These festive muffins bring warm holiday flavors into a simple bake — with cinnamon, orange, chocolate, and tart cranberries. They rise into golden, tender cakes studded with chocolate and fruit, then get a sweet orange glaze on top. Soft on the inside, slightly crisp on top — they’re perfect for holiday breakfasts, cozy breakfasts-in-bed, or gifting to loved ones wrapped up for Christmas morning.
Ingredients
- 125 g unsalted butter, melted and cooled slightly
- 250 g self-raising flour
- 1 teaspoon bicarbonate of soda
- 200 g golden caster sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon freshly grated nutmeg (or ground nutmeg)
- 150 g natural yogurt
- 1 teaspoon vanilla extract
- 2 medium eggs
- Zest and juice of 1 orange
- 150 g chopped chocolate (white, milk or dark)
- 50 g dried cranberries
- For the glaze: icing sugar plus some fresh orange juice to mix a thin icing
- Optional: a sprinkle of pearl sugar on top before serving
Recipe Info
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: ~50 minutes
- Servings: 12 muffins
- Cuisine: British / Festive Baking
- Course: Breakfast / Snack / Dessert
Instructions
- Preheat the oven to 180 °C (160 °C fan) and line a 12-cup muffin tin with paper liners.
- In a bowl, whisk together the flour, bicarbonate of soda, caster sugar, cinnamon, nutmeg, and a pinch of salt.
- In another bowl, combine the melted butter, yogurt, vanilla, eggs, orange zest and half the orange juice. Mix until smooth.
- Pour the wet mixture into the dry ingredients, stir briefly. Then fold in the chopped chocolate and dried cranberries until evenly spread. Avoid overmixing.
- Spoon the batter evenly into the paper cases, filling each about three-quarters full.
- Bake for 30 minutes — muffins should rise and turn golden. Test doneness with a skewer in the centre; if wet batter sticks, bake a few more minutes.
- While muffins cool in the tin for 10 minutes, whisk icing sugar with remaining orange juice to create a thin glaze.
- When muffins are slightly cooled but still warm, brush the orange glaze over the tops. If you like, sprinkle a little pearl sugar on top for extra crunch. Let them cool completely before serving or packing.
Tips & Variations
- For a lighter version, use half plain flour and half whole-wheat self-raising flour.
- Replace chocolate with white chocolate chips or chopped nuts for different textures.
- Swap dried cranberries for mixed dried fruit (raisins, cherries, orange peel) for a more traditional festive flavour.
- Add a pinch of ground cloves or ginger to the spice mix for deeper Christmas spice warmth.
- These muffins freeze well. Once cooled, wrap individually and freeze — thaw or warm gently before serving.
Approximate Nutrition (per muffin, 1 of 12)
- Calories: ~340 kcal
- Protein: ~5 g
- Fat: ~14 g
- Carbohydrates: ~48 g
- Fibre: ~1 g
- Sugars: ~25 g (includes natural + added sugar)
- Salt: ~0.6 g
Ingredients
Method
- Preheat the oven to 180 °C (160 °C fan) and line a 12-cup muffin tin with paper liners.
- In a bowl, whisk together the flour, bicarbonate of soda, caster sugar, cinnamon, nutmeg, and a pinch of salt.
- In another bowl, combine the melted butter, yogurt, vanilla, eggs, orange zest and half the orange juice. Mix until smooth.
- Pour the wet mixture into the dry ingredients, stir briefly. Then fold in the chopped chocolate and dried cranberries until evenly spread. Avoid overmixing.
- Spoon the batter evenly into the paper cases, filling each about three-quarters full.
- Bake for 30 minutes — muffins should rise and turn golden. Test doneness with a skewer in the centre; if wet batter sticks, bake a few more minutes.
- While muffins cool in the tin for 10 minutes, whisk icing sugar with remaining orange juice to create a thin glaze.
- When muffins are slightly cooled but still warm, brush the orange glaze over the tops. If you like, sprinkle a little pearl sugar on top for extra crunch. Let them cool completely before serving or packing.
Notes
- Protein: ~5 g
- Fat: ~14 g
- Carbohydrates: ~48 g
- Fibre: ~1 g
- Sugars: ~25 g (includes natural + added sugar)
- Salt: ~0.6 g
FAQs
Can I use regular granulated sugar instead of golden caster sugar?
Yes — you can substitute regular sugar. Texture and flavour remain similar; golden sugar adds a slightly richer, caramel note.
Will the muffins stay moist if stored?
Yes — if kept in an airtight container, they remain soft for 2–3 days. For longer storage, freeze once cooled.
Can I skip the glaze?
Absolutely — the muffins are delicious plain. The glaze adds a sweet citrusy finish but isn’t essential.
Can I make them dairy-free / vegan?
You could: try substituting yogurt with a plant-based alternative, and use dairy-free chocolate. Egg substitution may affect texture.
