Christmas Morning Mince Pie Muffins (gluten-free)
These Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.
Servings Prep Time
12muffins 15minutes
Cook Time
Servings Prep Time
12muffins 15minutes
Cook Time
For the streusel topping:
  • 35g white rice flour
  • 30g chestnut flour
  • 50g soft light brown sugar
  • 90g unsalted butter
  • 40g gluten-free porridge oats
  • 1teaspoon mixed spice
For the muffins
  • 200g mincemeatgluten-free
  • 175g apple pureeabout 4-5 apples
  • 120g soft light brown sugar
  • 80ml light olive oilnot extra virgin
  • 2 eggs
  • 150g white rice flour
  • 50g chestnut flour
  • 1teaspoon mixed spice
  • ½teaspoon bicarbonate of soda
  • teaspoon baking powder
  • ¼teaspoon salt
  1. First line a 12 hole muffin tin with muffin cases and pre-heat the oven to 170°C.
  2. Prepare the streusel by placing the flours, sugar, butter, oats and spice in a large mixing bowl and rubbing together between your fingers. The streusel should come together but still be crumbly. Set aside whilst you prepare the muffin batter.
  3. Pour the mincemeat, apple puree, sugar, eggs and olive oil into a large mixing bowl and beat together until combined.
  4. In another mixing bowl sift together the flours, spice, bicarbonate of soda, baking powder and salt in a mixing bowl, then tip into the liquid batter.
  5. Beat together for a minute or so until everything is well mixed then evenly distribute between the muffin cases.
  6. Crumble the streusel on top of the muffins then bake in the oven for 22-24 minutes.
  7. Remove from the oven and immediately remove the muffins from the tin and leave on a rack to cool.
Recipe Notes
  • This recipe was very heavily adapted from Alice Medrich’s Banana Muffins in her amazing book ‘Flavor Flours’