Easy Double Chocolate Chip Reindeer Muffins
These Double Chocolate Chip Reindeer Muffins are soft, rich, and full of chocolate flavor. Decorated with pretzel antlers, candy eyes, and red M&Ms, they’re the cutest festive dessert for Christmas brunch, parties, or baking with kids.
Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup buttermilk
- ½ cup vanilla yogurt
- 1 cup mini chocolate chips
- 24 edible eyes
- 12-15 mini pretzels
- 12 red M&M’s
Instructions
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In a large mixing bowl, whisk together the eggs and oil until smooth. Beat in both sugars until fully incorporated, then whisk in the yogurt and buttermilk until well combined.
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In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
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Add the dry ingredients to the wet mixture, folding gently until just combined. Fold in the mini chocolate chips.
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Let the batter rest for 15 minutes while preheating the oven to 425°F. Line a muffin pan with paper liners, leaving every other cup empty for better airflow.
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Fill each liner about ¾ full and sprinkle a few extra chocolate chips on top.
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Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F and bake for an additional 12–15 minutes, or until a toothpick comes out clean.
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Remove muffins from the oven and allow them to cool for 5 minutes.
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Break pretzels in half and gently insert into the top of each muffin. Gently press the edible eyes and a red M&M into the warm chocolate chips so they stick.
Recipe Notes
• Let the batter rest before baking for extra fluffy muffins.
• Decorate while warm so the candies stick easily.
• Add extra chocolate chips on top before baking for a rich finish.
• Great for holiday parties, brunches, or classroom treats.
• Store in an airtight container to keep them soft.