Gluten-Free Mincemeat Muffins

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Gluten-Free Mincemeat Muffins

These Gluten-Free Mincemeat Muffins are light, fluffy, moist and full of Christmas spice and cheer.

Prep Time15

Cook Time22

Total Time37

Course: Breakfast

Cuisine: British

Servings: muffins

Calories: 329kcal

Author: Georgina Hartley

Ingredients

For the streusel topping:

35 g white rice flour
30 g chestnut flour
50 g soft light brown sugar
90 g unsalted butter
40 g gluten-free porridge oats
1 teaspoon mixed spice

For the muffins

200 g mincemeat gluten-free
175 g apple puree (about 4-5 apples if homemade)
120 g soft light brown sugar
80 ml light olive oil mild and flavourless
2 eggs medium sized, 60g
150 g rice flour
50 g chestnut flour
1 teaspoon mixed spice see notes
½ teaspoon bicarbonate of soda
1½ teaspoon baking powder
¼ teaspoon salt

Metric - US Customary

Instructions

First line a 12 hole muffin tin with muffin cases and pre-heat the oven to 180°C / 160°C fan oven / gas mark 4.
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.
Pour the mincemeat, apple puree, sugar, eggs and olive oil into a large mixing bowl and beat together until combined.
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.
Beat together for a minute or so until everything is well mixed then evenly distribute between the muffin cases.
Crumble the streusel on top of the muffins then bake in the oven for 22-24 minutes.
Remove from the oven and immediately remove the muffins from the tin and leave on a rack to cool.

Notes

Chestnut flour substitution. The chestnut flour can be substituted for almond flour.

Apple Puree. You can use homemade or shop bought (although make sure it's unsweetened). If you want to make your own then the post above has all the tips.

Mixed Spice. I urge you to make your own mixed spice which tastes so much better than shop bought. This recipe is also ideal if you can't find it in your local grocery store British Mixed Spice Recipe.

Pro tips

Tip #1 Do whizz up the apple puree the night before so that it has time to cool completely before using.
Tip #2 Use a trigger release ice-cream scoop for filling the muffin cases. This makes filling the cases so easy.
Tip #3 Remove the muffins from the muffin tin as soon as they are baked to cool down on a wire rack.

Making dairy-free

Switch out the butter in the streusel topping for your favourite plant based butter alternative. The rest of the butter is dairy-free.

Storing

These Mince Pie Muffins are best stored at room temperature in an airtight tin in a cool dark place. They are best consumed within 3 days of baking.

Freezing

Allow to cool completely at room temperature then flash freeze in a single layer for 12 hours. At this point you can move the muffins to a ziplock bag and can be kept in the freezer for up to 2 months.

Defrost the muffins at room temperature before serving.

Ingredient measurements

Please note that the US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results.

Nutrition Information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 muffin.

Nutrition