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Delicious mini fruit cake muffins served on a decorative plate

Mini Fruit Cake Muffins

A delightful treat combining dried fruits with a soft, moist cake, perfect for snacking anytime.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, softened Make sure it's softened for easier mixing.
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
Fruits
  • 1 cup mixed dried fruits (such as raisins, currants, and chopped apricots) Feel free to use your favorite mix.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. In another large bowl, cream together the butter and sugar until light and fluffy.
  4. Add the milk and vanilla extract to the butter mixture, mixing well.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in the dried fruits.
Baking
  1. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  2. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow to cool in the pan for a few minutes before transferring to a wire rack.

Notes

These muffins are best served warm or at room temperature. You can enjoy them plain or spread a little butter on top for extra richness. They pair well with tea or coffee.