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Nigella Christmas Muffins

Delightful Nigella Christmas Muffins for a Festive Morning

Delightful Nigella Christmas Muffins make for a festive treat, infused with clementine and cranberries, perfect for holiday mornings.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Baking
Cuisine: Christmas
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 250 grams plain flour use all-purpose flour for best results
  • 2 teaspoons baking powder ensure it’s fresh for optimal effectiveness
  • 1 teaspoon bicarbonate of soda can substitute with additional baking powder if necessary
  • 150 grams caster sugar regular granulated sugar works too
  • 1 teaspoon ground cinnamon freshly grated enhances the flavor
  • 0.5 teaspoon ground nutmeg freshly grated is recommended for the best taste
  • 2 pieces clementines mandarins can be used as a substitute
  • 200 milliliters full-fat milk substitute with plant-based milk for dairy-free version
  • 100 milliliters vegetable oil unsalted butter can be used, cool before adding
  • 1 piece egg for vegan muffins, consider using a flaxseed egg
  • 150 grams dried cranberries feel free to mix in raisins or blueberries
For the Topping
  • 50 grams demerara sugar coarse sugar can replace it for similar effect

Equipment

  • Muffin tin
  • Mixing Bowls
  • whisk
  • Spatula
  • Measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions for Nigella Christmas Muffins
  1. Preheat your oven to 200°C (or 180°C Fan) or gas mark 6 (400°F). Line a muffin tin with paper cases.
  2. In a large mixing bowl, combine plain flour, baking powder, bicarbonate of soda, caster sugar, ground cinnamon, and nutmeg. Stir well.
  3. Zest the clementines directly over the dry ingredients and mix to incorporate.
  4. In a separate bowl, combine clementine juice and full-fat milk. Whisk in vegetable oil and egg until smooth.
  5. Pour the wet mixture into the dry ingredients and stir until just combined; do not overmix.
  6. Fold in the dried cranberries gently with a spatula.
  7. Fill each muffin case with batter about two-thirds full, then sprinkle demerara sugar on top.
  8. Bake in the preheated oven for about 20 minutes, until golden brown and a toothpick comes out clean.
  9. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 31gProtein: 3gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

These muffins can be frozen and stored for up to 3 months.

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