Mini Fruit Cake Muffins

Step-by-step instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a mixing bowl, whisk together the flour, baking powder, ground cinnamon, and salt until well combined.
In a separate bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract.
Gradually mix the dry ingredients into the butter mixture, alternating with the milk, until just combined. Be careful not to overmix!
Gently fold in your choice of dried fruits until evenly distributed in the batter.
Fill each muffin cup about two-thirds full with batter, which will allow for the muffins to rise perfectly.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Best ways to enjoy it

These Mini Fruit Cake Muffins shine when served warm, but they’re equally delightful at room temperature. Pair them with a dollop of cream cheese or a sprinkle of powdered sugar for a gourmet touch. You might also consider serving them alongside a scoop of yogurt or a fresh fruit salad to create a well-rounded breakfast or brunch spread. Consider drizzling them with a light glaze for an extra special treat!

Storage and reheating tips

Storing your Mini Fruit Cake Muffins is simple! Keep them in an airtight container at room temperature for up to three days. If you want to extend their life, they freeze beautifully. Just make sure they’re completely cooled, then wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can last in the freezer for up to three months! When you’re ready to enjoy them, just thaw them at room temperature and warm them in the oven for a few minutes for that fresh-baked taste again.

Helpful cooking tips

To achieve the best results with your Mini Fruit Cake Muffins, start with room-temperature ingredients, especially the butter and eggs, as they will mix more evenly. If you can, use a mix of dried fruits for a delightful variety of flavors in each muffin. Also, try not to overmix once you combine the wet and dry ingredients — this helps to keep your muffins light and fluffy. Finally, watch your baking time closely, as ovens can vary; you want them to be gently golden on top.

Creative twists

Feel free to get creative with your Mini Fruit Cake Muffins! Swap the all-purpose flour for whole wheat for a healthier alternative or try adding nuts for added crunch. Want a tropical twist? Incorporate dried pineapple or coconut into the mix! You could even experiment with spices — try adding nutmeg or ginger for a more aromatic flavor profile.

Common questions

Q: How long does the batter last in the fridge?
A: If you decide to prepare the batter ahead of time, it’s best to bake it right away for optimal freshness. However, if you have leftover batter, you can refrigerate it for up to 24 hours.

Q: Can I make these muffins gluten-free?
A: Absolutely! Substitute the all-purpose flour with a gluten-free blend, making sure it has a binding agent like xanthan gum.

Q: What’s the best way to defrost frozen muffins?
A: The easiest method is to leave them in the refrigerator overnight or at room temperature for a few hours. For a quick fix, pop them in the microwave for about 15-20 seconds.