Mincemeat Mini Muffins With Sherry Butter Recipe

Name: Mincemeat Mini Muffins With Sherry Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 3/4 cup whole wheat flour; 1/4 teaspoon freshly ground nutmeg; 3 teaspoons baking powder; 1/4 teaspoon salt; 1/4 cup sugar; 1/2 cup chopped walnuts or 1/2 cup pecans; 1 cup plain yogurt, stirred; 2 large eggs; 1 cup prepared mincemeat (from a jar); 2 tablespoons unsalted butter, melted and cooled; SHERRY BUTTER; 1/4 cup unsalted butter, AT ROOM TEMPERATURE; 1/4 cup confectioners' sugar (called also powdered or icing sugar); 1 tablespoon cream sherry

Servings: persons

1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 teaspoon freshly ground nutmeg
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar
1/2 cup chopped walnuts or 1/2 cup pecans
1 cup plain yogurt, stirred
2 large eggs
1 cup prepared mincemeat (from a jar)
2 tablespoons unsalted butter, melted and cooled
SHERRY BUTTER
1/4 cup unsalted butter, AT ROOM TEMPERATURE
1/4 cup confectioners' sugar (called also powdered or icing sugar)
1 tablespoon cream sherry

1
FOR THE MINI MUFFINS: Preheat the oven to 400u00b0F Butter 36 miniature muffin cups.
2
In a mixing bowl, combine the flours, nutmeg, baking powder, salt, sugar, and nuts.
3
In a small bowl, combine the yogurt, eggs, mincemeat, and butter. Add the mincemeat mixture to the dry ingredients and blend just until combined; don't over mix.
4
Scoop the batter into the muffin cups and bake for 10 to 15 minutes or until a wooden skewer inserted in the center of a muffin comes out clean. Remove from cups and cool on a wire rack. Serve warm with Sherry Butter. Makes 36 miniature muffins.
5
FOR THE SHERRY BUTTER: In a small bowl, cream together all of the ingredients. With an electric mixer beat at high speed until light and fluffy. Turn into a serving bowl and serve without chilling.
6
The Great Holiday Baking Book.Beatrice Ojakangas.

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup all-purpose flour, 3/4 cup whole wheat flour, 1/4 teaspoon freshly ground nutmeg, 3 teaspoons baking powder, and more.

Yes, Mincemeat Mini Muffins With Sherry Butter falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mincemeat Mini Muffins With Sherry Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions