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Christmas Muffins

Gourmet Deli-style Mincemeat Muffins

These Gourmet Deli-style Mincemeat Muffins are beautifully domed and have a moist tender crumb and a delightful crumble topping.
Course Muffins
Cuisine Canadian
Keyword christmas muffins, mincemeat, mincemeat muffins, muffins
Servings 12
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

Ingredients for the Muffins:

  • 1½ cups all-purpose flour
  • 1/3 cup sorghum flour
  • 3 tbsp superfine blanched almond flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp cardamon
  • ¼ tsp allspice
  • ¼ tsp cloves
  • 1/3 cup quick cooking rolled oats
  • 2½ tsp finely grated orange zest
  • 1/3 - ½ cup currants
  • ¼ cup chopped pecans (optional)
  • 1/3 cup vegetable oil
  • ½ cup brown sugar, lightly packed
  • 2 tbsp granulated sugar
  • 2 large eggs (room temperature), lightly beaten
  • 1/3 cup + 1 tbsp plain or vanilla Greek/Mediterranean-style yogurt, room temperature
  • ½ cup of 2% milk, room temperature (mixed with 1 tsp lemon juice and let sit 5 minutes before using)
  • 1½ tsp pure vanilla extract
  • 1 cup mincemeat (homemade or commercial)

Ingredients for Crumble Topping (Optional):

  • 2/3 cup all-purpose flour
  • 2 tbsp quick cooking rolled oats
  • ¼ cup brown sugar
  • 2½ tbsp granulated sugar
  • 1/8 tsp cardamon
  • 1/8 tsp allspice
  • 3 tbsp melted and cooled butter

Instructions

Method for the Muffins:

  1. Set out eggs, yogurt, and 2% milk to bring them to room temperature.

  2. Melt the butter needed for the crumble topping. Cool at room temperature.
  3. Position oven rack in center of oven and preheat oven to 475°F.

  4. Prepare muffin tray by spraying each individual muffin cup with non-stick cooking spray or greasing individually, ensuring the top of the muffin tin tray is also well-greased/sprayed. Alternatively, the muffin cups can be lined with paper liners.

  5. In a large bowl, whisk the flours, baking powder, baking soda, salt, and spices together. Stir in the rolled oats, orange zest, currants, and pecans (if using). Make a well in the center of the dry ingredients. Set aside.
  6. In medium-sized bowl, whisk together the vegetable oil, sugars, eggs, yogurt, milk, and vanilla extract. Stir in the mincemeat. Mix well.
  7. Pour the wet ingredients into the dry and stir only until barely incorporated. Do not overmix. Spoon batter into prepared muffin cups, filling each cup almost to the rim.

Method for Crumble Topping:

  1. To make crumble topping, whisk all dry ingredients in bowl and drizzle with the 3 tbsp cool melted butter. Use a fork to toss the dry ingredients with the butter. Mixture will appear dry and crumbly. Sprinkle tops of muffins generously with crumble topping.
  2. Transfer muffins to oven and immediately reduce the oven temperature to 375°F. Bake for 23-25 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean. Rotate the muffin tray part way through the baking process.

  3. Let muffins rest in muffin cups for 5-10 minutes then remove and transfer muffins to a wire rack to finish cooling.

Recipe Notes

Yield: 12-14 muffins

 

 

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