Mini Christmas Muffins (with a mince pie version)

Mini muffins are such a great bake. Tasty, moreish and bite sized. I like to pop a couple into a lunchbox for a tasty sweet treat, or have a platter ready to welcome everyone home.

These mini muffins taste like Christmas; spiced with cinnamon, mixed spice, nutmeg and clementine zest. I think they’ll make a lovely treat to leave out for Father Christmas or as a Festive treat with hot chocolate while snuggled on the sofa in pyjamas.

I added a filling of mincemeat to half the mix to make mince pie muffins – and very nice they were too. Although I was the only family member to try those – everyone else hates mince pies!



Christmas Spice Mini Muffins/Mince Pie Muffins

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

Makes 24 mini or 6 large

120g or 1 cup plain flour

75g or 1/3rds cup soft brown sugar

1/2 tbsp baking powder

large pinch salt

55g or 1/4 cup dairy-free margarine, melted

75ml or 1/3rd cup dairy-free milk

125g or 1/2 cup dairy-free yogurt

1 tsp ground cinnamon

1/4 tsp mixe spice

a pinch of ground nutmeg

zest of 1/2 clementine

(optional) 1/2 tsp mincemeat for each mini muffin 

water icing and Christmas decorations

  1. Preheat the oven to 190 Degrees Centigrade/Gas Mark 5. Line a muffin tin
  2. In a bowl mix together the milk, yogurt, vanilla and melted dairy-free margarine. Set aside.
  3. Sift together the flour, baking powder, salt, spices and zest. Stir in the sugar.
  4. Make a well in the centre and pour in the wet ingredients. Mix until combined (make sure you don’t over mix).
  5. 2/3rds fill each muffin liner. (for the mince pie version, 1/3rd fill then add the mincemeat and then top with the other 1/3rd of muffin mix)
  6. Bake for 12-14 minutes for mini muffins or 20-25 minutes for large ones, until golden on top and a knife comes out clean.
  7. Cool on a wire rack.
  8. Either leave plain or top with water icing (add just enough water a few drops at a time to make a very thick icing) and Christmas decorations

Mince Pie Cookies

Christmas eve is nearly upon us and we need to leave out some goodies for Father Christmas and his reindeer. We made the reindeer food (oats, Christmas decorations and edible glitter!) so we just had to come up with a festive treat for Santa.

Mince pies are the obvious choice in the UK, but I decided he might like something a little different this year. The inspiration for these fragrant clementine and mincemeat flavoured cookies came from the Jamie website. In my opinion these are far more delectable than a normal mince pie – I hope Father Christmas approves and brings the girls lots of surprises. 🙂

Mince Pie Cookies (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


makes about 18-20 cookies

  • 1 cup dairy-free spread
  • 1/2 cup caster sugar
  • zest of 1 clementine
  • 1 1/2 cups of flour
  • 1 cup mincemeat, preferably homemade nut-free mincemeat
  • Icing sugar, to dust

– Preheat the oven to 190 Degrees Centigrade/Gas Mark 5/375 Degrees F

– Line two baking sheets with parchment

– Cream together the spread, sugar and clementine zest until light and fluffy

– Sift in the flour and mix until it comes together as a dough.

– Stir in the mincemeat and mix until well combined.

– Drop tablespoons onto the baking sheet (well spaced apart) and bake for 15 minutes until golden.

– Dust with icing sugar.

– Cool briefly on  the cookie sheet before moving to a wire rack.

– Or freeze the dough before baking. Defrost and bake when needed.