St. Nicholas Chocolate Muffins
Soft, chocolatey, and wonderfully festive, these St. Nicholas Chocolate Muffins are the perfect way to use up leftover chocolate figures from December 6th! Easy to make, rich in flavor, and filled with melty chocolate pieces, they’re everything you love about Christmas wrapped up in one cozy treat.
Pin Recipe
Print Recipe
Equipment
- 12-cup muffin tin
- Paper liners or baking spray
- Spatula or wooden spoon
- Chopping board and knife
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon optional, for a festive touch
Wet Ingredients
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup milk or buttermilk
Add-ins (optional)
- 11 oz St. Nicholas chocolate figures
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together 2 cups all-purpose flour, ½ cup granulated sugar, ½ cup brown sugar, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and ½ tsp cinnamon (if using).2 cups all-purpose flour, ½ cup granulated sugar, ½ cup brown sugar, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, ½ tsp cinnamon
- In a separate bowl, whisk together the ½ cup vegetable oil or melted butter, 2 large eggs, 1 tsp vanilla extract, and ¾ cup milk or buttermilk until smooth.½ cup vegetable oil or melted butter, 2 large eggs, 1 tsp vanilla extract, ¾ cup milk or buttermilk
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few small lumps are fine!
- Fold in 11 oz St. Nicholas chocolate figures, saving a few for topping if you like.11 oz St. Nicholas chocolate figures
- Divide the batter evenly among the muffin cups, about two-thirds full. A cookie scoop makes this easy and mess-free! Sprinkle the reserved chocolate on top.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean (ignore melted chocolate streaks).
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. Enjoy warm while the chocolate is still melty, or let them cool completely before storing.
Notes
Use unfilled chocolate for the best results. Avoid praline or cream-filled figures — they can melt unevenly in the batter.
You can also use any leftover Christmas chocolate like hollow Santas or ornaments.
For extra festivity, dust cooled muffins with powdered sugar or drizzle lightly with melted chocolate.
Store in an airtight container for up to 3 days, or freeze for up to 2 months.
Nutrition
Serving: 1Muffin | Calories: 376kcal | Carbohydrates: 49g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 236mg | Potassium: 136mg | Fiber: 2g | Sugar: 31g | Vitamin A: 70IU | Vitamin C: 0.003mg | Calcium: 74mg | Iron: 2mg
Calories: 376kcal
Servings: 12 muffins
