Mary Berry Mincemeat Muffins

Right — I’ll be honest with you. The first time I made these mincemeat muffins, I completely underestimated them. Thought, “Ah, it’s just some dried fruit and jarred filling slapped into a muffin tin — what’s so special?” Then I burnt the batch. Twice. And forgot the butter once. A disaster parade.

But once I actually paid attention — followed Mary’s simple, no-fuss method, didn’t rush it, and let the oven do its job — well, something lovely happened. These muffins came out soft, golden, spiced just right… and suddenly I understood. They’re like a shortcut to that warm, cinnamon-dusted feeling of a proper British Christmas.

And yes, they work beautifully year-round. Especially with a strong cuppa and a cold afternoon.

Ingredients List

• 170g mincemeat — shop-bought is fine. I like one with a bit of brandy in it.
• 115g dried currants — or swap with raisins, sultanas, or dried cranberries.
• 1 large egg — room temperature if you remember (I usually forget).
• 75g caster sugar — reduce if your mincemeat’s sweet.
• 75g unsalted butter, soft — not melted. Don’t skip this step.
• 125g self-raising flour

That’s it. Six ingredients. No milk, no oil, no faff.

How To Make It

1. Preheat your oven to 160°C (325°F, gas 3). Line a muffin tin with 12 paper cases.
2. Get a big mixing bowl. Add all the ingredients in together — mincemeat, currants, egg, sugar, soft butter, and flour.
3. Mix it all up. Use a handheld mixer or a wooden spoon. Beat for about 2 minutes until light and fluffy-ish. It’ll be thick. That’s normal.
4. Scoop the mixture into the muffin cases. Don’t overfill — about ¾ full is perfect.
5. Bake for 25–30 minutes, until golden brown. Press gently — they should spring back.
6. Cool on a wire rack. I like to dust them with icing sugar once they’re cool, but it’s not mandatory. (Just festive.)

Common Mistakes

Why are my muffins dry?
They’ve probably been left in too long. Start checking at 25 minutes — the top should feel springy, not firm.

Why are they so dense?
You might’ve overmixed the batter. Don’t stir the life out of it. Just mix until everything’s combined, then stop.

Do I need a muffin tin?
Nope. If you’re using paper cases, you can just line them on a baking tray. They’ll hold up fine — I’ve done it loads of times when I couldn’t find the tin.

Why do mine taste too sweet?
Some jars of mincemeat are loaded with sugar. Try cutting 10–15g of sugar next time if it’s overpowering.

Do I have to use currants?
Not at all. I’ve used raisins, chopped dried figs, even a handful of leftover mixed peel. It’s very forgiving.

Storage and Reheating Tips

• Room temperature: Store in an airtight tin for up to 3 days.
• Freezer: Wrap individually in cling film, pop into a freezer bag. Keeps for up to 3 months.
• To reheat:
  • Oven: 175°C for 5–7 minutes = best texture.
  • Microwave: 20–30 seconds wrapped in a damp paper towel.
  • Toaster oven: Slice and toast for a crisp edge (surprisingly good).

What to Serve With Them

• A mug of tea, preferably something dark and malty.
• A bit of clotted cream or thick Greek yogurt on the side.
• Fresh orange slices or winter berries if you want to brighten things up.

They’re lovely plain, but sometimes I like to slice them in half and slather them with butter, like a fruit scone. Don’t tell Mary.

FAQs

Can I make these gluten-free?
Yes — use a gluten-free self-raising flour blend. They’ll be a little more delicate, but still tasty.

Can I add nuts or chocolate chips?
Absolutely. Walnuts and pecans work beautifully. A few dark chocolate chunks don’t hurt either.

Can I use homemade mincemeat?
Yes — and if you do, make sure it’s not too wet. Drain off any excess syrup or it’ll mess with the texture.

Are these muffins only for Christmas?
Not at all. I’ve baked them in March, August, and even once in July when I had leftover mincemeat from a cheese board. Still brilliant.

Try More Recipes:

• Mary Berry Caramel Shortbread
• Mary Berry No Bake Baileys Cheesecake
• Mary Berry Chocolate Courgette Cake