These light and fluffy, studded with dried fruit, Mincemeat Muffins make for the perfect, festive Christmas muffins!
Merry Christmas Eve!
We’re bringing you one more way to enjoy your homemade mincemeat before Christmas day is upon us.
So, get out what’s left from the mincemeat you made earlier this year, and lets make some festive muffins!
Making Mincemeat Muffins: Christmas Muffins
These muffins are a great treat to have on hand while the family is around. Traveling makes people hungry, and it’s nice to have an easy, festive and still relatively healthy snack around to offer.
Plus, these making for an easy, make-ahead breakfast for a crowd.
All the dried fruit in the mincemeat adds a nice sweetness to these muffins, while the warm spices makes them incredibly festive, and perfect with a warm cup of coffee or hot chocolate.
These are a fun surprise for fruitcake lovers, since the fruit mixture is reminiscent of the fruits you will find in a dense fruitcake.
But, the booziness of the mincemeat is so light that it definitely cooks off the in the oven, so you don’t have to worry about serving these to the kiddos.
For those who don’t love fruitcake: don’t mention it and they’ll never know.
That’s why we just call them “Christmas Muffins” when we know there’s a fruitcake nay-sayer present. They still love the muffins for their fluffy texture and bright, fruit-studded sweetness.
And, if you still need more recipes to use up that homemade fruit mincemeat in your fridge, give our thumbprint mincemeat cookies a try! They’re sure to be a hit!
Mincemeat Muffins
Ingredients
- 2 c unbleached all-purpose flour
- ½ c whole wheat flour
- 1/3 c brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 1 1/4 c buttermilk*
- 1/4 c unsalted butter, melted and cooled
- 1 egg, lightly beaten
- 1 c mincemeat
- ½ c pecans, chopped
- Powdered sugar (to top before serving)
Instructions
- Preheat oven to 400F.
- Stir together flours, sugar, baking powder, baking soda, cinnamon and salt.
- In a small bowl mix together buttermilk, melted butter and egg. Add wet ingredients to the dry mixture and stir until everything is moist.
- Fold in mincemeat and pecans, until evenly incorporated.
- Fill a greased muffin tin ¾ full with batter. Bake 15-20 minutes, until golden and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes before removing to a wire rack to serve or cool completely.
Notes
Nutrition
We’ve updated our pictures since we first shared this recipe on Curious Cuisiniere, but we’ve left some originals here, in case you’ve found us in the past and are looking for that old, familiar image.
If you liked this recipe, here are some similar dishes you may enjoy!
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
Suzanne Babeu
Monday 20th of January 2020
IN The instructions, it says add oil to buttermilk and egg but in the recipe there is no quantity for the oil. Thank you for your reply! Suzanne
Sarah Ozimek
Tuesday 21st of January 2020
Hi Suzanne. Thanks for bringing this to our attention. We meant butter, not oil. We have updated our recipe. Enjoy!
bloodcravephotography
Wednesday 24th of December 2014
This is very clever. I should give it a try.