Mini Fruit Cake Muffins
Mini fruit cake muffins are a delightful treat that brings joy to any occasion. With a fluffy texture and vibrant bursts of dried fruits, these muffins are perfect for brunches, holiday gatherings, or a sweet afternoon snack. Easy to make and irresistibly delicious, they’ll quickly become a favorite in your home.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes about 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1/2 cup whole milk
- 1 cup mixed dried fruits (e.g., raisins, apricots, cranberries)
- Zest of 1 lemon or orange
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat the egg and milk until frothy.
- Gently fold in the dried fruits and citrus zest.
- Combine the wet and dry mixtures until just combined; do not overmix.
- Fill each muffin cup about three-quarters full with batter.
- Bake for 18-20 minutes until golden brown and springy to touch.
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Feel free to swap out dried fruits or add nuts for extra crunch. These muffins can be frozen for up to three months.