Mary Berry Mincemeat Muffins
Mary Berry Mincemeat Muffins are individual sponge-style muffins made with ready-made mincemeat folded into a simple batter. Unlike dense fruit muffins, these are soft and airy, with bursts of fruit and citrus throughout. They bake quickly and are best enjoyed slightly warm or freshly cooled.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 12
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
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200g self-raising flour
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100g light brown sugar
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1 teaspoon mixed spice
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Pinch of salt
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2 large eggs
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100ml vegetable oil or melted butter
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150ml milk
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250g good-quality mincemeat
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Zest of 1 orange or lemon
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Optional: Flaked almonds or demerara sugar for topping
Instructions
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Prepare the oven – Preheat the oven to 180°C (350°F) and line a muffin tin with paper cases.
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Mix dry ingredients – In a bowl, combine flour, sugar, mixed spice, and salt.
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Combine wet ingredients – Whisk eggs, oil (or butter), milk, and citrus zest until smooth.
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Bring batter together – Pour wet ingredients into the dry and mix gently until just combined.
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Fold in mincemeat – Stir carefully to distribute evenly without overmixing.
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Fill the cases – Divide the batter evenly between cases, filling about three-quarters full.
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Add topping – Sprinkle with flaked almonds or sugar if using.
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Bake until risen – Bake for 18–22 minutes until golden and springy to the touch.
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Cool briefly – Leave in the tin for 5 minutes, then transfer to a rack to cool.
Find it online: https://maryberrycooks.co.uk/mary-berry-mincemeat-muffins/