Description
These upgraded Holiday Spice Fruitcake Muffins are everything you love about classic fruitcake—sweet, spiced, and bursting with candied fruit—but in soft, fluffy muffin form. This double batch adds nutty crunch, a hint of citrus, and a buttery brushed top that makes them irresistible. Whether you’re gifting, hosting, or grabbing one with your morning coffee, they bring festive flavor in every bite.
Ingredients
4½ cups all-purpose flour (540g)
4 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon fine salt
4 tablespoons holiday spice mix (28g) (blend of cinnamon, nutmeg, cloves, allspice)
⅔ cup white sugar (134g)
2 cups fruitcake fruit blend or mixed dried fruit (240g)
1 cup candied mixed peel (170g)
½ cup chopped toasted pecans or walnuts (optional for crunch)
Zest of 1 orange (adds fresh citrus brightness)
2 large eggs
2 cups buttermilk or plain yogurt (454g, avoid Greek-style)
¾ cup melted butter (170g) (divided into 12 tbsp for batter, 4 tbsp for brushing)
Turbinado sugar or crushed sugar cubes, for topping (adds crunch and sparkle)
Instructions
Preheat oven to 375°F (190°C). Line or grease two 12-cup muffin tins.
In a large bowl, whisk together flour, baking powder, baking soda, salt, spice mix, and sugar.
Stir in fruit blend, mixed peel, nuts, and orange zest until coated in flour.
In another bowl, beat eggs, buttermilk, and 12 tbsp melted butter.
Fold wet mixture into dry ingredients just until combined—don’t overmix.
Divide batter evenly among muffin cups.
Bake for 18–22 minutes until golden and a toothpick comes out clean.
While still warm, brush muffin tops with remaining melted butter and sprinkle with turbinado sugar or crushed sugar cubes.
Cool slightly before serving or packing for gifts.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 225 / Muffin
- Sugar: 13g / Muffin
- Fat: 9g / Muffin
- Carbohydrates: 32g / Muffin
- Protein: 4g / Muffin