I still remember the first time the scent of these Mini Fruit Cake Muffins curled its way out of my oven and wrapped my entire kitchen in a hug of warm spice and sweet fruit. It was a grey Sunday afternoon, and I was craving something that felt like a celebration but didn’t require a whole afternoon of fuss. I’d been tinkering with a classic fruit cake idea, wanting to make it more… snackable. The result was these adorable, perfectly spiced little muffins, studded with jewel-toned fruits and so incredibly moist. That first bite, still warm from the oven with a pat of melting butter, was pure joy. They’ve since become my go-to for cozy mornings, holiday platters, and anytime I need a little edible sunshine.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 large eggs, at room temperature
- 3/4 cup packed light brown sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups mixed dried fruit (I use a combo of raisins, chopped dried apricots, and candied cherries – see tips below!)
- 1/2 cup chopped walnuts or pecans (optional, but recommended)
Let’s talk about the fruit for a second, because this is where your personality shines. I’ve tried this with just raisins, and it’s fine, but trust me, the mix is everything. I love the tang from apricots and the chewy sweetness of cherries. If you’re not a fan of super-sweet candied fruit, try dried cranberries or even chopped dates. And please, don’t skip the spices—they are the soul of this muffin. That cinnamon and nutmeg combo is non-negotiable in my kitchen for creating that classic, warm fragrance.(See the next page below to continue…)