Christmas Mince Streusel Muffin is extremely easy to bake. The batter is made by just mixing the DRY ingredients together in one bowl and the WET ingredients in another bowl. The add the WET ingredients to the DRY ingredients and we're done! Yes, it's just that simple. You could actually bake these muffins in the morning and serve them for afternoon tea on Christmas Day, so it's perfect for the last minute baker.
Have ready and pre-measure all ingredients needed.
Cut cold butter into small chunks and chill in refrigerator before use.
Grate the outer yellow skin of a lemon. And we're ready to make the muffins!
First, preheat oven to 180 degree C (350F). Place rack in centre of oven.
Line a 12 - 14 muffin pan with paper liners.
In a large bowl, add in the DRY ingredients: flour, sugar, baking powder,salt and lemon zest.
Whisk everything together until well combined.
Then, add in the cold butter.
Using a pastry cutter, cut the cold butter into the flour mixture until the mixture resembles coarse crumbs.
Then, set aside 1 cup of the flour mixture to make the streusel topping.
Next, add in white chocolate chips. This adds sweetness to the muffins as fruit mince is less sweet.
Mix the white chocolate into the coarse crumb mixture and set aside while we prepare the WET ingredients.
In a medium size bowl, briefly beat 2 large eggs with vanilla extract.
Add in milk.
Next, add in the spiced fruit mince. Mince fruit adds sweetness and moisture to the muffin batter.
Stir everything together.
Then add the WET mince mixture into the DRY flour mixture.
With a spatula, mix briefly. Stir until the flour mixture is JUST moistened. Do not OVER MIX or the muffins will be tough when baked.
Using an ice-cream scoop, spoon batter into the lined paper cups.
Fill each lined muffin cup to 3/4 full.
To make streusel topping, melt 2 tablespoon butter to mix with the flour mixture set aside earlier.
Place the reserved flour mixture in a bowl and add in the melted butter. Using a fork, stir until it is crumbly.
Sprinkle one heap tablespoon of the streusel on top of each muffin.
Tap a little on the streusel with the bottom of the tablespoon used to spoon the streusel to make sure the streusel sticks to the batter.
Bake the muffins in the preheated oven for about 28 minutes or until firm and a toothpick inserted into the centre of a muffin comes out clean.
Place the muffin pan to cool on wire rack for not more than 2 minutes.
Then transfer the baked muffins to cool completely on wire rack before serving.
These muffins are at their best the day they're baked. They keep well in airtight container and store at room temperature for 2 to 3 days. Refer to notes for freezing instructions. Enjoy!
For fruit mince, refer to our earlier recipe on Christmas Fruit Mince.The time taken to bake the muffins varies and is dependant on the size of the muffins. Bake from 18 to 28 minutes or until a toothpick inserted into the centre of muffins come out clean.To freeze muffins, wrap completely cooled muffins in plastic wrap or ziplock bag. These muffins can freeze for up to 3 months.To reheat frozen muffins, place them in a 180 degree C oven until heated through. Otherwise, allow muffins to thaw completely and reheat in the microwave for 20 seconds or until warm.