Description

Delight in these festive Christmas muffins, bursting with warm cinnamon, fresh orange zest, and chunks of your choice of chocolate. Dried cranberries add a tart contrast, while a delicate orange glaze topped with pearl sugar gives a beautiful finishing touch. Perfect for holiday breakfasts or as a sweet treat at any time during the season.

Ingredients

Scale

Wet Ingredients

125g unsalted butter
150g natural yogurt
1 tsp vanilla extract
2 medium eggs
1 orange, zested and juiced

Dry Ingredients

250g self-raising flour
1 tsp bicarbonate of soda
200g golden caster sugar
2 tsp cinnamon
¼ nutmeg, freshly grated
Pinch of salt

Add-ins and Toppings

150g chocolate (white, milk or dark), chopped
50g dried cranberries
50g icing sugar
2 tbsp pearl sugar (optional)

Instructions

Preheat and Prepare: Heat the oven to 180C (160C fan) or gas mark 4 and line a 12-hole muffin tray with paper muffin cases to prevent sticking and ensure easy removal after baking.
Melt Butter: Gently melt the unsalted butter either in the microwave or over a low heat on the stovetop. Allow it to cool for about 10 minutes to prevent cooking the eggs when mixed later.
Mix Dry Ingredients: In a large bowl, combine the self-raising flour, bicarbonate of soda, golden caster sugar, cinnamon, freshly grated nutmeg, and a pinch of salt. Stir well to distribute the spices evenly throughout.
Combine Wet Ingredients: In a separate bowl, mix the cooled melted butter with natural yogurt, vanilla extract, eggs, and the orange zest. Stir thoroughly to create a smooth mixture.
Combine Wet and Dry: Pour the wet mixture into the dry ingredients and add the chopped chocolate and dried cranberries. Fold everything together gently until there are no pockets of flour, taking care not to overmix to keep the muffins light and tender.
Fill Muffin Cases: Evenly divide the batter among the 12 prepared paper cases in the muffin tray.
Bake: Bake in the preheated oven for about 30 minutes, until the muffins have risen and turned golden brown. Test doneness by inserting a cocktail stick into the center of a muffin; if batter sticks, bake for an additional 5 minutes.
Cool in the Tin: Remove from oven and allow the muffins to cool in the tray for at least 10 minutes, which helps them set and makes removal easier.
Prepare Orange Glaze: Mix the icing sugar with enough fresh orange juice (from the zested orange) to create a loose glaze.
Glaze and Decorate: Brush the orange glaze onto each cooled muffin and sprinkle with pearl sugar if using for an extra festive crunch and sparkle.
Final Cooling and Storage: Let the muffins cool completely before serving. Store in an airtight container for up to five days or freeze for up to two months to enjoy later.

Notes

Use any type of chocolate you prefer—white, milk, or dark—to tailor the flavor to your taste.
Ensure the butter is cooled before mixing with eggs to avoid curdling.
Gently fold the batter to keep muffins fluffy and avoid toughness from overmixing.
Pearl sugar is optional but adds a lovely crunch and decorative finish.
These muffins freeze well; individually wrap them to prevent freezer burn.
Test muffins with a skewer for doneness to avoid under or over baking.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: British

Keywords: Christmas muffins, holiday baking, festive muffins, chocolate muffins, cinnamon muffins, orange glaze, dried cranberries