Panettone Muffins
These tender, golden muffins mimic the flavor of Italy's classic Christmas bread, panettone. They're flavored with Fiori di Sicilia — "Flowers of Sicily" — traditionally used to flavor panettone.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups (213g to 255g) dried fruit, diced*
- 1/4 cup (57g) apple juice, orange juice, rum, or a mixture
- 4 tablespoons (57g) butter, room temperature
- 2 tablespoons (25g) vegetable oil
- 2/3 cup (131g) granulated sugar
- 2 large eggs
- 1/8 to 1/4 teaspoon King Arthur Fiori di Sicilia, to taste
- 1 teaspoon King Arthur Pure Vanilla Extract
- 2 tablespoons (14g) King Arthur Bread and Cake Enhancer, optional, for enhanced freshness
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
- 2/3 cup (152g) milk
- 2 generous tablespoons (32g) coarse sparkling sugar, for topping
Instructions
- 1
Mix the dried fruit and liquid of your choice in a bowl. Cover the bowl, and let the fruit sit overnight. Or speed up the process by heating fruit and liquid in the microwave till very hot, then cooling to lukewarm/room temperature, about 1 hour.
- 2
Preheat the oven to 375°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
- 3
In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugar until smooth.
- 4
Add the eggs, beating to combine.
- 5
Stir in the Fiori and vanilla.
- 6
Whisk together the Cake Enhancer, baking powder, salt, and flour. Stir the dry ingredients into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
- 7
Stir in the fruit, with any remaining liquid.
- 8
Spoon the batter evenly into the prepared pan, filling the cups quite full. Sprinkle the tops of the muffins generously with the coarse sugar.
- 9
Bake the muffins for 18 to 20 minutes, or until they're a sunny gold color on top, and a cake tester inserted into the middle of one of the center muffins comes out clean.
- 10
Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. Transfer them to a rack to cool.