Print

Christmas Muffins with Chocolate, Cranberries, and Orange Glaze Recipe

Print Recipe

★★★★★

4.8 from 125 reviews

These festive Christmas muffins are a delightful treat combining warm spices, citrus zest, and rich chocolate pieces with tart dried cranberries. Light and fluffy, they’re topped with a zesty orange glaze and optional pearl sugar for a perfect holiday celebration snack.

Ingredients

Scale

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

Wet Ingredients

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

Add-ins

  • 150g chocolate (white, milk or dark), chopped
  • 50g dried cranberries

For Glaze and Topping

  • 50g icing sugar
  • 2 tbsp pearl sugar (optional)

Instructions

  1. Preheat and Prepare: Heat the oven to 180C/160C fan/gas mark 4 and line a 12-hole muffin tray with paper muffin cases. This ensures your muffins bake evenly and are easy to remove.
  2. Melt Butter: Gently melt the unsalted butter either in the microwave or on a low heat in a small pan. Then, set aside the melted butter to cool for about 10 minutes to avoid cooking the eggs later.
  3. 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. Mixing these well ensures even distribution of flavors and leavening agents.
  4. Combine Wet Ingredients: In a separate bowl, mix together the cooled melted butter, natural yogurt, vanilla extract, eggs, and the orange zest and juice. Beat these well to create a smooth wet mixture.
  5. Mix Wet and Dry: Pour the wet ingredients into the dry ingredients. Add the chopped chocolate and dried cranberries. Stir gently but thoroughly until the batter is smooth and no flour pockets remain; avoid overmixing to keep muffins tender.
  6. Fill Muffin Cases: Divide the batter evenly among the 12 muffin cases, filling each about ¾ full to allow room for rising.
  7. Bake: Bake in the preheated oven for 30 minutes or until the muffins are risen and golden brown. To check doneness, insert a cocktail stick into the center of a muffin in the middle of the tray; if it comes out clean or with just a few crumbs, they are done. If wet batter clings to the skewer, return the muffins to bake for another 5 minutes.
  8. Cool: Remove the muffins from the oven and let them cool in the tin for at least 10 minutes to firm up before glazing.
  9. Prepare Glaze: While the muffins cool, mix the icing sugar with enough orange juice to create a loose, brushable glaze.
  10. Glaze and Garnish: Brush the orange glaze over each muffin and sprinkle with pearl sugar if using for a festive finish.
  11. Final Cool and Store: Allow the muffins to cool completely before serving. Store in an airtight container for up to five days or freeze for up to two months.

Notes

  • If you prefer dairy-free options, substitute butter with a plant-based alternative and use dairy-free yogurt.
  • You can vary the chocolate type based on preference: white, milk, or dark all work well.
  • Ensure the melted butter has cooled before mixing with eggs to prevent curdling.
  • If fresh orange is unavailable, bottled orange juice can be used but fresh zest adds the best flavor.
  • For a nutty twist, consider adding chopped walnuts or pecans.
  • Check muffins a few minutes before the suggested bake time as oven temperatures may vary.

Keywords: Christmas muffins, holiday baking, cinnamon muffins, orange zest muffins, chocolate chip muffins, festive baking, cranberry muffins, spiced muffins

Find it online: https://savorandsimmer.com/christmas-muffins-with-chocolate-cranberries-and-orange-glaze-recipe/