Christmas Muffins

• unsalted butter↗125g g
• self‑raising flour↗250g g
• baking soda↗1 tsp tsp
• golden sugar↗200g g
• cinnamon↗2 tsp tsp
• nutmeg↗¼

  freshly grated

• natural yogurt↗150g g
• vanilla extract↗1 tsp tsp
• eggs↗2 medium
• orange↗1

  zest and juice

• chocolate↗150g g

  (white, milk or dark), chopped

• dried cranberries↗50g g
• powdered sugar↗50g g
• pearl sugar crumble↗2 tbsp tbsp

  (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4 and line a 12‑cup muffin tin with paper liners.

2. 2

   Melt the butter in the microwave or in a small saucepan over low heat, then let it cool for 10 minutes. Meanwhile, in a large bowl combine the flour, soda, sugar, cinnamon and nutmeg with a pinch of salt.

3. 3

   Add the yogurt, vanilla extract and eggs to the cooled butter and mix well. Fold the wet ingredients into the dry, adding orange zest and juice, chocolate and dried cranberries. Mix until no flour lumps remain.

4. 4

   Divide the batter evenly among the paper liners, then bake for 30 minutes until they rise and turn golden. Check doneness by inserting a skewer into the centre of a muffin (choose one in the middle of the tray). If wet batter remains on the skewer, return to the oven for another 5 minutes.

5. 5

   Remove the muffins from the oven and let them cool in the pan for at least 10 minutes. Meanwhile, mix the powdered sugar with enough orange juice to make a pourable glaze. Spread the orange glaze over each muffin, then sprinkle a little pearl sugar crumble if using. Allow to cool before serving. Store in an airtight container for up to five days or freeze for up to two months.