Mincemeat Muffins (Gluten Free, Dairy Free)

Mincemeat Muffins (Gluten Free, Dairy Free)

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These light and fluffy, studded with dried fruit, Mincemeat Muffins make for the perfect, festive Christmas muffins! So, get out what’s left from the mincemeat you made earlier this year, and lets make some festive muffins!

Here’s another way to use up anyone leftover mincemeat before Christmas day is upon us.

These mincemeat muffins make the perfect festive treat and the great thing about them is they can be enjoyed all year round. All the dried fruit in the mincemeat adds a nice sweetness to these muffins, while the warm spices makes them incredibly festive.

flatlay of mincemeat muffins

Homemade Mincemeat vs Store Bought.

For me personally, i like to make my own mincemeat its simple to make and easy to customise. You can use a variety of dried fruit and spices. For a more traditional mincemeat use raisins, currants. mixed peel, apple, nutmeg, mixed spice. orange zest and juice and sugar.

Store bought mincemeat is easy to find in any supermarket from November to January. Most brands have a similar ingredients, with some containing brandy or port. You can buy gluten and dairy free version of mincemeat in the baking isle of most supermarkets. I choose to make my own as store bought ones are high in sugar.

spoonful of mincemeat

Ingredients Needed For Mincemeat Muffins.

•Gluten free self raising flour

•Homemade or store bought mincemeat

•Dairy free butter


•Coconut milk

Coconut sugar


•Ground cloves

•Mixed spice

bite shot of mincemeat muffin

What is Mincemeat?

The modern day version of mincemeat is a mixture of chopped dried fruit, distilled spirits and spices. Originally, mincemeat contained meat, vegetables and suet.

More Festive Treats to Make.

Chocolate Peppermint Cookies (Gluten Free, Dairy Free)

Deep Filled Mince Pie (Gluten Free, Dairy Free)

Soft Gingerbread Men (Gluten Free, Vegan)

Final Result

Moist and fluffy mincemeat muffins that are gently spiced and have a hidden layer of fruity mincemeat inside. Perfect for using up those half-used jars of mincemeat, and best of all they can be made in under 30 minutes.

mincemeat muffin

Mincemeat Muffins (Gluten free, Dairy Free)

These light and fluffy, studded with dried fruit, Mincemeat Muffins make for the perfect, festive Christmas muffins! So, get out what’s left from the mincemeat you made earlier this year, and lets make some festive muffins!

Course Dessert, Snack
Cuisine dairy free, gluten free
Keyword Mincemeat Muffins
Prep Time 15 minutes
Cook Time 16 minutes
Servings 10


Muffin Mixture

  • 200 grams Gluten Free self raising flour with xanthan gum
  • 200 grams Mincemeat Homemade or store bought
  • 25 grams Coconut sugar
  • 35 grams Dairy free butter
  • 1 medium Egg
  • 125 ml Coconut milk
  • 1 1/2 tsp Cinnamon
  • 1 tsp Mixed spice
  • 1/2 tsp Ground cloves
  • 1 tsp Rum extract optional


  • 60 grams Flaked almonds
  • 50 grams Dried cranberries
  • 50 grams Goji berries
  • 250 ml Orange Juice
  • 125 ml Whisky optional
  • 125 ml Water
  • 1 1/2 tsp Cinnamon
  • 3 tsp Mixed spice
  • 1/2 tsp Ground cloves
  • 1/2 tsp Nutmeg
  • 1 tsp Ground Ginger


Homemade Mincemeat

  1. In a small pot add all the mincemeat ingredients and stir to combine.

  2. Bring the mincemeat mixture to a boil then reduce to a simmer for 10 minutes.

  3. Once the mixture has reduced down turn of the heat and leave to cool.

  4. Store the mincemeat in an airtight container in the fridge for 1-2 weeks.

  5. This recipe makes more mincemeat then needed for these mincemeat muffins. Check out the rest of the recipes on the blog to use up the leftover mincemeat.

Muffin Mixture

  1. Pre heat oven to 180c.

  2. In a large bowl mix together the dry ingredients. Stir to combine.

  3. Melt the melt the butter in the microwave in 10 second burst until completely melted. Add to the dry mixture and stir to combine.

  4. Add the coconut milk and egg mix together.

  5. Stir in the mincemeat either store bought or homemade.

  6. Scoop the mixture into a silicone muffin tray. Fill them 3/4 of the way full.

  7. Cover the muffin tray with a piece of greased tin foil. This helps them to get an even rise. Bake them for 8 minutes at 180c.

  8. After 8 minutes remove the tin foil and return the muffins to the oven for another 8 minutes.

  9. Once golden brown on top and a tooth pick insert into the centre comes out clean. Remove from the oven and leave to cool for 5 minutes before removing from the muffin tray.

  10. Leave to cool completely on a wire rack.

  11. Store muffins in an airtight container for 3-5 days for the best taste. Heat the muffins in the microwave for 10-20 seconds for that fresh baked taste and texture.

twin picture of mincemeat muffins

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