These mini muffins have the rich flavor of traditional fruit cake but bake faster and stay tender. Perfect for holidays, gifting, or tea time.

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Ingredients (Makes 24–30 mini muffins)

Dry Ingredients

• 1½ cups (190 g) all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground allspice (optional)

Wet Ingredients

• ½ cup (115 g) unsalted butter, softened

• ½ cup (100 g) brown sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• ¼ cup (60 ml) orange juice or milk

Fruit & Add-Ins

• 1 cup mixed dried fruit (raisins, currants, chopped dates, cranberries)

• ½ cup candied peel or glacé cherries, chopped

• ½ cup chopped nuts (walnuts or pecans), optional

• 1 tablespoon flour (to toss fruit)

Optional glaze:

• 2 tablespoons warmed apricot jam
  or

• ½ cup powdered sugar + 1–2 teaspoons milk for drizzle

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Step-by-Step Directions

Step 1: Prepare the Fruit

1. If fruit is dry or firm, soak it in warm orange juice (or tea) for 20 minutes.

2. Drain well and pat dry.

3. Toss fruit and nuts with 1 tablespoon flour. This prevents sinking.

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Step 2: Prepare the Pan

1. Preheat oven to 350°F (175°C).

2. Grease a mini muffin pan or line with mini paper liners.

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Step 3: Mix Dry Ingredients

1. In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.

2. Set aside.

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Step 4: Cream Butter and Sugar

1. In a separate large bowl, beat butter and brown sugar until light and fluffy (2–3 minutes).

2. Add eggs one at a time, beating well after each addition.

3. Stir in vanilla.

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Step 5: Combine

1. Add dry ingredients to the wet mixture in two additions.

2. Alternate with orange juice or milk.

3. Mix just until combined.

4. Fold in floured fruit and nuts gently.

Do not overmix.

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Step 6: Fill and Bake

1. Fill each mini muffin cup about ¾ full.

2. Bake 14–18 minutes, or until a toothpick inserted in center comes out clean.

3. Cool in pan 5 minutes, then transfer to a rack.

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Optional Finishing

• Brush warm muffins with heated apricot jam for shine.

• Or drizzle with simple powdered sugar glaze.

• For deeper flavor, brush lightly with orange juice or a splash of rum after baking.

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Storage

• Store in airtight container up to 5 days at room temperature.

• Improves in flavor after 24 hours.

• Can be frozen up to 3 months.