Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cup 230g chopped dried fruit mix
  • 1/4 cup 60ml rum or orange juice
  • 1/4 cup 60g unsalted butter, softened
  • 2 tablespoons vegetable oil
  • 2/3 cup 130g granulated sugar
  • 2 large eggs
  • 1/4 teaspoon Fiori di Sicilia
  • 2 1/4 cups 270g all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup 160ml whole milk
  • 1/4 cup 35g pearl sugar or coarse sanding sugar

Instruction

  • Place the dried fruit and rum (or OJ) in a large bowl and stir. Cover the bowl with plastic wrap and leave to stand overnight.
  • Preheat the oven to 375°F. Line a muffin tin with 12 paper liners, or use 12 free-standing mini panettone cups (see blog post).
  • Place the butter oil and sugar in a medium mixing bowl. Beat with an electric mixer until well combined. Beat in the eggs and Fiori di Sicilia.
  • In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients to the creamed butter mixture alternately with the whole milk; begin and end with flour. Stir in the fruit and any liquid that remains.
  • Spoon the batter into the prepared liners or cups. Sprinkle the tops with pearl sugar. Bake regular sized muffins for 18-20 minutes; mini panettone-sized muffins for 25-30 minutes, or until the muffins are golden on top and a toothpick tester inserted into the centers of the muffins comes out clean.
  • Transfer the muffins to a wire rack and let the cool. Serve warm or at room temperature.