These easy mincemeat muffins are packed full of juicy fruit and festive spices – they are so delicious warm from the oven with a cup of piping hot tea, coffee or even a glass of my slow cooker mulled wine.
Mincemeat isn’t just for making mince pies. Did you know it makes a wonderful last minute fruit cake?
This easy mincemeat loaf cake is one of the most popular Christmas recipes on my site and these muffins are just as simple (and even quicker) to make.
QUICK AND EASY recipe
These mincemeat muffins aren’t too taxing to make at all – making them perfect for rustling up on those lazy, quiet days between Christmas and New Year. It’s simply a case of mixing the wet and dry (mainly store cupboard) ingredients (lightly) together.
They take under 30 minutes to bake and will fill your home with the most wonderful festive smell. Who needs scented candles when you can bake?
They make a lovely afternoon treat with a cup of tea on a cold Winter’s Day.
commonly asked questions and tips
can i use homemade mincemeat in these muffins?
Yes, home made or shop bought mincemeat will work in these muffins. More often than not, I use my easy homemade mincemeat recipe.
how long do these muffins keep for?
These fruity muffins are absolutely at their best eaten warm from the oven. Like most muffins, they go slightly stale the day after baking but you can warm then in the microwave for around 20 seconds to give them a new lease of life.
can you freeze mincemeat muffins?
Yes, they freeze very successfully. Place the completely cooled muffins in an airtight freezer container or freezer bags and store for up to three months.
did you make this recipe?
I really hope you loved it! Leave me a comment below and don’t forget to rate the recipe by clicking on the stars in the recipe card.
more fruit cakes and bakes for you to try
- 75g Caster Sugar
- 1 Large egg
- 200ml Milk (preferably full fat)
- 100g sunflower or vegetable oil
- 1/4 teaspoon almond extract
- 400g mincemeat
- 250g plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground mixed spice (or pumpkin pie spice)
- 25g dried cranberries
- 25g dried sultanas or raisins
- Preheat the oven to 180C/160Fan/350F/Gas mark 4. Line a 12 hole muffin tin with liners.
- Place the sugar, egg, milk, oil mincemeat and almond extract in a large jug or bowl and mix well with a wooden spoon to combine.
- In a separate bowl, mix together the flour, baking powder, bicarbonate of soda, salt, cinnamon, ground mixed spice and the dried fruit.
- Pour the wet ingredients over the dry and stir quickly but lightly to mix until the flour has disappeared - the mixture should be quite lumpy, so don't over mix.
- Spoon the batter into the lined muffin tins, filling them no more than two-thirds full. Bake for 28-30 minutes or until well risen and springy to the touch. Leave to cool in the tins for about 5 minutes before transferring to a wire rack.
- Dust with icing sugar if desired and eat warm.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 219Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 17mgSodium: 142mgCarbohydrates: 31gFiber: 1gSugar: 13gProtein: 3g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.