Welcome to my new morning obsession, Christmas morning muffins!
If you are anything like me, come Christmas morning you want a treat for breakfast but none of the hassle of making it. It’s a busy enough day as it is and spending hours over a stove in the morning is just not my idea of fun.
But I want something a little more fancy then a bowl of cornflakes but not so filling that I can’t eat my Christmas dinner. These muffins are your answer, trust me 😀
Quick to put together
Like most muffins these are quick to put together and you can even prep your ingredients the night before so all you have to do in the morning is mix up the wet ingredients combine them with the already prep’ed dry ingredients. Scoop them into a muffin pan and bake!
The amazing thing about these muffins is, they taste like Christmas in a muffin. They are packed full of Christmas spices like ground cloves, ginger and nutmeg.
Chopped nuts, dried cranberries, glace cherries, mixed peel, raisins and marzipan.
I broke up the marzipan into little balls so it is dotted throughout the muffins and you get a bit of it in every bite. The decoration (which it optional) is also made of marzipan to boost that lovely almond flavour even more.
A Lighter Alternative
Because these lovely treats are muffins they are a lot lighter than Christmas cake, and some people (strange people I know) don’t actually like Christmas cake because they find it too heavy. This is a great way to let people feel part of the party! The flavour is just like it but so much lighter.
It doesn’t matter if you make these for breakfast or have them for afternoon tea, these muffins will put even the most bah humbug of people in the Christmas mood.
Sweet, spicy and chocked full of festive flavour you can’t lose with these Christmas morning muffins.
Christmas Morning Muffins
A sweetly spiced muffin, packed full of festive ingredients. Tastes just like Christmas cake but a much lighter alternative.
- 375 grams Plain flour (All Purpose), (3 cups)
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon of each ground cloves / ground ginger / ground nutmeg
- 90 grams marzipan, (1/4 cup)
- 40 grams chopped mixed nuts, (1/4 cup)
- 50 grams dried cranberries, (1/4 cup)
- 16 whole Glace Cherries, (halved)
- 50 grams raisins, (1/4 cup)
- 40 grams candied mixed peel, (1/4 cup)
- 2 large eggs
- 200 grams granulated sugar, (1 cup)
- 120 millitres vegetable oil, (1/2 cup)
- 240 millitres milk - cows or almond, (1 cup)
- 2 and 1/2 teaspoons orange extract, (vanilla extract can be used if you do not have orange extract)
- Preheat your oven to 230C / 450F / Gas mark 8. And lightly grease your 12 hole muffin pan or if using liners line your pan.
- Sieve the flour, baking powder, salt and all the spices together in a medium sized bowl and place to one side.
- Weigh / measure out all your add ins, the marzipan, chopped nuts, dried cranberries, glace cherries, raisins and candied mixed peel.
- Chop your glace cherries in half and take your lump of marzipan and roll it into as many little balls as you can. Mix all your add ins into the dry ingredients bowl,
- In a large mixing bowl add in the sugar, vegetable oil, milk, eggs and orange / vanilla extract and whisk them all together until they are pale and well combined.
- Very gently fold in the flour mix and add ins until they are just combined.
- Spoon / scoop the mixture into your muffin pan. Fill the cups right up to the top and then pop them into the oven.
- After 7 minutes you need to turn the oven down to 190C / 375F / Gas mark 5. The initial heat will help give them the high dome but you need to turn them down to the lower heat so they will bake all the way through without burning. Bake them for a further 18 to 20 minutes.
- Once baked take them out of the oven and leave them in their pan for 5 minutes. Then transfer them to a wire rack to cool down.
- If you wish to decorate them like mine dust them with a little icing sugar and roll out a little marzipan and using a cutter, cut out some holly leaves and place a few silver sugar balls on top.
- Kept in an airtight tin these muffins will keep for 4 to 5 days. But they are best eaten fresh.