Easy Mincemeat Muffins are packed full of traditional Christmas flavours and super simple to make. Perfect for cake sales and festive treats at the drop of a snowflake. A great way to use up any leftover mincemeat too.
Decorate with a spoon of glace icing and sprinkles to complete the look or keep plain, either way it's a quick and easy baking winner. Exactly how I love to roll at Christmas.
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Recipe Ingredients
125 grams ( 5.3 oz) Butter - unsalted preferably but salted will work too.
175 grams ( 8oz) Flour - self raising but you can substitute plain flour and add 2 tsp of baking powder
125 grams (5.3 oz) Sugar - caster or you can substitute granulated sugar or light brown sugar
2 Large Eggs - add a tbsp of milk if your eggs are smaller
250 grams Mincemeat - your favourite brand or homemade if you're a domestic goddess
65 grams ( 2.2 oz) Icing Sugar - if you're icing it with glace icing then this is exactly what you need.
Christmas Sprinkles (optional)
Recipe Steps
- Preheat your oven to 170 C (150 fan)/325F/Gas Mark 3
- Beat your eggs and sugar together until the mixture pales and thickens. I use my free standing mixer but a hand held electric mixer will do the job well. If you are using a wooden spoon and mixing bowl then it will be difficult for you to beat the two together to the same degree as the machines. Just do your best.
- Add the mincemeat in and mix again until completely incorporated.
- Add the flour and repeat the mixing.
- Finally add in your melted butter and mix until that too is completely mixed in to your cake batter.
- Spoon the mincemeat batter out into the paper cases. The mixture makes 12.
- Bake in the oven for about 15 minutes or until a cocktail stick/cake skewer comes out clean from the centre of the muffin.
- Once cool mix the icing and water together and spoon a tsp of the icing onto the top of your muffin. Top with your christmas sprinkles.
Can You Freeze These Muffins?
Yes they freeze beautifully. Simply wrap them (no icing) in a layer of clingfilm/plastic wrap and then silver foil or a double layer of silver foil.
I like to then put them in a plastic container just to keep them from getting crushed in there as my feral children hunt violently for ice cream and lollies.
They will freeze well for up to two months.
Pro Tips
- If your mincemeat has been kept in the fridge warm it a little in the microwave.
- Here is a great recipe for Homemade Mincemeat if you fancy making your own.
- Mincemeat will keep for up to a year in a cold place. Who knew?
- Decorate your icing in festive sprinkles. A great one for the kids to get involved with.
- These are perfect for christmas school cake sales.
- A great way to use up your leftover mincemeat from baking your mince pies.
More Christmas Recipes
- Puff Pastry Christmas Tree
- Mincemeat Loaf Cake
- Mincemeat Cake Traybake
- Mincemeat Ice Cream
- Easy Christmas Cake
- Steamed Christmas Pudding
- Cinnamon Bundt Cake
- Christmas Cookies
- Slow Cooker White Hot Chocolate
- Slow Cooker Hot Chocolate
Easy Mincemeat Muffins
Ingredients
- 125 grams caster sugar
- 125 grams unsalted butter
- 2 large eggs
- 250 grams mincemeat
- 175 grams self raising flour
Icing
- 65 grams icing sugar
- 1 tbsp water
Instructions
- Preheat your oven to 170 C (150 fan)/325F/Gas Mark 3
- Beat your eggs and sugar together until the mixture pales and thickens. I use my free standing mixer but a hand held electric mixer will do the job well. If you are using a wooden spoon and mixing bowl then it will be difficult for you to beat the two together to the same degree as the machines. Just do your best.
- Add the mincemeat in and mix again until completely incorporated.
- Add the flour and repeat the mixing.
- Finally add in your melted butter and mix until that too is completely mixed in to your cake batter.
- Spoon the mincemeat batter out into the paper cases. The mixture makes 12.
- Bake in the oven for about 15 minutes or until a cocktail stick/cake skewer comes out clean from the centre of the muffin.
- Once cool mix the icing and water together and spoon a tsp of the icing onto the top of your muffin. Top with your christmas sprinkles.
Notes
- If your mincemeat has been kept in the fridge warm it a little in the microwave.
- Mincemeat will keep for up to a year in a cold place. Who knew?
- Decorate your icing in your favourite festive sprinkles. A great one for the kids to get involved with.
- All nutritional data is approximate and intended only as a guide.
Nutrition
All nutritional information is approximate and intended only as a guide.
Do let me know how you got on in the comments below or why not come on over and join me on my social media pages. x
SANDRA WEBBER says
Extremely easy, quick and delicious. I used a whole jar of mincemeat (410g) and doubled the other ingredients. It made 26 muffins.
Jenny says
Brilliant! Thank you so much for letting me know and thank you for the info x
Joan says
Quite possibly the best muffin recipe I've ever tried. Fast, easy and excellent texture and flavour. My kids devoured these...and they don't even like mincemeat!
Jenny says
Oh wow! Thank you so much. It's a really fabulous recipe and it means lots and lots that you reached out to let me know! Thank you!
Mary Alderton says
Nice easy recipe and excellent muffins!
Jenny says
Just fabulous to hear! Thank you so much for reaching out and enjoy!x