Mini Fruit Cake Muffins (Print Version)
Mini muffins packed with dried fruits, nuts, and cozy spices for a festive sweet treat.
# Ingredients:
→ Dry Ingredients
01 -
1 3/4 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1 teaspoon ground cinnamon
05 -
1/2 teaspoon ground nutmeg
06 -
1/4 teaspoon ground cloves
07 -
1/4 teaspoon salt
→ Wet Ingredients
08 -
1/2 cup unsalted butter, softened
09 -
1/2 cup packed brown sugar
10 -
1/4 cup granulated sugar
11 -
2 large eggs
12 -
1/3 cup orange juice
13 -
1 tablespoon orange zest
14 -
1 teaspoon vanilla extract
→ Fruits and Nuts
15 -
1 cup mixed dried fruits (such as raisins, currants, chopped dates, candied orange peel)
16 -
1/2 cup chopped walnuts or pecans
# Steps:
01 -
Preheat the oven to 350°F (175°C) and line a mini muffin pan with paper liners.
02 -
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt until well blended.
03 -
In a large bowl, cream the softened unsalted butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy.
04 -
Add the eggs one at a time to the creamed mixture, beating thoroughly after each addition.
05 -
Blend in the orange juice, orange zest, and vanilla extract until combined.
06 -
Gradually fold the dry mixture into the wet ingredients until just incorporated. Avoid overmixing.
07 -
Gently stir in the mixed dried fruits and chopped nuts, distributing them evenly throughout the batter.
08 -
Spoon the batter into the prepared muffin cups, filling each approximately three-quarters full.
09 -
Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10 -
Allow the mini fruit cake muffins to cool slightly in the pan before transferring to a wire rack to cool completely.
# Notes:
01 -
For enhanced flavor, prepare the batter with freshly grated orange zest and use a mix of dried fruits for balanced sweetness.