This isn't your great-aunt's funky fruitcake! These fabulous fruitcake muffins maintain tradition, but with a twist.
I thought it was time to enjoy the tradition of fruitcake (instead of storing it on the shelf), so I whipped up a new version. I kept the redeeming qualities of standard fruitcake, like candied fruit, nuts and brandy, but kicked the long bake time, heaviness and dark presentation to the curb.
I love how the flavors in these muffins shine through (don't underestimate the power of orange zest!), and that they're just the right size for everyone to enjoy. I added brandy to the ingredient list, but if you'd rather leave it out, feel free to replace it with orange juice or a dash of pure vanilla extract. As for the dried fruit, use your favorite. I like using cranberries, but you could use dates, raisins or even dried pineapple.
You'll want these fruitcake muffins in your holiday future!
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