Double Chocolate Chip Reindeer Muffins
Let me start out by saying that I can’t believe how CUTE these chocolate reindeer muffins are, and I think you’re also going to be pleasantly surprised at how easy they are to make! They look like something you might buy at a cute little bakery, but they actually come together in about 45 minutes and they’re super fun to decorate with the kids. (I purposely haven’t included any frosting in this recipe, to make them as mess-free as possible – because whist I love being a little extra with my holiday bakes, I like to make life easier too!)
The batter comes together in one bowl, no mixer needed, and bakes up into the kind of bakery-style muffins that make the whole kitchen smell like cocoa. Once they’re cooled, you’ll add pretzel antlers, candy eyes, and a little red M&M nose to bring each reindeer to life. Simple and fun, and perfect for parties, bake sales, or just snowy afternoons when you need a little kitchen project!
(I’m fully in the swing of sharing this year’s Christmas baking ideas, and I’ve got tons more you might like – take a look at my Christmas morning muffins, Christmas tree cupcakes, reindeer brownie bites, Santa hat cupcakes, and cake batter Christmas cookies too!)
Ingredients
You’ll find a printable recipe card at the bottom of this post, and it covers ingredients, measurements, the step-by-step process – basically everything you need to make these muffins!
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All-purpose flour – the base that gives the muffins their soft, tender crumb.
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Unsweetened cocoa powder – brings that deep, rich chocolate flavor.
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Baking powder – helps the muffins rise nice and tall.
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Baking soda – works with the buttermilk for extra lift and fluffiness.
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Salt – balances out the sweetness and enhances the chocolate flavor.
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Granulated sugar – adds sweetness and structure.
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Light brown sugar – gives the muffins a hint of molasses richness and moisture.
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Eggs – bind everything together and add a little lightness.
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Vegetable oil – keeps the muffins soft and moist.
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Buttermilk – adds tang and tenderness (plus helps with that bakery-style rise).
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Vanilla yogurt – adds extra moisture and a subtle sweetness.
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Mini chocolate chips – for double the chocolate goodness in every bite.
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Edible eyes – to bring those reindeer faces to life.
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Mini pretzels – the perfect easy antlers.
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Red M&M’s – because every reindeer muffin needs a Rudolph!
How To Make Double Chocolate Chip Reindeer Muffins
- In a large mixing bowl, whisk together the eggs and oil until smooth. Add both sugars and beat until fully combined, then whisk in the yogurt and buttermilk until the mixture is nice and creamy.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture, folding gently until just combined — don’t overmix. Stir in the mini chocolate chips.
- Let the batter rest for 15 minutes while you preheat the oven to 425°F. Line a muffin pan with paper liners, leaving every other cup empty for better airflow.
- Fill each liner about ¾ full and sprinkle a few extra chocolate chips on top for good measure.
- Bake for 5 minutes at 425°F, then lower the oven temperature to 350°F and continue baking for another 12–15 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool for about 5 minutes.
- Break pretzels in half and gently press them into the top of each muffin for antlers. Add edible eyes and a red M&M nose while the chocolate chips are still warm so they stick.
- Serve and enjoy your festive, chocolatey reindeer muffins!
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, you can pop them in the fridge. Just let them come to room temp before serving so they’re soft and chocolatey again.
Make-Ahead & Freezing Tips
You can bake these muffins a day ahead and decorate them just before serving. To freeze, skip the decorations and store the cooled muffins in a freezer-safe bag or container for up to 2 months. When you’re ready to serve, thaw at room temperature, then add the pretzel antlers, candy eyes, and M&M noses. They’ll look freshly baked, and taste like it too!
Serving Ideas
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These muffins are made for holiday parties — they’re festive, fun, and guaranteed to earn you a load of compliments when you bring them out.
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Wrap each one in a little cellophane bag and tie it with a ribbon for the cutest bake sale or classroom treat. Bonus: no frosting mess!
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Enjoy one warm from the oven with a mug of hot chocolate or coffee on a chilly December morning, especially if you’ve got little helpers who want to taste-test.
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Turn them into a decorating activity for a holiday movie night. Set out bowls of pretzels, eyes, and candy noses, and let everyone build their own reindeer.
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They also make a sweet addition to a brunch spread or Christmas morning breakfast. Just add fruit, cocoa, and a little chaos from the kids.
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Arrange a few on a dessert platter with cookies, brownies, and truffles for a cozy, edible centerpiece that actually disappears by the end of the night.
Tips for Making With Little Ones
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Let them help decorate: The best part of these muffins is turning them into reindeer. Set up a little decorating station with bowls of pretzels, candy eyes, and red M&M’s so they can get creative (and probably snack a little too).
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Mixing duty: Kids love stirring the batter. Just remind them that “gentle folding” means we’re not making a splash zone!
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Mini muffin option: If attention spans are short, make mini reindeer muffins! They bake faster and are just as cute.
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Keep it simple: You can bake the muffins ahead of time and let the kids handle decorating once they’ve cooled. Less mess, more fun.
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Make it cozy: Put on a Christmas playlist or movie in the background and make it feel like a little holiday workshop. It’s little things like this that make the festive season seem so special, and this is something that I’ll be doing this year with my little girl!
Double Chocolate Reindeer Muffins
Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp 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
- In a large mixing bowl, whisk together the eggs and oil until smooth. Add both sugars and beat until fully combined, then whisk in the yogurt and buttermilk until the mixture is nice and creamy.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture, folding gently until just combined — don’t overmix. Stir in the mini chocolate chips.
- Let the batter rest for 15 minutes while you preheat the oven to 425°F. Line a muffin pan with paper liners, leaving every other cup empty for better airflow.
- Fill each liner about ¾ full and sprinkle a few extra chocolate chips on top for good measure.
- Bake for 5 minutes at 425°F, then lower the oven temperature to 350°F and continue baking for another 12–15 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool for about 5 minutes.
- Break pretzels in half and gently press them into the top of each muffin for antlers. Add edible eyes and a red M&M nose while the chocolate chips are still warm so they stick.
- Serve and enjoy your festive, chocolatey reindeer muffins!
Whether you’re making them for a bake sale, hosting a party, or just want to try a festive baking project with the kids, I really hope you love these muffins! Can I ask a quick favor before you go? If you try these, I’d really appreciate a star rating in the comments below. I read every single piece of feedback I receive, and it helps me to create more ideas and recipes to make in the future. These are super Instagram friendly, so be sure to tag me in any pictures you share there too – @slimmingviolet. Happy baking, and happy holidays!
