Fruit Cake Muffins
Sweet and fruity muffins bursting with candied cherries, pineapple, and raisins, perfect for breakfast, snack, or brunch, appealing to those who love moist, flavorful baked treats.
Ingredients
Instructions
- Preheat oven to 400°F.
- In a mixing bowl, stir together the flour, brown sugar, baking powder, and salt.
- In a separate bowl, stir together the egg, milk, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir to make a lumpy batter.
- Fold in the diced candied cherries, candied pineapple, and raisins.
- Spoon the batter into greased muffin tins, filling about 2/3 full.
- Bake for 25 to 30 minutes until golden and cooked through.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you don't have brown sugar, you can substitute with white sugar and add a tablespoon of molasses. You can also use other dried fruits, like apricots or cranberries, instead of raisins. For a unique twist, consider adding a teaspoon of cinnamon or nutmeg for extra warmth. These muffins are great for breakfast or as a snack.
Serving Suggestions
These fruit cake muffins are perfect for breakfast or a midday snack. Serve them warm with a pat of butter or a drizzle of honey. They pair beautifully with a cup of coffee or Malted Hot Chocolate Microwave for a cozy treat. For a festive touch, consider serving them alongside a fruit salad or yogurt for a balanced meal.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer bag for up to 3 months. To reheat, simply microwave for 20-30 seconds or place in a preheated oven at 350°F for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Cake Muffins contains roughly 225 calories, with 4g protein, 44g carbohydrates, and 4g fat. It is a good source of calcium (16% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 870mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. However, for the best texture, it's recommended to bake them fresh. If you've already baked the muffins, they can be stored as mentioned above.
What can I use instead of candied fruit?
If you prefer a healthier option, you can replace the candied fruit with fresh or dried fruits like chopped apples, pears, or even unsweetened coconut. Just adjust the sugar in the recipe accordingly to account for the sweetness of the candied fruits.
How can I tell when the muffins are done baking?
Muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean or with just a few crumbs attached. If the tops spring back when lightly pressed, they are also a good indication that they are ready.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).