Christmas Morning Jewelled Muffin Mix in a Jar
Start your holiday morning with a touch of magic by gifting or baking this delightful Christmas Morning Jewelled Muffin Mix in a Jar. This festive DIY recipe makes baking effortlessly elegant, featuring layers of all-purpose flour, warm spices like cinnamon and nutmeg, and bursts of color from dried cranberries, apricots, and creamy white chocolate chips. Optional additions of nuts add a satisfying crunch, rounding out the muffin’s irresistible texture. Perfect for gift-giving, this mix comes pre-portioned in a charming glass jar, adorned with a festive tag detailing simple instructions for whipping up a dozen golden, fluffy muffins in just over 30 minutes. A versatile and thoughtful treat, these muffins are ideal for cozy holiday mornings or as an edible gift that’s as beautiful to look at as it is to enjoy.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 cups Dried cranberries
- 0.5 cups Chopped dried apricots
- 0.5 cups Chopped pecans or walnuts (optional)
- 0.5 cups White chocolate chips
Instructions
Layer the ingredients in a 1-quart glass jar in the following order: all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, ground nutmeg, dried cranberries, chopped dried apricots, chopped nuts (if using), and white chocolate chips. Press each layer down firmly to ensure everything fits snugly.
Seal the jar tightly and attach a festive tag with the additional wet ingredients and baking instructions.
When ready to bake, preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, combine the muffin mix with 2 large eggs, 3/4 cup milk, and 1/3 cup vegetable oil. Stir until just combined, being careful not to overmix.
Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy warm or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 29.7 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 130 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
