This is the second post in a series of two which features the remains of last year’s mincemeat. I have since made a new batch but feel that I may be persuaded into making Choclette’s latest creation too. A chocolate and chilli combination that is just calling me.
I am sure there must be some of you out there who aren’t the biggest fans of mince pies. And if my Mincemeat Slice hasn’t persuaded you of the joys of home made mincemeat, then maybe these Christmas muffins will. The oaty, crumbly cinnamon topping finishes them off perfectly and they also taste good the next day, which is unusual for fresh muffins.
I think the juicy alcohol soaked fruit mixture gives my Christmas crumble muffins a slightly longer life than is usual. But, I think if you are making these for a family then they could quite easily get polished off in one sitting. Even though they contain a rich fruit mixture {mincemeat} the muffins are light and fluffy on the bottom with a crumble top which provides these muffins with some texture. If you are not a pastry /mince pie fan, these muffins are for you.
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Christmas Crumble Muffins
Ingredients
- For the muffins:
- 200 g plain flour
- 1&1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1 large egg
- 100 ml Sunflower oil
- 100 ml milk
- 80 g light brown sugar
- 1/2 jar mincemeat home-made/shop bought
- For the crumble topping:
- 85 g oats
- 50 g plain flour
- 1 tsp cinnamon
- 50 g butter cut into cubes
- 50 g light brown sugar
Instructions
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Pre-heat the oven to 180 degrees
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Line a 12 hole muffin tray with muffin cases then make the crumble topping
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For the crumble mix:
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Combine the oats, flour and cinnamon in a bowl. Add the butter cubes and rub in gently using the tips of your fingers. Stir in the sugar and rub in again. Set aside for later
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For the muffins:
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Put the flour, baking powder, cinnamon and sugar in a bowl, stir to combine
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Measure out the milk and the oil in a jug and whisk in the egg
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Pour the wet mixture into the dry mixture. Make a well in the centre of the dry mix before adding your wet mix
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Stir the mixture until it is combined but do not over mix. Fold in the mincemeat
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Divide the mixture between the 12 muffin cases and sprinkle over a generous amount of the prepared crumble mix
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Bake in the oven for 25 minutes
Recipe Notes
These muffins can be made ahead and frozen in zip lock bags. To defrost, leave them out of the freezer for an hour then re-heat in a warm oven (180 deg) for 15 minutes.
Yum…I do love a bit of mincemeat! I’m impressed you made your own and I love the idea of mincemeat in a muffin…I’ll also take a few of your mincemeat slices whilst I’m at it! Thanks for entering this month’s Calendar Cakes 🙂
Pleased you like my mincemeat alternatives Laura!
These sound great. Just what I could do with to take with my lunch!
Thanks, I will send you one over!
Laura, what a great recipe and it would work with other fruits at other times of the year. We’re all keen on mince pies here, but I might give these a go for Boxing Day breakfast, particularly as the crumble topping can be pre-prepared.
That would be great Jude. Crumble in the freezer is such a good idea, makes it much more likely that the muffins will get made of you know you have half the recipe already made!
I think I am going to make these for the school winter fair tomorrow, Laura. They look perfect to have with a cup of tea when I take a break from facepainting.
Mmm, I do love mincemeat and I love mince pies too, but alternatives are always welcome and these look a little lighter than a mince pie. Perfect for Christmas time.
these look lovely Laura….I’m already almost out of my 2nd jar of mincemeat & might have to make another one very soon!
I do like mincemeat but actually prefer it in other forms to mince pies. I make a tart similar to your mincemeat slice and these muffins look yummy! Definitely one for the list!
I never buy mincemeat now, it’s funny but once you have a recipe that works well, as I have, it would never occur to me to buy any now! These muffins look absolutely fabulous and I adore any bake with mincemeat in it! Super duper Laura! Karen
I always keep a jar of crumble topping in the freezer, so useful.
Love this use of the last of the micemeat!