Those dark and mysterious fruitcakes you remember from childhood seemed to sit on a shelf all season without anyone touching them. Imagine the new (delicious) memories you’ll make with these hand-held treats.
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.
Fabulous fruitcake muffins recipe
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon dried cinnamon
- 1/8 teaspoon dried ginger
- 2 eggs
- 1 cup plain Greek yogurt
- 2/3 cup packed brown sugar
- 6 tablespoons unsalted butter, melted
- 1-1/2 tablespoons brandy
- 1 tablespoon orange zest
- 1/2 cup dried cranberries
- 1/3 cup candied ginger, diced very small
- 1/3 cup chopped toasted pecans
- Preheat your oven to 425 degrees F. Line a light muffin tin with muffin papers or silicone muffin cups. Set aside.
- In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon and ginger. Whisk to combine.
- In a separate bowl, add the eggs and beat them lightly. Add the brown sugar and mix until combined. Next add the yogurt, butter, brandy and orange zest. Mix well until combined.
- Add the egg mixture to the flour mixture and use a wooden spoon to blend the mixture until combined.
- Fold in the cranberries, candied ginger and pecans.
- Use a spoon to fill each muffin cup about 3/4 of the way to the top (the batter is thick).
- Bake for about 12-15 minutes. Check the muffins as they bake, and if they are browning too fast, reduce the heat to 350 degrees F for the remaining baking time.
- The muffins are done when a knife inserted into the center comes out clean, and the tops are lightly golden.
- Transfer the muffin tin to a wire rack to cool for several minutes, then remove the muffins from the pan.
You’ll want these fruitcake muffins in your holiday future!