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Easy Mini fruit cake muffins

Mini Fruit Cake Muffins

Learn to make delicious mini fruit cake muffins with mixed dried fruit and warm spices. Perfectly portioned treats ready in under an hour. Easy baking instructions.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 250 kcal

Equipment

  • mixing bowl
  • oven
  • muffin tin
  • measuring cups
  • measuring spoons
  • whisk
  • stand mixer
  • rubber spatula
  • wire rack

Ingredients
  

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup unsalted butter softened (1 stick)
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 1 1/2 cups mixed dried fruit such as raisins, cranberries, and candied orange peel

Instructions
 

  • Preheat your oven to 375 degrees F (190 degrees C). Line a standard 12-cup muffin tin with paper liners or grease generously with non-stick cooking spray, ensuring all surfaces are coated.
  • In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, ground cinnamon, ground nutmeg, and salt until well combined and no lumps of brown sugar remain.
  • In a separate medium bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter until creamy. Gradually add the two large eggs, one at a time, beating well after each addition until fully incorporated, then stir in the vanilla extract.
  • With the mixer on low speed, or by hand, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk. Begin and end with the dry ingredients. Mix just until combined and no streaks of flour remain; be careful not to overmix, as this can lead to tough muffins.
  • Gently fold in the mixed dried fruit using a rubber spatula until evenly distributed throughout the batter.
  • Divide the batter evenly among the prepared muffin cups, filling each cup about two-thirds full.
  • Bake for 18 to 22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.
  • Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Let muffins cool in the tin for 5 minutes before transferring to a wire rack.
Keyword baking, fruit cake, mini muffins