These fruity, spiced Christmas muffins are perfect for a festive breakfast on Christmas morning, or for snacking throughout December.
They’re very easy to make – watch the video below to see! I made them with my toddler and we both loved the process.
The muffins are made with sultanas, orange and dried cranberries – the most festive of fruits – as well as ginger, cinnamon, cloves and nutmeg for that amazing spiced flavour.
These are delicious as they are, but would also be amazing with custard (try them as a pudding option for those who don’t like Christmas pudding!)
These freeze well, so make them up to 3 months in advance of the big day for a stress free Christmas breakfast option.
Why You’ll Love This Recipe
- Full of festive flavour: Warm spices, juicy fruit and a touch of mincemeat.
- Quick and easy: No mixer needed, just one bowl and a jug.
- Perfect make-ahead bake: They freeze brilliantly for up to 3 months.
- Kid-friendly: Great for baking with children.
- Versatile: Enjoy them for breakfast, a snack or even dessert!
The Ingredients
- Self raising flour and bicarbonate of soda – for the perfect raise with those fruity ingredients.
- Caster sugar – you could switch with light brown sugar for a darker colour.
- Ground ginger, cinnamon, cloves and nutmeg – we have lots of Christmassy spices in this to make them super flavourful.
- Orange– you’ll need the orange zest for this.
- Milk, egg, butter – these are your liquid ingredients. You’ll need to melt the butter and leave it to cool for a few minutes beforehand.
- Sultanas and dried cranberries – you could switch the sultanas for raisins. You could also add some dried cherries.
- Mincemeat – the magic ingredient! For that extra festive taste.
Top Tips
FAQs
You can, but it really makes them taste festive – you could replace it with a spoonful of marmalade or apple sauce for sweetness and moisture.
Yes, just add 2 tsp baking powder along with the bicarbonate of soda.
Yes – use plant-based milk and melted dairy-free butter
Spiced Christmas Muffins with Sultanas, Cranberries and Orange
Ingredients
- 250 grams self raising flour
- 1 teaspoon bicarbonate of soda
- 200 grams caster sugar
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 1 orange zest only
- 150 ml milk
- 1 egg
- 125 grams unsalted butter melted and cooled
- 100 grams sultanas
- 100 grams dried cranberries
- 2 tablespoons mincemeat
Instructions
- Preheat the oven to 180 degrees C. Prepare a muffin tin by lining with muffin cases.
- Put the flour, bicarbonate of soda and sugar in a large bowl. Add the spices and orange zest. Stir.
- In a jug, whisk together the milk, egg and melted butter. Tip into the bowl and stir well to combine.
- Mix in the sultanas, cranberries and mincemeat. When all is combined and there are no clumps of flour, spoon evenly into the muffin tin.
- Put in the oven for 30 minutes, until risen and cooked through. Allow to cool before serving.
Notes
Variations
- Chocolate twist: Add 50g dark chocolate chips for a richer treat.
- Nutty version: Stir in a handful of chopped pecans or walnuts.
- Glazed finish: Mix icing sugar with orange juice and drizzle over the cooled muffins.
- Cranberry-only version: Use just cranberries and add a little extra mincemeat for moisture.
Storage & Freezing
- Store: Keep in an airtight container for up to 5 days.
- Freeze: Freeze for up to 3 months. Defrost overnight at room temperature.
- Reheat: Warm gently in the oven for 5 minutes to bring them back to life.
Perfect for Christmas morning!