Panettone Muffins

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Hands-on time:
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Yield: 12 muffins

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These tender, golden muffins mimic the flavor of Italy's classic Christmas bread, panettone. They're flavored with Fiori di Sicilia — "Flowers of Siciliy" — traditionally used to flavor panettone.

Panettone Muffins

star rating (27) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 10/25/2010


  • 1 1/2 cups diced dried fruit*
  • 1/4 cup apple juice, orange juice, rum, or a mixture
  • 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 extract
  • 2 tablespoons King Arthur Cake Enhancer, optional, for enhanced freshness
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 2/3 cup milk
  • 2 generous tablespoons coarse white sparkling sugar, for topping
  • *Our Favorite Fruit Blend — diced apricots, raisins, pineapple cubes, chopped dates, and sweetened cranberries — is a good choice here

Tips from our bakers

  • Don't want to microwave the dried fruit? Simply mix it with the liquid, cover, and let it rest at room temperature overnight.
  • Using 1/8 teaspoon Fiori di Sicilia will give you a mild hint of flavor; 1/4 teaspoon will be much more assertive.


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1) Mix the dried fruit and liquid of your choice in a bowl. Cover the bowl, and let the fruit sit overnight. Or speed up the process by heating fruit and liquid in the microwave till very hot, then cooling to lukewarm/room temperature, about 1 hour.

2) Preheat the oven to 375°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

3) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugar until smooth.

4) Add the eggs, beating to combine.

5) Stir in the Fiori and vanilla.

6) Whisk together the Cake Enhancer, baking powder, salt, and flour. Stir the dry ingredients into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

7) Stir in the fruit, with any remaining liquid.

8) Spoon the batter evenly into the prepared pan, filling the cups quite full. Sprinkle the tops of the muffins generously with the coarse sugar.

9) Bake the muffins for 18 to 20 minutes, or until they're a sunny gold color on top, and a cake tester inserted into the middle of one of the center muffins comes out clean.

10) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. Transfer them to a rack to cool.

Yield: 12 muffins.

Nutrition information

Serving Size: 1 muffin (91g) Servings Per Batch: 12 Amount Per Serving: Calories: 270 Calories from Fat: 70 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Cholesterol: 40mg Sodium: 190mg Total Carbohydrate: 47g Dietary Fiber: 2g Sugars: 27g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 02/10/2015
  • from
  • I loved this recipe. It was easy to make and delicious.
  • star rating 01/09/2015
  • mrmoran from KAF Community
  • These are my all-time favorite muffins. Made with Favorite Fruit Blend. The Fiori di Sicilia imparts both an appealing aroma and, more importantly, a great citrus flavor. Think I'll be making these year 'round, not just at Christmas.
  • star rating 12/24/2014
  • mds117 from KAF Community
  • I made these today. Excellent recipe. Reduced sugar to 1/2 cup. Very delicious. definitely a keeper. Thanks KAF.
  • star rating 12/21/2014
  • Donna from NC
  • Absolutely perfect in taste and texture.
  • star rating 12/14/2014
  • mpstonge from KAF Community
  • Huge hit! I used half whole wheat flour, only 1 tbsp oil, and 1/2 cup sugar. I put the dough straight in the muffin tins. The muffins rose very nicely, we're just sweet enough from the dried fruit and very tasty. Will definitely make again!
  • star rating 07/04/2014
  • veralcarroll from KAF Community
  • Fantastic! I didn't have apple or orange juice or rum, so I used some Grand Marnier and it paired well with the fiore di sicilia. Quick and easy to make and absolutely delicious.
  • star rating 12/26/2013
  • member-pwsadd from KAF Community
  • This is now my breakfast of choice. I made these for gifts this Christmas and am so happy with the results I am planning on making they again just to freeze and have for myself. The muffin is light for being a fruit bread and the KA dried fruit mix soaked in rum added so much flavor, hot they do not need even a bit of butter on them. Try them.
  • star rating 12/26/2013
  • Denise from Denver, Colorado
  • This will be my go to recipe every Christmas. It iss a fabulous version of panettone. The cooking time was perfect which is hard to hit on a full loaf. I made this gluten free substituting cup 4 cup brand "flour". I also candied chestnuts and added them to the fruit. The fiori di sicilia is an absolute must. No panettone should be without it. I macerated the candied mixed peel with ginger liquor one time and orange liquor the next. Both were worth repeating.
  • star rating 01/01/2013
  • from
  • star rating 12/28/2012
  • Pam from Temple, TX
  • Yum!! This is a great tasting moist muffin with a super texture. I followed the recipe exactly as given. I used mostly apple cider with 2 teaspoons of rum for the 1/4 cup of juice. I used 9oz of my own dried fruits of cranberries, apricots, dates and raisins.They tasted great right out of the oven but even better the next day and next.
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