Panettone Muffins
Panettone Muffins
(13)
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| quick-n-easy | |
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| Total time: | |
| Yield: | 12 muffins |
Ingredients
- 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
Directions
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.
Reviews
- 01/03/2012
- Made these this morning. Excellent! I followed the recipe to the tee, with the exception of the cake enhancer (didn't have it). Lovely aroma filled the kitchen. Had two they were so good! Will make again for sure!
- 02/02/2011
- soooo good! The sparkling sugar and Fiori di Sicilia make this recipe truly special - in case you're considering it, I would highly recommend *not* omitting them. I used dried cherries & cranberries that I already had. I used applesauce in place of the oil and didn't use Cake Enhancer (which is cited for "extra moistness), because applesauce adds extra moistness when subbed for oil. My husband said they were exceptional! I will be making these again!
- 01/12/2011
- I've made these twice. The first time I used fruit from the store (a year old!) and liked the recipe. The second time I used the KA fruitcake fruit blend (great stuff!) with rum and used half Splenda and half KA white whole wheat flour. I don't use the cake enhancer (not sure it needs it) but I do use the full amount of Fiori di Sicilia (more great stuff). I liked this version even better--healthier and the better fruit makes it. I will be making this recipe often if the fruit is available all year.
- 01/04/2011
- Amazing--my husband & I are not fans of fruit cakes but these are addictive. Be sure to eat them warmed--the flavors really come though.
- 12/29/2010
- Every year at Christmas time, I give my sister-in-law from Peru Panettone from the North End of Boston. This year I didn't get there, but instead baked her a batch of these muffins. They were delicious. I made another batch today for a work get together. The muffins were light and fluffy. Easy to whip up. I did the microwave version of the fruit with OJ. Thanks for a great recipe.
- 12/28/2010
- I baked these Panettone Muffins for Christmas gifts, along with the Vanilla Shortbread. Needless to say, they were both a big hit! The muffins were so easy to make.....they are on my list of freguently made muffins!
- 12/25/2010
- I whipped up a batch of these fabulous muffins this afternoon; made some changes to the recipes - soaked the fruits in Cointreau (did not have rum or brandy on hand), substituted the milk (I ran out) with half a cup of light sour cream diluted with water to make up 2/3 cups - yogurt or buttermilk will work too-, reduced the the sugar to 1/2 cup. They were a hit with the family and looked very festive topped with Pearl Sugar and baked in KAF Red Tulip Papers. I will be making them again next Christmas....:)
12/22/2010- One more comment if you could add this to my previous review...I accompanied these with brandy butter, which just added to the festiveness!
- 12/22/2010
- A great recipe usually elicits one of two responses; either "why didn't I think of that?" or, "What a great idea!" I don't think I would have ever come up with this solution, so I'm going with the latter on this one; I'm really beginning to see the versatility of muffins! This one got great feedback at work; I decided to select my own blend of fruit, sticking with a mostly Mediterranean feel; apricots, prunes, dates, figs, cherries, raisins, cranberries, currants, and then that tropical touch, pineapple. I jam-packed my measuring cups, and then really shoved the fruit down in tight in the Mount Gay rum that i used. Yummy! I almost used my KAF white whole wheat, but I was afraid it might make it too stiff, especially as it was calling for Cake Enhancer, already. I didn't want to "counteract" the CE, especially as it was my first time using it! Anyone have experience using whole grain on this recipe? Oh, and instead of normal sugar, I used Whey-Low, which is mostly fructose. They even have a diabetic-friendly formula which eliminates the trace sucrose of the regular. You can find it online or at Whole Foods in a lot of areas.
- 12/19/2010
- These muffins looked so good on PJ's blog post that I just had to make the recipe. I didn't use the Cake Enhancer since I don't have it on hand. And I used extra light olive oil in lieu of the vegetable oil. As I was mixing together the ingredients, the batter itself was deliciously aromatic. I knew then that these muffins were going to be excellent - and indeed they were. The flavor of the Fiori di Sicilia and the wonderful sweetness from the dried fruits are very festive. After having only one bite, these muffins instantly became a new holiday baking tradition!
