Mincemeat Crumble Muffins

Here's a quick festive muffin you can have ready in under an hour; mincemeat crumble muffins. The perfect way to put a modern twist on traditional mincepies!

Mincemeat Crumble Muffins

Preparation time 15 mins Baking time 35 mins Makes 6 For the muffins:
  • 185g self raising flour
  • 55g soft light brown sugar
  • 150ml milk
  • 1 large egg
  • 30g butter, melted
  • ½ standard jar (411g) of mincemeat
For the crumble topping:
  • 2 tbsp plain flour
  • 10g butter, softened
  • 2 tbsp oats
  • 1 tbsp soft light brown sugar
Method:
  1. Place 6 Tulip Muffin Wraps into a muffin tray. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  2. Add the self raising flour and soft light brown sugar to a large bowl and mix well to combine. Whisk together the milk, melted butter and egg. Make a well in the centre of the dry ingredients and pour in the liquid. Mix together well to form a fairly thick batter.
  3. Stir through the mincemeat and divide the batter between the 6 muffin cases.
  4. To prepare the crumble topping, rub the butter into the plain flour using your fingertips until the mixture resembles breadcrumbs. Stir through the oats and sugar until well combined.
  5. Scatter the crumble over the tops of the muffins and bake in the oven for 35 mins until golden and well risen. Transfer to a wire rack and allow to cool. Serve.
TIP: * Use your favourite mincemeat for these muffins. For extra oomph you can stir through 1-2 tbsp of brandy to the mincemeat before adding to the muffin mixture.

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