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Nigella Christmas Muffins

These delightful muffins combine citrus and spices, perfect for festive mornings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Baked Goods, Christmas
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 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 best taste
Wet Ingredients
  • 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
Mix-ins
  • 150 grams dried cranberries Feel free to mix in raisins or blueberries
  • 50 grams demerara sugar Coarse sugar can replace it for similar effect

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) and line a muffin tray with paper liners.
  2. In a large bowl, mix the plain flour, baking powder, bicarbonate of soda, caster sugar, ground cinnamon, and ground nutmeg.
  3. Zest and juice the clementines and add them to the dry ingredients.
  4. In another bowl, whisk together the milk, vegetable oil, and egg until well combined.
Mixing
  1. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix.
  2. Fold in the dried cranberries.
Baking
  1. Divide the muffin batter evenly among the liners, filling each about 2/3 full.
  2. Sprinkle demerara sugar on top of each muffin for a sweet crunch.
  3. Bake in the preheated oven for 20-25 minutes or until a skewer comes out clean when inserted into a muffin.
  4. Let the muffins cool in the tray for a few minutes before transferring them to a wire rack to cool completely.

Notes

These muffins are delightful when served warm, perhaps with a pat of butter or a sprinkle of powdered sugar. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.