Our family always has mincemeat muffins for breakfast on Thanksgiving and Christmas morning. They can be prepared days in advance and stored in the freezer. Bring them out and reheat them for a joyful breakfast delight.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 18 |
| Yield: | 18 muffins |
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ¾ cup white sugar
- 1 egg
- 1 cup apple cider
- ⅓ cup vegetable oil
- 1 apple, peeled, cored and chopped
- 1 (28 ounce) jar prepared mincemeat
- ¾ cup confectioners’ sugar
- ¼ teaspoon cinnamon
- 1 tablespoon apple cider, or as needed
Instructions
- Preheat an oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners, and set aside.
- In a large bowl, stir together the flour, baking powder, 1 teaspoon cinnamon, and white sugar, mixing until thoroughly blended.
- In another bowl, whisk together the egg, 1 cup of apple cider, and vegetable oil. Stir in the apple and mincemeat. Pour the mincemeat mixture into the flour mixture, and stir until just combined.
- Fill the lined muffin cups 3/4 full, and bake in the preheated oven until the muffins are risen and browned, and a toothpick inserted into the middle of a muffin comes out clean, about 20 minutes. Let cool for about 10 minutes.
- Make a glaze by stirring together the confectioners’ sugar, 1/4 teaspoon of cinnamon, and about 1 tablespoon of apple cider, or a little more as needed to make the glaze workable. Spread the glaze on the warm muffins.
- If freezing, prepare glaze when muffins are actually going to be served.
Nutrition Facts
| Calories | 262 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 184 mg |
| Sugars | 33 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe! So easy and yummy. I left out the sugar and used apple juice instead of apple cider and everyone still loved them. Will make every holiday season! I also got 24 medium sized muffins.
The taste is there, but they were far too gooey! The muffin itself, then adding the glaze, which was all very tasty, just turned the the paper cupcake cups to mush. Next time I would bake them with the liners.
Great recipe, the grocery store i go to had some jars of mincemeat on clearance when they had overstock after the holidays, i made sure i bought what i could cause the prepared filling can get expensive, but it has a long shelf life. i made these into mini muffins for a church event, there were none left! may have to double it next time lol
I love mincemeat, but these were barely edible, sorry.
Fantastic! The recipe actually made me 24 muffins! Very fruity, not overpowering at all as you might think with mincemeat. I did not bother with the glaze as they are mainly for breakfast.
This was easy to make and very moist. I did not feel the glazing was needed. I froze those that I did not glaze. I believe it was sweet enough and moist enough to do without anything on top. I will take some to my sister-in-law for christmas
So yummy! I made a rum glaze instead of the one included: 2 tablespoons melted butter, and 2 tablespoons rum- mix together, then add 1/2 of confectioners sugar. Stir into other 2 ingredients till well blended. I will make these again!
I used whole wheat flour instead of white. It wasn’t until they were baking, that I realized I had forgotten the oil! It made no difference, they taste great! They are a moist, flavorful muffin. I put the frosting on some, left it off on others; I prefer these without the frosting! Thanks for the recipe!
Very good. Smoething different to do with mincemeat. I put strusle on top instead of glaze. Will make over and over. Thanks