Easy Christmas Mincemeat Muffins (gluten-free)

Easy Christmas Mincemeat Muffins (gluten-free)

These Easy Mincemeat Muffins are a wonderful alternative to a traditional mince pie. These muffins are a great way to use up leftover mincemeat and are light, fluffy, moist and full of Christmas spice and cheer.

Prep Time30

Cook Time30

Total Time1

Course: Cake

Cuisine: British

Servings: muffins

Calories: 363kcal

Author: Georgina Hartley

Ingredients

For the muffins

200 g mincemeat gluten-free
120 g sour cream
100 g soft light brown sugar
90 g butter melted
3 eggs medium sized*
220 g homemade gluten-free flour blend* FTL blend
1 teaspoon mixed spice see notes
½ teaspoon bicarbonate of soda
1½ teaspoon baking powder
¼ teaspoon salt

For the streusel

80 g homemade gluten-free flour blend* FTL blend
50 g soft light brown sugar
90 g unsalted butter room temperature
80 g gluten-free porridge oats
1 teaspoon mixed spice

Orange icing

60 g icing sugar
½ orange

Metric - US Customary

Instructions

Line a 12 hole muffin tin with muffin cases and pre-heat the oven to 180°C/ 160°C fan assisted / gas mark 4 / 350°F.
Pour the mincemeat, sour cream, sugar, melted butter, eggs into a large mixing bowl and beat together until combined.
In another large mixing bowl sift together the flour, mixed 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 allow to rest whilst you prepare the streusel topping.
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.
Give the muffin batter another stir then evenly distribute between the muffin cases.
Crumble the streusel on top of the muffins then bake in the oven for 30 minutes.
Remove from the oven and immediately remove the muffins from the tin and leave on a rack to cool.
Prepare the orange icing by placing the icing sugar into a small mixing bowl and zesting ½ the orange into it.
Juice the orange then whisk 1-2 tablespoons of the orange juice into the icing sugar until the glaze is smooth and pourable.
Drizzle the icing over each muffin and allow to cool before serving.

Video

Notes

Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
Gluten-Free Flour. This recipe was developed with my Homemade Gluten-Free Flour Blend. If do not want to use this flour blend then the alternative is to use 50% branded gluten-free flour blended with 50% almond flour.
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.
Use a trigger release ice-cream scoop for filling the muffin cases. This makes filling the cases so easy.
Remove the muffins from the muffin tin as soon as they are baked to cool down on a wire rack.

Storing: These Mincemeat 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