These spiced Mincemeat Muffins are packed with cozy holiday flavors and take just 30 minutes to make. Perfect for breakfast, snacking, or a festive treat. Great for using up leftover mincemeat.
There’s something magical about the smell of baked goods wafting through the house, especially when it’s something as fragrant as these Mincemeat Muffins.
The warm spices of cinnamon, ginger, and nutmeg mingle with the rich, fruity depth of mincemeat to create a muffin that’s tender, lightly sweet, and perfect for cozy mornings or afternoon tea.
If you’ve ever found yourself wondering how to use up that jar of mincemeat, this recipe might just be the answer.
These muffins are incredibly easy to make, and they come together in about 30 minutes, start to finish. They're like a festive version of raisin muffins.
I love recipes like this that don’t need fancy equipment or hard-to-find ingredients. Plus, they’re versatile—great for breakfast on the go, a mid-day snack, or even a holiday dessert when you’re short on time.
The combination of spices and mincemeat gives them a festive flair, but they’re so good, you’ll want them year-round.
If you love making recipes with mincemeat for the holidays, then be sure to also try Mincemeat Pinwheels, Filo Pastry Mince Pie Rolls, Pumpkin Mincemeat or Cider Mince Pies with Cheddar Pastry!
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What is Mincemeat?
Mincemeat itself has a long history, originally containing actual meat along with dried fruits and spices, but over time it evolved into a sweet, fruit-based preserve.
Today, it’s a staple of British holiday baking, appearing in pies, tarts, and now these muffins.
While many people associate it solely with mince pies, it’s an ingredient worth exploring in other baked goods, like these muffins.
You can find jars of mincemeat in most grocery stores during the holiday season, or you can make your own for a personal touch. Try this Pumpkin Mincemeat.
Why You'll Love This Recipe
- Quick and Easy: Ready in about 30 minutes, this recipe is perfect for busy days.
- Few Ingredients: Everything you need is likely already in your pantry.
- Seasonal Flavors: Perfect for holidays or anytime you crave warm, spiced baked goods.
- Reduce Food Waste: These mincemeat muffins are a great way to use up a jar of mincemeat!
- Versatile: Great for breakfast, dessert, or a snack.
- Customizable: Easily tweak the spices or add-ins to suit your taste.
Ingredients
- Mincemeat: The star ingredient, adding fruity richness; store-bought or homemade works fine.
- All-Purpose Flour: Forms the base of the batter; you can substitute with gluten-free flour if needed.
- Granulated Sugar: Adds just the right amount of sweetness.
- Butter: Provides richness and helps create a tender crumb.
- Eggs: Binds the ingredients and adds structure.
- Milk: Keeps the muffins moist; any type works, including plant-based milk.
- Vanilla Extract: Adds depth and complements the spices.
- Ground Cinnamon, Ginger, Nutmeg: A warm trio of spices that pairs perfectly with mincemeat.
- Baking Powder and Baking Soda: Give the muffins their rise and light texture.
- Salt: Balances the sweetness and enhances flavors.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Beat the butter and sugar together until smooth, then beat in the eggs, one at a time.
Beat in the milk and vanilla. Hint: it might ‘split’ slightly at this stage, but don’t worry, it will come together with the dry ingredients.
Sift the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt into a large bowl.
Make a well in the dry ingredients, then add the wet ingredients and stir gently to combine.
Gently fold in the mincemeat.
Spoon into the muffin cases to ¾ full. Bake at 400ºF/200ºC for 20-25 mins until the mincemeat muffins are risen and golden. Allow to cool on a wire rack.
Variations
- Use whole wheat flour for a heartier muffin.
- Swap the mincemeat for apple butter or spiced jam.
- Add chopped nuts like walnuts or pecans for crunch.
- Mix in a handful of dried cranberries or raisins.
- Sprinkle coarse sugar or streusel on top for added texture.
- Add orange zest for a citrusy twist.
- Use pumpkin pie spice instead of individual spices. Or try Chai Spice Mix or Speculoos Spice Blend.
Storage
- Storage: Keep muffins in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap each muffin individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave.
Recipe tips
- Don’t overmix the batter; stir just until combined to keep the muffins tender.
- Fill the muffin cups no more than ¾ full to prevent overflow.
- Use an ice cream scoop for evenly portioned muffins.
- Check doneness with a toothpick; it should come out clean or with a few crumbs.
- If you’re using homemade mincemeat, make sure it’s not too watery.
FAQ
It’s a mixture of dried fruits, spices, and sometimes suet, commonly used in holiday baking.
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📖 Recipe
Mincemeat Muffins
Ingredients
- 100 g white sugar ½ cup
- 75 g butter at room temperature ⅓ cup
- 2 eggs
- 175 ml milk ¾ cup
- 2 teaspoons vanilla extract
- 250 g all-purpose flour plain flour 1 ½ cups
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda bicarb of soda
- ¼ teaspoon salt
- 6 tablespoons mincemeat
Instructions
- Preheat the oven to 400ºF/200ºC. Line a 12-hole muffin pan with paper cases.
- Sift the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt into a large bowl.
- In another bowl, beat the butter and sugar together until smooth, then beat in the eggs, one at a time. Beat in the milk and vanilla.
- Make a well in the centre of the dry ingredients, then pour in the wet ingredients and stir to combine.
- Gently fold in the mincemeat.
- Spoon into the muffin cases to ¾ full. Bake for 20-25 mins until the mincemeat muffins are risen and golden. Allow to cool on a wire rack.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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