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Christmas Muffins

   

Christmas Muffins Recipe

Christmas Muffins Recipes

The baking time will depend on the size of the baking cases used (the smaller, the faster the muffin bakes).

Serves: 12 medium muffins

Prep Time: 20 mins

Cook Time: 20 mins

Ingredients

  • 1 1/2 cups (190g) plain flour
  • 1/2 tbsp baking powder
  • 1 cup (225g) caster sugar
  • 1/2 cup (125 ml) milk
  • 1 1/2 eggs beaten
  • 65 gms butter cut to small pieces and melted at room temperature
  • grated zest of 1/2 orange
  • 50g raisins
  • 30g + 10g pecans finely chopped
  • 50g + 10g cranberries you can use fresh, frozen or dried
  • icing sugar for decoration - optional

You also need

  • sieve
  • large bowl & wooden spoon
  • disposable baking cases - see cooking note 2
  • muffin baking tray

Directions

  1. Sift flour, baking powder and sugar in a mixing bowl.
  2. Add in milk, eggs and butter. Stir until just blended (and lumpy). Be careful not to over mix as it will result in a tough texture.
  3. Fold in the grated orange zest, raisins, 30g chopped pecans and 50g chopped cranberries into the mixture.
  4. Place baking cases in muffin tins. Spoon the mixture into the cases (each about 2/3 filled). Top the cases with the remaining pecans and cranberries.
  5. Bake for roughly 20 minutes in preheated oven of 200°C (392°F) or until slightly golden brown. Allow to rest for several minutes on a wire rack. Use a sieve to dust icing sugar over the muffins to decorate.

Noob Cook Tip

The silver baking cups I used are bought from Daiso, Singapore and they are labelled as “aluminium dish cup size 8 – 216 sheets” for S$2. If you use this particular baking case, line them with 2 outer layers of ordinary paper cases because the silver ones are too filmsy to hold the batter during baking. After baking, discard the outer sheets.

                                           

Leave a Comment





55 Responses to “Christmas Muffins”

  1. Rina — September 15, 2010 @ 3:35 pm

    Hello! I know it’s not Christmas any time soon but I tried your recipe and it yielded the most delicious muffins I’ve ever baked! I really like that it’s non-oily and it has a lovely golden crust on the exterior! The interior of the muffin is really soft and moist! Love the orange zest that infused into the muffin! :) Thank you so much for sharing! This is one muffin recipe I’m so going to keep! Thank you!

    Reply

    • wiffy replied: — September 15th, 2010 @ 10:05 pm

      that’s great to hear! it’s never too early to start making them and Christmas is just a few months away. I, too, love the aroma of the orange zest :)

      Reply

  2. Susan Ho — October 19, 2010 @ 11:50 am

    I have just bought a small oven. I will most probably start off with the basic cupcakes recipe on your web page. I love your Christmas Muffins. When you indicate stir until just blended (and lumpy), what kind of stirrer you use? Can I use a mixer? I am planning to buy some baking needs soon.

    Reply

    • wiffy replied: — October 19th, 2010 @ 4:00 pm

      Hi Susan, no don’t use mixer for these muffins. Just use a wooden or silicon spatula to stir :) Happy baking!

      Reply

  3. Jean — December 9, 2010 @ 12:03 pm

    Hi Just wanted to say that I’m such a fan of your site! Wonder if you watched Ratatouille, where the Chef wrote a book “Anyone Can Cook”? Well your easy-to-follow recipes and motivating pictures of the end products is a true testament to that statement!

    I’ve tried a few of your recipes and each one was a successful attempt. Thanks for making cooking fun and enjoyable for me!! I will definitely try these out for Christmas and spread the festive cheer to loved ones by feeding them these muffins. ^^v

    Reply

    • wiffy replied: — December 11th, 2010 @ 12:48 am

      Hi Jean, thanks so much for your kind words! I’m touched. Yes, I watched Ratatouille, that’s one of my fave movies and it had inspired me to cook too :) happy cooking ^_^

      Reply

  4. Helen Hadley — September 17, 2011 @ 9:55 pm

    Hi, Just wondering how much raisins to add? The ingredient list is blank for raisins :o)
    xx

    Reply

  5. Felicia — November 17, 2011 @ 2:05 pm

    Hi Wiffy

    Your photos are so beautiful! These muffins look easy to bake and I am very sure it will be nice for Christmas. Need to practice before mass production for colleagues. May I know how much raisins did you add? Your ingredient list did not indicate for raisins. However, your photo and title flag out raisins :o). Thanks!

    Felicia

    Reply

    • wiffy replied: — December 6th, 2011 @ 9:37 am

      add 50g, or to taste. Sorry I have amended the recipe :)

      Reply

  6. Andrew — December 6, 2011 @ 9:25 am

    Caster sugar? I think I’m going to have to search for that one…I’m not sure what it is…

    Reply

    • wiffy replied: — December 6th, 2011 @ 9:35 am

      you can use super fine sugar too.

      Reply

  7. Tukkie — September 28, 2012 @ 12:49 pm

    Thanks for sharing the recipe, I made it and they came out rather pretty by the way I reduced the amount of sugar (a bit less than a cup) otherwise it will become too sweet for me. Enjoy baking everyone :)

    Reply

  8. Lin — November 20, 2012 @ 5:03 am

    Can these wonderful muffins be made as mini muffins? Wonder if they will be as moist. Same temp & what do you estimate on time?

    Reply

  9. agapeshjk — December 3, 2012 @ 1:09 pm

    Hi Wiffy!
    your muffins looks great and i’m trying it out. just want to check is the amount of sugar correct? in your receipt for cranberry muffins, the amount is only 100g. Thanks! :)

    Reply

    • wiffy replied: — December 4th, 2012 @ 2:43 am

      Hi! The amount is correct. The reason cranberry sauce muffins contain much lesser sugar, is because the cranberry sauce is already very sweet, hence sugar is reduced.

      If you prefer less sugar, you may reduce to taste, then test taste the batter and add sugar accordingly before baking.

      Reply

      • agapeshjk replied: — December 4th, 2012 @ 1:44 pm

        Thanks Wiffy! will try that out..

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