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Panettone muffins with dried fruit and butter, served with tea.

Panettone Muffins (Perfect for Christmas Breakfast)

Bree Hester
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Course Breakfast, Brunch, Dessert
Cuisine Italian
Servings 12
Calories 304 kcal

Ingredients
  

  • 1 1/2 cups diced dried fruit
  • 1/4 cup Captain Morgan Spiced Rum
  • 1/4 cup butter
  • 2 tablespoons vegetable oil
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/8 to 1/4 teaspoon Fiori di Sicilia to taste
  • 1 teaspoon vanilla extract2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour2/3 cup milk
  • 2 generous tablespoons coarse white sparkling sugar for topping

Instructions
 

  • In a small bowl, soak fruit with rum. Let stand overnight. If you are in a hurry, put it in the microwave until hot them let cool and use.
    Soaking diced dried fruit for Panettone Muffins in a glass measuring cup with rum.
  • Cream together butter, oil, and sugar. Add eggs, Fiori di Sicilia, and vanilla. In another bowl, whisk together baking powder, salt, and flour. Set aside.
    Creaming together butter, oil, and sugar for Panettone Muffins in a mixing bowl.
  • Stir in one third of the flour mixture, add half of the milk. Repeat, making sure to begin and end with flour. Add the dried fruit and gently fold into the batter.
    Adding eggs to creamed butter and sugar for Panettone Muffins.
  • In another bowl, whisk together baking powder, salt, and flour. Set aside.
    Fine white flour in a glass bowl for baking, with a spatula, on a dark countertop.
  • Stir in one third of the flour mixture, add half of the milk.
    Stirring flour and milk into the Panettone Muffins batter.
  • Repeat, making sure to begin and end with flour.
    Flour being mixed into batter in a white mixing bowl on a kitchen countertop.
  • Add the dried fruit and gently fold into the batter.
    Golden raisin and dried fruit mixture in a white mixing bowl for baking recipes.
  • Divide the batter evenly into a muffin tin lined with paper liners, or you can use these pretty panettone wrappers. Next time, I would just make 6 instead of trying to stretch it to 9. Sprinkle with sugar.
    Dividing Panettone Muffin batter into paper cups on a baking sheet, topped with coarse sugar.
  • Bake in a preheated 375 degree oven for 18 to 25 minutes. The cooking time will vary depending on what you bake them in.
    Cooling panettone muffins on a wire rack in paper liners, sprinkled with coarse sugar.
  • My favorite way to eat them? Warm with butter.
    Panettone muffins with dried fruit, one split open with butter, served with tea.

Nutrition

Calories: 304kcalCarbohydrates: 38gProtein: 1gFat: 17gSaturated Fat: 9gSodium: 175mgFiber: 0.5g
Keyword Christmas Muffins, Easy Panettone Muffins, Holiday Breakfast, Italian Muffins, Panettone Muffins, Panettone Recipe,
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