📖 Recipe
Panettone Muffins
adapted from King Arthur Flour
Servings: 12
Ingredients
- 1 ½ cup dried fruit (I used cherries, cranberries, apricots, and candied ginger)
- ¼ cup apple juice, orange juice, or rum (I used half apple cider and half rum)
- ¼ cup butter
- 2 tablespoons vegetable oil
- ⅔ cup granulated sugar
- 2 eggs
- ⅛ teaspoon lemon extract
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoons salt
- 2 ¼ cup all-purpose flour
- ⅔ cup milk
- 2 tablespoons coarse sparkling sugar for topping
Instructions
- Combine dried fruit and apple juice/liquid. Soak overnight, stirring occasionally.
- Line a 12-cup muffin tin with paper liners. Cream the butter, oil, and sugar until smooth and creamy. Add eggs and extracts. Mix dry ingredients, and add to the batter, alternating with the milk. You should begin and end with the flour. All flour should be incorporated, but do not overmix. Stir in the fruit and its liquid. Divide the batter among the muffin cups; they will be full. Sprinkle sparkling sugar on top. Bake at 375F for 18-20 minutes (mine took 16), until a toothpick in the center comes out clean.
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