Fabulous fruitcake muffins

Those dark and mysterious fruitcakes you remember from childhood seemed to sit on a shelf all season without anyone touching them. Imagine the new (delicious) memories you’ll make with these hand-held treats.

This isn’t your great-aunt’s funky fruitcake! These fabulous fruitcake muffins maintain tradition, but with a twist.

I thought it was time to enjoy the tradition of fruitcake (instead of storing it on the shelf), so I whipped up a new version. I kept the redeeming qualities of standard fruitcake, like candied fruit, nuts and brandy, but kicked the long bake time, heaviness and dark presentation to the curb.

I love how the flavors in these muffins shine through (don’t underestimate the power of orange zest!), and that they’re just the right size for everyone to enjoy. I added brandy to the ingredient list, but if you’d rather leave it out, feel free to replace it with orange juice or a dash of pure vanilla extract. As for the dried fruit, use your favorite. I like using cranberries, but you could use dates, raisins or even dried pineapple.

Fabulous fruitcake muffins recipe

Yields 12

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon dried cinnamon
• 1/8 teaspoon dried ginger
• 2 eggs
• 1 cup plain Greek yogurt
• 2/3 cup packed brown sugar
• 6 tablespoons unsalted butter, melted
• 1-1/2 tablespoons brandy
• 1 tablespoon orange zest
• 1/2 cup dried cranberries
• 1/3 cup candied ginger, diced very small
• 1/3 cup chopped toasted pecans

Directions:

1. Preheat your oven to 425 degrees F. Line a light muffin tin with muffin papers or silicone muffin cups. Set aside.
2. In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon and ginger. Whisk to combine.
3. In a separate bowl, add the eggs and beat them lightly. Add the brown sugar and mix until combined. Next add the yogurt, butter, brandy and orange zest. Mix well until combined.
4. Add the egg mixture to the flour mixture and use a wooden spoon to blend the mixture until combined.
5. Fold in the cranberries, candied ginger and pecans.
6. Use a spoon to fill each muffin cup about 3/4 of the way to the top (the batter is thick).
7. Bake for about 12-15 minutes. Check the muffins as they bake, and if they are browning too fast, reduce the heat to 350 degrees F for the remaining baking time.
8. The muffins are done when a knife inserted into the center comes out clean, and the tops are lightly golden.
9. Transfer the muffin tin to a wire rack to cool for several minutes, then remove the muffins from the pan.

You’ll want these fruitcake muffins in your holiday future!

More holiday recipes

Maple and cranberry sticky buns
Hot chocolate cupcakes
Brown sugar ginger rosemary crisps