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Nigella Christmas Muffins

Nigella Christmas Muffins: Festive Delights for Cozy Mornings

Discover the joy of baking with these Nigella Christmas Muffins, combining festive flavors and delightful textures for the perfect holiday treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: Holiday
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 250 g Plain Flour or whole wheat flour for a denser muffin
  • 2 tsp Baking Powder ensure it’s fresh for optimal leavening
  • 1 tsp Bicarbonate of Soda can be omitted if using more baking powder
  • 150 g Caster Sugar granulated sugar can be used but may alter texture slightly
  • 1 tsp Ground Cinnamon nutmeg can be adjusted for preference
  • 0.5 tsp Ground Nutmeg use freshly grated for superior flavor
  • 3 units Clementines or Satsumas; lemons can substitute but will alter flavor
  • 200 ml Full-fat Milk can replace with plant-based milk
  • 100 ml Vegetable Oil or melted butter, can use coconut oil
  • 1 large Egg a flax egg can be a vegan alternative
  • 100 g Dried Cranberries substitute with raisins or chopped dried figs for variation
  • 2 tbsp Demerara Sugar for topping; turbinado sugar is a substitute

Equipment

  • mixing bowl
  • muffin tin
  • whisk
  • measuring jug
  • spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (400°F) and line a muffin tin with muffin papers or silicone cases.
  2. In a large mixing bowl, combine plain flour, baking powder, bicarbonate of soda, caster sugar, ground cinnamon, and ground nutmeg. Whisk until blended.
  3. Zest the clementines and fold the zest into the dry mixture. Squeeze the juice from the clementines into a measuring jug, adding milk until the total volume is 200ml.
  4. Pour in the vegetable oil (or melted butter) and beat in the egg with the juice and milk mixture. Mix gently until combined.
  5. Add the wet ingredients to the dry ingredients. Stir gently to keep the batter lumpy for fluffy muffins.
  6. Fold in the dried cranberries evenly throughout the batter.
  7. Spoon the batter into the muffin cases until three-quarters full and sprinkle with demerara sugar.
  8. Bake in the preheated oven for approximately 20 minutes. Check with a toothpick for doneness; it should come out clean.

Notes

Allow muffins to cool for a few minutes before transferring to a wire rack. Store in a cake keeper at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze for up to 3 months.