These Christmas morning muffins are made with Greek yogurt, filled with rosemary, dried cranberries, nutmeg and vanilla bean.
Topped with a cinnamon crumble and vanilla nutmeg glaze they’re the perfect festive bite for Christmas morning.
Christmas morning has always meant pandoro in my family.
If you’re not familiar, it’s basically panettone’s simpler cousin. There’s no dried fruit in it, just sweet buttery (omg, so.much.butter) Italian cake/bread doused in powdered sugar.
Every year since we were little, my grandmother would source about 15 of them from some legit Italian deli or Arthur Avenue in the Bronx (they come in a box, imported from Italy) and pass them out to all the family members on Christmas Eve.
This way we’d all get to wake up to deliciousness the next morning.
Now that grandma is gone, my mom has dutifully taken over this responsibility and my Christmas pandoro is already sitting on the sideboard in my dining room just waiting for Christmas morning.
That said, if you try to eat just pandoro for breakfast, you’ll either:
A – eat about 2,500 calories worth of butter and sugar in about 5 minutes or,
B – be hungry about 10 seconds later because there’s absolutely no satiety to pandoro. Trust me on this one, after 33 years, I’ve learned.
Christmas morning is no time for eggs and other practical breakfast things though.
No, no, no.
So, while I totally encourage you to try pandoro if you’ve never had it, I’m also going to suggest these Greek yogurt Christmas morning muffins.
Also check out this Cranberry Mascarpone English Muffin Casserole – another great option for Christmas morning!
Filled with dried cranberries, rosemary, nutmeg, vanilla bean paste, topped with a cinnamon sugar crumble and then glazed with a nutmeg vanilla bean icing, there’s no questioning their Christmas morning worthiness.
And unlike pandoro, Christmas morning muffins won’t set you back a days worth of calories and fat either.
They smell absolutely amazing as they bake and fill your entire house with the nostalgic aroma of the holiday.
MORE CHRISTMAS MORNING BREAKFAST RECIPES:
Greek Yogurt Christmas Morning Muffins
- 1 cup all purpose flour
- 1 cup whole wheat white flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1/4 cup + 2 tablespoons sugar
- 1 tablespoon freshly chopped rosemary
- 1/2 cup chopped dried cranberries
- 2 eggs
- 1 cup 2% plain Greek yogurt
- 1/3 cup milk
- 4 tablespoons butter melted
- 1 1/2 tablespoons vanilla bean paste
- 1 tablespoon cold butter diced
- 2 tablespoons brown sugar
- 2 tablespoons all purpose flour
- pinch kosher salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon nutmeg
- milk to thin
- Preheat oven to 400 degrees. Grease a muffin tin with baking spray and set aside.
- Combine the flours, baking powder, cinnamon, nutmeg, salt, sugar, rosemary and cranberries in a large bowl.
- Whisk together the eggs, Greek yogurt, milk, butter and vanilla bean paste in a medium bowl until smooth.
- Add the wet ingredients to the dry and mix until incorporated.
- Scoop the batter evenly into the muffin tins.
- Make the crumble topping by combining all the ingredients in a small bowl and working the diced butter into the mixture using your fingers or a fork until the texture of coarse meal. Sprinkle the crumble mixture on top of the muffin batter in the tins.
- Bake for 15-18 minutes until set.
- Remove from oven, let cool in the tin for 5 minutes before transferring to a cooling rack.
- Make the glaze by combining all the ingredients in a small bowl and stirring. Add milk as you go until desired consistency.
- Drizzle the glaze over completely cooled muffins and serve.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
*This post is sponsored by the ADADC. All content and opinions are my own.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.