Description

These Christmas Morning Muffins are a festive and delicious treat perfect for holiday breakfasts or brunches. Bursting with creamy white and semisweet chocolate chips and adorned with colorful Christmas sprinkles, these moist, fluffy muffins combine the ease of cake mix and instant pudding for a soft texture and delightful flavor. Ready in under 30 minutes, they make the perfect celebratory start to your holiday morning.

Ingredients

Scale

Wet Ingredients

3 large eggs
1/2 cup vegetable oil
1/2 cup milk
1/4 cup water
1 teaspoon vanilla extract
1 cup plain Greek yogurt

Dry Ingredients

1 box (15.25 ounces) white cake mix
1 package (3.9 ounces) instant vanilla pudding mix

Add-ins

1 1/2 cups semisweet chocolate chips, divided
1 1/2 cups white chocolate chips, divided
1 tablespoon Christmas sprinkles, plus more for topping

Instructions

Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and line a jumbo muffin pan with 12 jumbo liners to prevent sticking and make cleanup easier.
Mix Wet Ingredients: In a large bowl, use an electric mixer to beat together the eggs, vegetable oil, milk, water, and vanilla extract until the mixture is smooth and well combined.
Add Yogurt: Stir in the plain Greek yogurt until fully incorporated, which will add moisture and richness to the muffins.
Add Dry Ingredients: Using a spoon, gently mix in the white cake mix and instant vanilla pudding mix until everything just comes together; avoid overmixing to keep the muffins tender.
Fold in Chocolate Chips and Sprinkles: Carefully fold in 1 cup of the semisweet chocolate chips, 1 cup of the white chocolate chips, and the tablespoon of Christmas sprinkles to distribute the festive flavors evenly.
Fill Muffin Liners: Divide the batter evenly among the 12 muffin liners, filling each about three-quarters full for proper rising.
Top and Bake: Sprinkle the tops of the muffins with the remaining 1/2 cup semisweet and 1/2 cup white chocolate chips, plus a few extra Christmas sprinkles for a decorative finish. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Allow muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely or serve warm.

Notes

You can substitute sour cream for plain Greek yogurt if desired for a slightly different texture.
Ensure not to overmix the batter to keep muffins light and fluffy.
Use jumbo muffin liners to prevent batter from spilling over during baking.
Muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
For a nutty twist, consider adding chopped nuts or dried cranberries.
If you prefer smaller muffins, you can use a standard muffin pan and reduce baking time to about 15 minutes.
Let muffins cool slightly before adding sprinkles on top if you want them to stay colorful and intact.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 jumbo muffin
Calories: 350 kcal
Sugar: 28 g
Sodium: 220 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 70 mg

Keywords: Christmas muffins, holiday breakfast, white chocolate muffins, chocolate chip muffins, festive muffins, easy holiday recipe