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–+ servings
Christmas cake muffins on a wooden board.
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5 from 7 votes

Easy Christmas Cake Muffins

These easy Christmas cake muffins are a quick and tasty alternative to traditional Christmas cake, and best of all they're ready in under 30 minutes!
Course Baking
Cuisine British
Prep Time 8 minutes
Cook Time 18 minutes
Total Time 26 minutes
Servings 12
Calories 251kcal
Author Beth Sachs

Equipment

  • Kitchen Scales
  • Measuring Spoons
  • Mixing Bowl
  • Measuring Jug
  • Wooden Spoon
  • 12 Hole Muffin Tin
  • Muffin Cases

Ingredients

Metric - US Customary
  • 200 g Plain Flour
  • 140 g Light Brown Sugar
  • 1 teaspoon Bicarbonate of Soda
  • 1 teaspoon Mixed Spice
  • 1 teaspoon Cinnamon
  • 1 Orange zest only
  • 100 ml Natural Yogurt
  • 2 Eggs large
  • 140 g Butter melted and cooled
  • 150 g Mincemeat
  • 50 g Dried Fruit
  • 2 tablespoon Demerara Sugar

Instructions

  • Preheat the oven to 190°C (170 fan/ Gas 5/ 375F) and line a 12 hole muffin tin with 12 muffin cases.
  • Place the dry ingredients (plain flour, sugar, bicarbonate of soda, mixed spice, cinnamon, and orange zest) into a large mixing bowl.
    200 g Plain Flour, 140 g Light Brown Sugar, 1 teaspoon Bicarbonate of Soda, 1 teaspoon Mixed Spice, 1 teaspoon Cinnamon, 1 Orange
  • Whisk together the cooled melted butter, eggs, and yogurt then pour the mixture into the dry ingredients and gently fold in.
    100 ml Natural Yogurt, 2 Eggs, 140 g Butter
  • Fold in the mincemeat and dried fruit.
    150 g Mincemeat, 50 g Dried Fruit
  • Equally distribute the muffin batter between 12 muffin cases in a muffin tin, sprinkle over the demerara sugar, and bake for 16-18 minutes until golden brown and risen.
    2 tablespoon Demerara Sugar

Notes

Expert Tips:
  • Make sure the ingredients are at room temperature before starting the recipe. The melted butter needs to be allowed to cool, before adding it to the wet ingredients.
  • Try not to over-mix the muffin batter. Over-mixing will result in tough, chewy muffins. Gently fold in the ingredients, and don't worry if the batter is still a bit lumpy!
  • For a high domed muffin, preheat the oven to 20 degrees ABOVE the specified temperature in the recipe card. As soon as you put the muffins in the oven, turn it back down. The high heat will help the raising agent to start working.
 
Variations:
  • Add a handful of chopped nuts to the muffin batter. Walnuts and pecan nuts work well.
  • Mix in a pinch of freshly grated nutmeg.
  • Add chocolate chips or replace some of the flour with cocoa powder.
  • Use a brandy-soaked mincemeat for a richer flavour.
  • Drizzle the muffins with a simple white icing made with icing sugar and water.
 
Storage:
Store: Once cooled, place the muffins in an airtight container or cake tin. They will keep fresh for up to 3 days. Muffins are best eaten on the day they are made though.
Freeze: The Christmas muffins can be frozen for up to 3 months. Defrost at room temperature before serving.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Christmas Cake Muffins
Amount per Serving
Calories
251
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.4
g
Cholesterol
 
28
mg
9
%
Sodium
 
180
mg
8
%
Potassium
 
116
mg
3
%
Carbohydrates
 
43
g
14
%
Fiber
 
2
g
8
%
Sugar
 
25
g
28
%
Protein
 
6
g
12
%
Vitamin A
 
80
IU
2
%
Vitamin C
 
6
mg
7
%
Calcium
 
55
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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