Christmas muffins recipe

These sweet Christmas muffins from are perfect for big kids and small

Simon: "My kids are allowed a sticky sweet treat for breakfast after Father Christmas has left our house. It might be a chocolate croissant, a choccy coin from the tree or these guys. I’m not a big chocolate fan in the morning, so I made these fellas with them last Christmas and they went down a treat. Just what I need at Christmas, another job to do."

Makes about 8 muffins


  • 100g self-raising flour
  • 100g plain wholemeal flour
  • 1 tsp baking powder
  • Pinch each of ground cinnamon, ground cloves and ground star anise
  • 2 tsp demerara sugar
  • 50g golden sultanas
  • 50g glacé cherries
  • Grated zest of 1 lemon
  • 3 tbsp clear honey
  • 75g butter
  • 1 egg
  • 125ml plain yoghurt
  • 125ml milk

For the icing

  • 100g icing sugar, sifted
  • ½ tbsp lemon juice
  • Lots of little silver balls to decorate


  1. Preheat the oven to 180°C/gas mark 4. Sift the flours, baking powder and spices into a bowl, then stir in the sugar, sultanas, cherries and lemon zest.
  2. Melt the honey and butter together. Lightly whisk the egg, yoghurt and milk together then stir in the melted, sweetened butter. Pour into the dry ingredients and mix together.
  3. Spoon the mixture into 8-10 paper muffin cases in a deep muffin tin and bake for 20 minutes until well risen and golden brown.
  4. Meanwhile make the icing. Beat the sugar with the lemon juice and about 2 tbsp cold water to make a thick, smooth icing.
  5. Lift the muffins onto a wire rack to cool. When cool, spread the icing on top of them and decorate with silver balls.

Recipe taken from The Seasoned Vegetarian by Simon Rimmer, published by Mitchell Beazley


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