Breakfast – Family Feast

You’ll find 15 easy muffin recipes that make holiday mornings brighter and smell like celebration. Follow simple steps for batter, mix-ins, and quick glazes, and learn timing tips so each batch stays fluffy. Start with basic pantry staples, pick a flavor like cranberry‑orange or gingerbread, and tweak toppings for texture. Try one recipe now to get a reliable result, then move on to the rest. Spiced Cranberry‑Orange Muffins Bright, zesty muffins with warm spices and tart cranberries — perfect for holiday mornings. Ingredients: 2 cups (250 g) all-purpose flour 3/4 cup (150 g) granulated sugar 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg Zest of 1 orange (about 1 tbsp) 1 cup fresh or frozen cranberries (roughly 100–120 g), coarsely chopped if large 1 large egg 1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice, rested 5 min) 1/3 cup (75 ml) vegetable oil or melted butter 1 tsp vanilla extract 2 tbsp brown sugar (optional, for sprinkling) How to Make: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease the cups. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and orange zest. Stir the cranberries into the dry ingredients so they’re coated and less likely to sink. In a separate bowl, whisk the egg, buttermilk, oil (or melted butter), and vanilla until smooth. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; don’t overmix — a few small lumps are fine. Spoon batter into the muffin cups, filling each about 3/4 full. Sprinkle a little brown sugar on top of each if you like a crunchy, caramelized top. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly. Enjoy warm with a smear of butter or a cup of hot coffee — these spiced cranberry‑orange muffins are holiday happiness in every bite! Gingerbread Streusel Muffins Warm, spicy gingerbread muffins crowned with a crunchy cinnamon streusel — perfect for cozy mornings or holiday snacking. Ingredients: 2 cups all-purpose flour 1/2 cup brown sugar, packed 1/4 cup granulated sugar 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves (or 1/4 teaspoon ground allspice) 1/2 teaspoon salt 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, rested 5 min) 1/2 cup molasses 1/3 cup vegetable oil (or melted butter) 1 large egg 1 teaspoon vanilla extract Streusel: 1/2 cup all-purpose flour 1/3 cup brown sugar, packed 1/2 teaspoon ground cinnamon 3 tablespoons cold butter, cut into small pieces How to Make: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups. In a large bowl, whisk together 2 cups flour, brown sugar, granulated sugar, baking powder, baking soda, ginger, cinnamon, cloves, and salt. In a separate bowl, whisk the buttermilk, molasses, oil, egg, and vanilla until smooth. Pour the wet ingredients into the dry ingredients and gently fold until just combined — don’t overmix; a few lumps are okay. Make the streusel: in a small bowl, combine 1/2 cup flour, brown sugar, and cinnamon; cut the cold butter in with a fork or pastry cutter until the mixture is crumbly. Spoon batter into the muffin cups, filling each about 3/4 full. Sprinkle a generous pinch of streusel over each muffin. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean and the tops are springy. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm with butter or a drizzle of honey — these gingerbread streusel muffins will fill your kitchen with holiday cheer! Peppermint Chocolate Chip Muffins Peppermint Chocolate Chip Muffins — festive, minty muffins studded with chocolate and a sprinkle of crushed candy canes. Ingredients: 2 cups (250 g) all-purpose flour 3/4 cup (150 g) granulated sugar 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup (115 g) unsalted butter, melted and slightly cooled (or 1/2 cup vegetable oil) 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 min) 2 large eggs 1 tsp vanilla extract 1/2 tsp peppermint extract (adjust to taste) 1 cup (170 g) semisweet or dark chocolate chips 1/3 cup crushed peppermint candies or candy canes, plus extra for topping How to Make: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the melted butter, buttermilk, eggs, vanilla, and peppermint extract until combined. Pour the wet ingredients into the dry ingredients and gently stir until just combined — batter should be slightly lumpy; don’t overmix. Fold in the chocolate chips and the 1/3 cup crushed peppermint candies with a few gentle strokes. Spoon the batter into the muffin cups, filling each about 3/4 full. Sprinkle a few extra chocolate chips and a pinch of crushed peppermint on top of each muffin. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm and enjoy the minty-chocolate holiday cheer with every bite! Eggnog‑Infused Muffins A cozy, boozy-sweet muffin that tastes like holiday nostalgia in every bite. Ingredients: 2 cups all-purpose flour 1 cup granulated sugar 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 tsp ground nutmeg 1/2 tsp ground cinnamon 1/4 tsp ground cloves (optional) 2 large eggs 3/4 cup eggnog (plus 2 tbsp reserved for glaze) 1/2 cup milk 1/3 cup melted butter (or neutral oil) 1 tsp vanilla extract Zest of 1 orange (optional) 1/2 cup raisins or chopped pecans (optional) How to Make: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it. Whisk the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and cloves in a bowl. In another bowl, beat the eggs then stir in 3/4 cup eggnog, milk, melted butter, and vanilla until combined. Pour the wet mixture into the dry ingredients and fold gently until just combined; stir in orange zest and raisins or pecans if using. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 18–22 minutes, or until a toothpick comes out clean and tops are golden. Meanwhile, mix the reserved 2 tbsp eggnog with 1/2 cup powdered sugar to make a quick glaze; adjust consistency with more eggnog or sugar. Cool the muffins in the tin for 5 minutes, then transfer to a wire rack and drizzle with the eggnog glaze while warm. Let the glaze set for a few minutes, then enjoy. Warm, festive, and perfect with a mug of cocoa — these eggnog-infused muffins are holiday comfort in hand. Maple Pecan Morning Muffins Maple Pecan Morning Muffins — warm, nutty, and just sweet enough to make weekday mornings feel like a cozy weekend. Ingredients: 2 cups all-purpose flour 1/2 cup light brown sugar, packed 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 cup chopped pecans, plus extra for sprinkling 1 cup milk (dairy or plant-based) 1/2 cup pure maple syrup 1/3 cup melted unsalted butter (or neutral oil) 1 large egg 1 teaspoon vanilla extract Optional: 1/4 cup Greek yogurt or sour cream for extra moistness How to Make: Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease the cups. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Stir the chopped pecans into the dry mixture so they’re evenly distributed. In a separate bowl, whisk the milk, maple syrup, melted butter, egg, vanilla, and yogurt (if using) until smooth. Pour the wet ingredients into the dry ingredients and gently fold until just combined — don’t overmix; small lumps are okay. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle a few extra chopped pecans on top of each muffin. Bake for 16–20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving. Enjoy these maple-kissed pecan muffins warm with a pat of butter or a drizzle of extra maple syrup — morning bliss in every bite! Apple Cider Donut‑Style Muffins Warm Apple Cider Donut‑Style Muffins — cozy, spiced muffins that taste like cider donuts in muffin form. Ingredients: 2 cups all-purpose flour 1 cup granulated sugar 2 tsp baking powder 1/2 tsp baking soda 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground cloves (optional) 1/2 tsp salt 1 cup apple cider, warmed 1/3 cup vegetable oil (or melted butter) 2 large eggs 1 tsp vanilla extract 1 cup peeled and finely chopped or grated apple (about 1 medium apple) 1/2 cup sour cream or plain yogurt (or buttermilk) 1/2 cup brown sugar (for topping mixture) 2 tsp ground cinnamon (for topping mixture) 3–4 tbsp melted butter (for brushing tops) How to Make: Preheat the oven to 375°F (190°C) and line a 12‑cup muffin tin with paper liners or grease the cups. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, cloves (if using), and salt. In a separate bowl, whisk warm apple cider, oil, eggs, vanilla, and sour cream until smooth. Stir the wet ingredients into the dry just until combined; don’t overmix—some lumps are okay. Fold in the chopped or grated apple gently. Spoon the batter into the muffin cups, filling each about two‑thirds full. Bake 18–22 minutes, until tops are golden and a toothpick inserted in the center comes out clean. While muffins bake, mix brown sugar and 2 tsp cinnamon in a shallow bowl; have melted butter ready in another bowl. As soon as muffins come out, brush the tops with melted butter, then roll or sprinkle them with the cinnamon‑brown sugar mixture. Let muffins cool a few minutes in the pan, then transfer to a rack to cool slightly. Enjoy these cider donut‑style muffins warm with a cup of coffee or cider — they’re best fresh and cozy! White Chocolate Cranberry Muffins Bright, festive muffins studded with tart cranberries and sweet white chocolate—perfect for holiday mornings. Ingredients: 2 cups (250 g) all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3/4 cup (150 g) granulated sugar 2 large eggs 1 cup (240 ml) milk (or buttermilk for tang) 1/2 cup (115 g) unsalted butter, melted and slightly cooled (or 1/2 cup neutral oil) 1 tsp vanilla extract 1 cup fresh or frozen cranberries (if frozen, don’t thaw) 3/4–1 cup white chocolate chips or chopped white chocolate Optional: zest of 1 orange for extra brightness Optional topping: coarse sugar or extra white chocolate chips How to Make: Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. In a separate bowl, beat the eggs with milk, melted butter, and vanilla (and orange zest if using). Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix. Fold in the cranberries and most of the white chocolate chips, reserving a few for the tops. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle reserved chips or coarse sugar on top if desired. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving. Enjoy warm with a cup of coffee or wrap a few for a cheerful holiday snack! Cinnamon Roll Swirl Muffins Cinnamon Roll Swirl Muffins — all the gooey cinnamon goodness of a roll, baked into a portable muffin! Ingredients: 2 cups all-purpose flour 1/2 cup granulated sugar 3 tsp baking powder 1/2 tsp salt 1/2 cup unsalted butter, melted and cooled 1 cup milk 2 large eggs 1 tsp vanilla extract For the cinnamon swirl: 1/3 cup brown sugar, packed 2 tsp ground cinnamon 2 tbsp melted butter For the glaze: 1 cup powdered sugar 1–2 tbsp milk 1/4 tsp vanilla extract How to Make: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk the melted butter, milk, eggs, and vanilla until combined. Pour the wet ingredients into the dry and stir gently until just combined; don’t overmix. In a small bowl, mix the brown sugar, cinnamon, and melted butter to make the swirl filling. Spoon a heaping tablespoon of batter into each muffin cup to make a base layer. Add about a teaspoon of the cinnamon mixture over the batter in each cup. Top with more batter until each cup is about 2/3 full. Use a toothpick or skewer to gently swirl the cinnamon filling through the batter for a marbled effect. Bake for 16–20 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. While muffins cool slightly, whisk together the powdered sugar, milk, and vanilla to make a smooth glaze; adjust milk to reach desired thickness. Drizzle the glaze over warm muffins and let set for a few minutes. Enjoy these warm, cinnamon-swirled muffins with a cup of coffee or cocoa — they’re like a cinnamon roll in muffin form! Cranberry Almond Streusel Muffins Cranberry Almond Streusel Muffins — bright, nutty, and perfectly crumb-topped for holiday mornings. Ingredients: 2 cups (240 g) all-purpose flour 3/4 cup (150 g) granulated sugar 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice, rested 5 min) 1/3 cup (80 ml) vegetable oil or melted butter 1 large egg 1 tsp vanilla extract 1 cup fresh or frozen cranberries, coarsely chopped 1/2 cup sliced or slivered almonds, plus extra for topping Zest of 1 orange (optional, but nice) For the almond streusel: 1/2 cup (60 g) all-purpose flour 1/3 cup (65 g) light brown sugar, packed 1/4 cup (30 g) sliced almonds 4 tbsp (56 g) cold unsalted butter, cut into small pieces 1/4 tsp ground cinnamon Pinch of salt How to Make: Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups. Make the streusel: in a bowl combine flour, brown sugar, sliced almonds, cinnamon, and a pinch of salt. Cut in the cold butter with a pastry cutter or fingers until crumbly. Set aside. In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl whisk buttermilk, oil (or melted butter), egg, and vanilla. Stir in the orange zest if using. Pour the wet ingredients into the dry ingredients and fold gently until just combined — batter should be lumpy, don’t overmix. Fold in the chopped cranberries and 1/2 cup sliced almonds evenly through the batter. Divide the batter among the 12 muffin cups, filling each about 3/4 full. Sprinkle the almond streusel generously over each muffin and add a few extra sliced almonds on top for crunch. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the muffins cool in the tin 5 minutes, then transfer to a wire rack to cool slightly. Enjoy warm with butter or a drizzle of honey — these cranberry almond streusel muffins are holiday sunshine in every bite! Chocolate Hazelnut Santas’ Treats Chocolate Hazelnut Santas’ Treats — bite-sized festive muffins that hide a gooey surprise. Ingredients: 1 cup all-purpose flour 1/3 cup granulated sugar 1/4 cup unsweetened cocoa powder 1 tsp baking powder 1/4 tsp salt 1 large egg 1/2 cup milk 1/4 cup vegetable oil (or melted butter) 1 tsp vanilla extract 6 tbsp chocolate hazelnut spread (e.g., Nutella), chilled slightly for easier handling 12 mini marshmallows (optional, for Santa-themed tops) Powdered sugar or red sugar sprinkles for decoration (optional) How to Make: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease the cups. In a bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt. In another bowl, beat the egg with milk, oil, and vanilla until combined. Pour the wet ingredients into the dry and stir gently until just combined; don’t overmix. Spoon about a tablespoon of batter into each prepared muffin cup to form a base. Place about 1/2 teaspoon of chilled chocolate hazelnut spread in the center of each cup. Cover the filling with more batter until each cup is about 3/4 full. If using, press a mini marshmallow lightly into the top of each muffin for a Santa hat look. Bake 14–18 minutes, or until a toothpick inserted into the cake portion comes out with a few moist crumbs (avoid piercing the filling). Let muffins cool in the tin for 5 minutes, then transfer to a rack to cool slightly. Dust with powdered sugar or sprinkle with red sugar for a festive finish. Enjoy the warm, chocolatey surprise—perfect for nibbling by the tree! Sweet Potato Pie Muffins Sweet Potato Pie Muffins — cozy, spiced bites of holiday pie you can eat with one hand. Ingredients: 1 cup mashed cooked sweet potato (about 1 medium sweet potato) 3/4 cup granulated sugar 1/2 cup brown sugar, packed 2 large eggs 1/2 cup evaporated milk (or regular milk) 1/4 cup unsalted butter, melted and slightly cooled 1 tsp vanilla extract 1 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground ginger (optional) 1/2 tsp salt 1 1/2 cups all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 1/2 cup chopped pecans (optional) 12 muffin liners or nonstick spray How to Make: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners or spray well. If you haven’t already, cook and mash the sweet potato until smooth; measure 1 cup. In a large bowl, whisk together mashed sweet potato, granulated sugar, brown sugar, eggs, evaporated milk, melted butter, and vanilla until combined. Stir in cinnamon, nutmeg, ginger (if using), and salt. In a separate bowl, whisk flour, baking powder, and baking soda. Add dry ingredients to the sweet potato mixture and fold gently until just combined — don’t overmix. Fold in chopped pecans if you’re using them. Spoon batter into the prepared muffin cups, filling each about 3/4 full. Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean and tops are lightly golden. Let muffins cool in the pan 5 minutes, then transfer to a wire rack to cool slightly. Enjoy warm with a pat of butter or a dollop of whipped cream — holiday comfort in every bite! Brown Butter Toffee Muffins Brown Butter Toffee Muffins — nutty, caramel-kissed bites of holiday bliss. Ingredients: 1/2 cup (1 stick) unsalted butter 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 2 large eggs 3/4 cup granulated sugar 1/2 cup brown sugar, packed 1 teaspoon vanilla extract 3/4 cup buttermilk (or 3/4 cup milk + 3/4 tsp lemon juice, rested 5 min) 1 cup toffee bits (store-bought or chopped hard toffee) Optional: 1/2 cup chopped toasted pecans or walnuts Optional finishing: flaky sea salt or extra toffee bits for topping How to Make: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups. Brown the butter: melt the butter in a light-colored skillet over medium heat, swirling occasionally; cook until it foams and turns a deep golden-brown with a nutty aroma, about 4–6 minutes. Remove from heat and let cool slightly. In a bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. In a large mixing bowl, whisk the eggs with granulated and brown sugars until combined and slightly glossy. Stir the vanilla into the browned butter, then slowly pour the butter into the egg-sugar mixture while whisking to temper and combine. Add the buttermilk to the wet mixture and whisk until smooth. Fold the dry ingredients into the wet with a spatula just until combined—don’t overmix. Gently fold in the toffee bits and optional chopped nuts, keeping a few toffee bits aside for topping. Divide the batter evenly among the muffin cups, filling about 3/4 full. Sprinkle reserved toffee bits (and a pinch of flaky salt if using) on top of each. Bake for 16–20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out with a few moist crumbs. Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool slightly before serving. Enjoy the warm, nutty caramel crunch—perfect with a cup of coffee or cocoa this holiday season! Pear and Cardamom Muffins Bright, fragrant pear and cardamom muffins — cozy, lightly spiced bites perfect with morning coffee or a holiday snack. Ingredients: 2 ripe pears (about 1 to 1 1/4 cups diced) 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1 tablespoon ground cardamom (or 2 teaspoons if you prefer milder) 3/4 cup granulated sugar 1/4 cup light brown sugar, packed 2 large eggs 1 cup plain yogurt (or sour cream) 1/2 cup vegetable oil (or melted butter) 1 teaspoon pure vanilla extract 1 tablespoon lemon juice Zest of 1 lemon (optional, but nice) 1/4 cup chopped toasted almonds or walnuts (optional) Coarse sugar for sprinkling (optional) How to Make: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups. Peel (if desired), core and dice the pears; toss with lemon juice to prevent browning. In a large bowl, whisk together flour, baking powder, baking soda, salt and ground cardamom. In another bowl, beat the eggs with granulated and brown sugar until combined. Stir in yogurt, oil, vanilla extract and lemon zest until smooth. Pour the wet mixture into the dry ingredients and fold gently until just combined — don’t overmix. Fold in the diced pears and nuts if using; the batter should be thick and chunky. Spoon batter into prepared muffin cups, filling each about 3/4 full. Sprinkle tops with coarse sugar if you like a crunchy top. Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool a bit more. Enjoy these warm, aromatic muffins with a pat of butter or a cup of tea for a cozy treat! Lemon Holly Glaze Muffins Bright, zesty muffins dressed up like holly for a festive, citrusy bite. Ingredients: 2 cups (250 g) all-purpose flour 2 tsp baking powder 1/4 tsp salt 3/4 cup (150 g) granulated sugar Zest of 2 lemons 2 large eggs 3/4 cup (180 ml) milk 1/2 cup (120 ml) vegetable oil (or melted butter) 1 tsp vanilla extract 2 tbsp fresh lemon juice 1 cup (120 g) fresh or frozen blueberries (optional, for contrast) 1 cup (120 g) powdered sugar (for glaze) 1-2 tbsp fresh lemon juice (for glaze) Fresh mint leaves or small fondant holly leaves and red candied cherries or red sprinkles (for decoration) How to Make: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. Whisk together the flour, baking powder, salt, and granulated sugar in a large bowl. Stir in the lemon zest so it distributes evenly through the dry mix. In a separate bowl, beat the eggs with the milk, oil, vanilla, and 2 tablespoons lemon juice. Pour the wet ingredients into the dry ingredients and fold gently until just combined — don’t overmix. If using, fold in the blueberries gently to avoid crushing them. Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Make the lemon holly glaze by whisking the powdered sugar with 1–2 tablespoons lemon juice until smooth and pourable; adjust for thickness. Drizzle or spread the glaze over the cooled muffins. Top each glazed muffin with two small mint leaves (or fondant holly leaves) and a red candied cherry or a few red sprinkles to create a holly look. Let the glaze set for a few minutes before serving. Enjoy the bright, festive flavor — these Lemon Holly Glaze Muffins are perfect with a cup of tea or for a cheerful holiday treat! Mulled Wine Berry Muffins Warm, spiced muffins bursting with wine-soaked berries — perfect for cozy mornings or holiday treats. Ingredients: 1 cup mixed berries (fresh or frozen; raspberries, blueberries, blackberries) 1/2 cup mulled wine (cooled; use leftover or briefly warm spices into red wine and cool) 2 cups all-purpose flour 1/2 cup granulated sugar 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger (optional) 1 large egg 3/4 cup milk (or dairy-free milk) 1/3 cup vegetable oil or melted butter 1 tsp vanilla extract Zest of 1 orange (optional, for brightness) Coarse sugar for sprinkling (optional) How to Make: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with liners or grease the cups. If using fresh berries, gently toss them with a tablespoon of flour to help prevent sinking. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a separate bowl, beat the egg with the milk, oil, vanilla, orange zest, and the cooled mulled wine. Pour the wet ingredients into the dry and stir just until combined; don’t overmix — the batter should be slightly lumpy. Fold the berries into the batter gently so they stay intact and evenly distributed. Divide the batter among the 12 muffin cups, filling each about 3/4 full. Sprinkle coarse sugar on top if you like a crunchy top. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool further. Enjoy warm with a pat of butter or a cup of mulled wine — these muffins are holiday cozy in every bite! Conclusion You’ve got a dozen tasty ideas to brighten holiday mornings; pick one and bake it this week. Preheat the oven, measure ingredients, and follow the recipe steps without skipping chill or rest times. Taste and adjust sweet or spice as you go. Share extra muffins warm, or freeze cooled batches for later. Like a small gift, these muffins make simple mornings feel special. Keep notes so you can repeat your favorite.