For many of my British friends, the holiday season, from mid November through December, would not be the same without mince pies. Little shortcrust pastry pies filled with mince pie filling and baked to golden, flakey perfection. Which gave me an idea for this month’s Muffin Monday.
I have to tell you that this was pure experiment. I wanted the batter to be flavored with orange zest, just like the best mince pie shortcrust and the muffins had to have a generous scoop of mince filling.
This could so easily have gone very wrong. But, in the words of one of my favorite guinea pigs, they are orgasmic. Okay, okay, she tends to hyperbole, and I don’t think I’d go that far, but these muffins are seriously good. The mince pie filling stays pretty much in one place, giving you a good couple of bites of fruit, but it is also soaks the bottom of the muffin just enough to make it a little sticky, in a very good way.
And if the crunchy orange sugar topping isn’t enough for you, go ahead and put a sprinkle of the traditional mince pie powdered sugar on the very top.
1 cup or 200g sugar
Zest 1 orange
2 cups or 250g all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup or 240ml milk
1/2 cup or 12ml canola or other light oil
1 teaspoon vanilla
2 large eggs
1 cup or about 300g mincemeat pie filling
Optional to decorate: powdered sugar
Preheat oven to 350°F or 180°C. Generously grease cups and top of 12-cup muffin or line them with paper baking cups. I give the whole baking tray, including the baking cups, a light spray of Pam.
Zest your orange into the sugar and mix well. Remove 1/4 cup or about 40g to use for topping.
Add flour, baking powder, baking soda and salt into the orange sugar. Mix well.
Then whisk together milk, oil, eggs and vanilla in another bowl.
Pour the milk mixture into the flour mixture.
Gently fold just until dry ingredients are moistened.
Spoon a little more than half of the batter into the prepared muffin pan.
Add a generous spoonful of mince pie filling to each.
Bake 20-25 minutes or until muffins are golden.
Remove from oven and let cool for a few minutes before removing muffins from pan. Cool completely on a wire rack.
Sprinkle with some powdered sugar, if desired.
Check out all the lovely muffins we have for you this month!
- Apple Cinnamon Roll Muffins from Making Miracles
- Bursting Raspberry Muffins from A Day in the Life on the Farm
- Cinnamon Vanilla Muffins from Kelli's Kitchen
- Corn Dog Mini Muffins from Karen's Kitchen Stories
- Cream and Cereal Muffins from Farm Fresh Feasts
- Mince Pie Muffins from Food Lust People Love
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.
Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.