Description
Delightful Christmas muffins bursting with festive flavors of cinnamon, nutmeg, orange, chocolate, and dried cranberries. These golden, tender muffins are topped with a zesty orange glaze and optional pearl sugar for a perfect holiday treat.
Ingredients
Scale
Dry Ingredients
- 250g self-raising flour
- 1 tsp bicarbonate of soda
- 200g golden caster sugar
- 2 tsp cinnamon
- ¼ nutmeg, freshly grated
- Pinch of salt
Wet Ingredients
- 125g unsalted butter
- 150g natural yogurt
- 1 tsp vanilla extract
- 2 medium eggs
- 1 orange, zested and juiced
Mix-ins and Toppings
- 150g chocolate (white, milk or dark), chopped
- 50g dried cranberries
- 50g icing sugar
- 2 tbsp pearl sugar (optional)
Instructions
- Preheat and Prepare: Heat the oven to 180C (160C fan)/gas mark 4 and line a 12-hole muffin tray with paper muffin cases to ensure easy removal and perfect shape during baking.
- Melt Butter: Melt the unsalted butter in the microwave or over a low heat on the stovetop, then set aside to cool for 10 minutes to prevent cooking the eggs in the next step.
- Mix Dry Ingredients: In a large bowl, combine the self-raising flour, bicarbonate of soda, golden caster sugar, cinnamon, freshly grated nutmeg, and a pinch of salt, ensuring all spices and leavening agents are well distributed.
- Combine Wet Ingredients: Add the natural yogurt, vanilla extract, and eggs to the cooled melted butter and whisk together thoroughly to create a smooth wet mixture.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients along with the orange zest, chopped chocolate, and dried cranberries. Mix until just combined, ensuring no pockets of flour remain but avoiding overmixing which can toughen muffins.
- Fill Muffin Cases: Divide the batter evenly between the prepared paper muffin cases, filling each about three-quarters full for optimal rising.
- Bake: Bake in the preheated oven for 30 minutes, or until risen and golden. Test doneness by inserting a cocktail stick into the center of a muffin; if it comes out clean, they are ready, otherwise bake for an additional 5 minutes.
- Cool in Tin: Remove the muffins from the oven and allow them to cool in the tin for at least 10 minutes to firm up and make removal easier.
- Prepare Glaze: Mix the icing sugar with enough of the orange juice to make a loose glaze. Brush this glaze over each muffin while still slightly warm for a glossy, citrusy finish.
- Add Toppings: Optionally sprinkle with pearl sugar for extra festive crunch and sparkle.
- Final Cooling and Storage: Allow muffins to cool completely before eating. Store in an airtight container for up to five days or freeze for up to two months.
Notes
- Use any variety of chocolate (white, milk, or dark) depending on your preference.
- Ensure the melted butter has cooled before mixing with eggs to avoid curdling or cooking the eggs.
- Do not overmix the batter to keep muffins light and tender.
- The orange glaze adds a lovely tangy sweetness and shiny finish but can be omitted if preferred.
- Store muffins at room temperature in an airtight container to maintain freshness.
- For longer storage, freeze muffins well wrapped and thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: British
Keywords: Christmas muffins, festive muffins, cinnamon muffins, orange glazed muffins, holiday baking, chocolate cranberry muffins
