Mary Berry Mincemeat Muffins

Mary Berry’s Mincemeat Muffins are made with self-raising flour, bicarbonate of soda, soft light brown sugar, eggs, buttermilk, vegetable oil, and mincemeat. This tasty Mincemeat Muffins recipe creates a delicious treat that takes about 25 minutes to prepare and can serve up to 20 people.

Mary Berry Mincemeat Muffins Ingredients

• 375g (3 cups) Self-Raising Flour
• 2 teaspoons Bicarbonate of Soda (Baking Soda)
• 150g (3/4 cup) Soft Light Brown Sugar
• 2 Medium Eggs
• 240ml (1 cup) Buttermilk
• 130g (1/2 cup) Vegetable Oil
• 200g (7 oz) Mincemeat
• 1 tablespoon Icing Sugar (optional)

How To Make Mary Berry Mincemeat Muffins

1. Preheat Oven: Preheat the oven to 190°C (375°F) (Fan-assisted) and line 2 muffin tins with cases.
2. Mix Dry Ingredients: Mix the flour and bicarbonate of soda in a large bowl.
3. Whisk Wet Ingredients: Whisk together the eggs, sugar, buttermilk, and oil.
4. Combine Ingredients: Pour the wet ingredients into the flour mixture and whisk until smooth.
5. Add Mincemeat: Add the mincemeat and whisk until evenly distributed.
6. Fill Muffin Cases: Spoon the batter into the muffin cases, filling them almost to the top.
7. Bake Muffins: Bake for 5 minutes, then reduce the temperature to 160°C (325°F) and bake for a further 10-15 minutes, or until a skewer inserted into the center comes out clean.
8. Cool Muffins: Remove from the oven and leave in the tin to cool. Dust with icing sugar if desired.

Recipe Tips

• Use Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature before mixing. This helps the ingredients blend more evenly and creates a smoother batter.
• Don’t Overmix the Batter: Mix the wet and dry ingredients just until combined. Overmixing can lead to dense muffins.
• Check Muffins Early: Start checking the muffins at 15 minutes to avoid overbaking. The tops should be golden and a skewer should come out clean when inserted into the center.
• Fill Muffin Cases Properly: Fill the muffin cases almost to the top to ensure they rise well and have a nice dome shape.
• Cool in the Tin: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and prevents them from breaking apart.

What To Serve With Mincemeat Muffins?

These tasty Mincemeat Muffins pair well with a cup of hot tea, a dollop of clotted cream, a side of fresh fruit, or a handful of nuts. They can also be served alongside yogurt, honey, a fruit compote, or a small cheese platter for a delightful breakfast.

How To Store Leftovers Mincemeat Muffins?

• Refrigerate: Let the leftover Mincemeat Muffins cool to room temperature. Place them in an airtight container and refrigerate for up to 4 days.
• Freeze: Allow the muffins to cool completely, then wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag. They can be frozen for up to 3 months. To thaw, leave them at room temperature for a few hours or overnight.

How To Reheat Leftovers Mincemeat Muffins?

• In The Oven: Preheat the oven to 160°C (325°F). Place the muffins on a baking sheet and heat for 5-10 minutes until warmed.
• In The Microwave: Place the muffins on a microwave-safe plate and heat for 20-30 seconds on high. Check and heat for additional 10-second intervals if needed.
• In The Air Fryer: Preheat the air fryer to 160°C (320°F). Place the muffins in the basket and heat for about 3-5 minutes until warm and slightly crisp.

Mary Berry Mincemeat Muffins Nutrition Facts

Serving Size: 1 muffin (of 20)

• Calories: 290
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 30mg
• Sodium: 200mg
• Potassium: 150mg
• Total Carbohydrate: 38g
• Dietary Fiber: 1g
• Sugars: 22g
• Protein: 4g

Try More Mary Berry Recipes:

• Mary Berry Blueberry Scones
• Mary Berry Sausage Tray Bake
• Mary Berry Sponge Fruit Flan
• Mary Berry Pear Cake