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Chocolate Reindeer Muffins

Double chocolate sour cream muffins decorated with a thin layer of chocolate frosting, pretzel antlers, candy eyes, and red candy noses. A festive treat for Christmas brunch or a holiday dessert table.
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Ingredients Method Notes

Ingredients
  

  • For the muffins
  • 1½ cups 180 g all-purpose flour
  • ½ cup 45 g unsweetened natural cocoa powder
  • ¾ cup 150 g granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • 2 large eggs at room temperature
  • ½ cup 120 g full-fat sour cream, at room temperature
  • ½ cup 120 ml milk, at room temperature
  • ⅓ cup 80 ml neutral oil, such as canola
  • 2 teaspoons vanilla extract
  • ¾ cup 130 g semisweet chocolate chips
  • For decorating
  • ½ cup thick chocolate frosting
  • 24 mini pretzel twists plus extras for breakage
  • 24 candy eyes
  • 12 red candy-coated chocolates

Method
 

  1. Prepare. Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners and position a rack in the center of the oven.
  2. Mix dry ingredients. Whisk the flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl, breaking up any cocoa lumps.
  3. Mix wet ingredients. In a separate bowl, whisk the eggs, sour cream, milk, oil, and vanilla until evenly combined.
  4. Make the batter. Pour the wet ingredients into the dry ingredients. Fold gently until almost combined, then fold in the chocolate chips just until no dry flour remains. Do not overmix.
  5. Fill and bake. Divide the batter evenly among the 12 liners, filling each approximately three-quarters full. Bake for 18–22 minutes, checking at 18 minutes. The tops should spring back lightly; a toothpick inserted away from a chocolate chip should have a few moist crumbs but no wet batter.
  6. Cool. Leave the muffins in the pan for 5 minutes, then transfer to a wire rack. Allow about 45 minutes cooling in total, or until completely cool.
  7. Decorate. Spread about 2 teaspoons of thick chocolate frosting over each muffin, leaving a small border. Gently press the lower edge of two pretzels into the back of each muffin top. Add two candy eyes and one red candy nose to the frosting.
  8. Set and serve. Let the decorated muffins stand undisturbed for about 10 minutes before arranging on a serving plate. Add the pretzels close to serving for the best crunch.

Notes

Bakery shortcut: Use 12 fully cooled store-bought chocolate muffins and follow the decorating instructions.
Measure accurately: Weigh the flour or spoon it into the measuring cup and level it. Use unsweetened cocoa, not drinking chocolate.
Make ahead: Bake the muffins ahead and decorate the day you serve them.
Storage: Keep undecorated muffins airtight at room temperature for up to 2 days, or wrap individually and freeze for up to 2 months. Thaw while wrapped before decorating. Follow the frosting manufacturer's storage instructions for decorated muffins; refrigerate if required. Pretzels soften during storage.
Timing: Cooling depends on room temperature. This total includes the 10-minute setting period; update the post's approximate total to match if desired.