with them; think syrupy wine, think hot mulled wine, think everything to do with eating delicious things. This is the stuff we are making here.

When I make mine, there goes a tablespoon of red wine, a pinch of cinnamon and a shake of nutmeg. I think orange zest here too.

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp ground allspice
1 egg
1/2 cup vegetable oil
1 cup mulled wine (can use store-bought or homemade)
1/2 cup milk
1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C) and line muffin tin with paper liners.

2. In a separate bowl, mix together the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, ginger and allspice.

3. In a separate bowl, beat the egg and then add the vegetable oil, mulled wine, milk and vanilla extract and mix well.

4. Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.

5. Spoon the batter into the muffin cups, filling each about two-thirds full.

6. Bake for 18-20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. When the muffins have cooled, remove them from the tin and place them on a wire rack. They are ready to serve. Have a merry day with your Mulled Wine Muffins!

13. Candy Cane Muffins

I love baking at Christmas, especially for these little treats. Mine always have crushed candy canes, flavored with vanilla extract and peppermint essence, and I always add white chocolate chips for that extra level.

They always come out so warm and cosy, which is perfect for sharing.

 Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup crushed candy canes
• 1/2 cup mini chocolate chips (optional)

 Instructions

1. Heat the oven to 375°F (190°C) and line a muffin tin with paper liners.

2. In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt.

3. In another bowl, combine the buttermilk, melted butter, eggs, and vanilla extract.

4. Add wet ingredients to dry ingredients and mix until just blended. Fold in crushed candy canes and mini chocolate chips (if desired).

5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.

6. Bake for 20-25 minutes or until a toothpick inserted into the centre comes out clean. Let cool in tin for five minutes, then transfer to a wire rack to cool completely.