Fruit Cake Muffins {small batch}

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This is not your mother’s fruit cake recipe! These irresistible Fruit Cake Muffins are a delectable fresh take on a classic that appeals to everyone!

Delicious, and very easy to make, fruit cake muffins, filled with dried figs and dried cranberries. Placed on white plate.

I know that fruit cake can be divisive; some people love it, and some just don’t, but this recipe will change that forever! These incredible Fruit Cake Muffins have a little something for everyone!

They are soft yet chewy and fruity, and they have just the right amount of sweetness to be the perfect pairing with your delicious cup of joe.

Bake up a batch for breakfast, snacking, or dessert because any time of day is a good time to change your mind about fruit cake!

🥘 Ingredients

Eggs: Eggs give the muffin batter richness and body. Remember to choose fresh eggs for the best flavor; if you’re not sure if the egg is fresh just gently drop it in water. Fresh eggs sink whereas old eggs float.
Granulated Sugar: This sweetener works to create a nice chewy texture.
Muscovado or Turbinado Sugar: This adds an irresistibly complex sugary note to the fruity muffins.
Milk: Whole milk is a great choice, but you can also use lactose-free or plant-based milk if you need it.
Sunflower or Canola Oil: A little plant-based fat adds flavor and richness to the recipe.
Baking Powder: This helps create a nice texture and rise in these fruit cake bites.
Orange Juice and Orange Zest: Fresh orange juice brings a sweet citrus taste that makes these muffins shine with vibrant orange flavor! Since you need both juice and zest, try grabbing a few oranges and juicing them fresh.
Vanilla Extract: This brings a smooth and sweet note to round out all the fruity notes in this bake.
Flour: For this tasty muffin recipe, choose all-purpose flour.
Dried Figs and Dried Cranberries: Dried figs are so sweet and wonderful that they are perfect for baking! Dried cranberries are nice and tart, so the pair makes an ideal contrast!
Cinnamon and Nutmeg: This one-two punch of warm spice rounds out the batter with a fantastic sweet and spicy taste!

See the recipe card for quantities.

🔪 Instructions

Step One: Beat the eggs, then continue mixing while spooning both sugars into the mixture. The mixture will become nice and fluffy.
Step Two: Add the milk, oil, vanilla extract, orange zest, and orange juice and mix. Add the flour, chopped dried fruit, cinnamon, nutmeg, and baking powder. Mix at medium speed until combined.
Step Three: Use a large ice cream scoop to fill the muffin cups about two-thirds full with batter.
Step Four: Bake.
Step Five: Remove the fully baked muffins from the oven and allow them to cool on a cooling rack. Enjoy!

⚭ The Perfect Pairing

🌡️ Storage

These muffins are just as easy to store and enjoy as they are to bake and the leftovers make an ideal breakfast or snack!

To save any extra muffins for later, allow them to cool and then transfer them to an airtight container. Keep them at room temperature for up to 5 days.

Alternatively, you can freeze them. To freeze, wrap each muffin in plastic wrap and then place them in a freezer-safe bag. Freeze for up to 3 months and thaw them in the fridge overnight.

👩🏻‍🍳 Substitution

Do you want to make this delicious treat gluten-free? Then replace the wheat flour with two parts gluten-free flour plus 1 part gluten-free starch flour and one binder.

Gluten-free flours: Buckwheat, amaranth, millet, quinoa, almond, soy, chickpea.

Starch flours: Potato, rice, corn, whole wheat

Binders: chia seeds, flax seeds, locust bean gum, guar flour, tapioca flour, agar-agar, eggs, gelatin.

🍇 Variations

If you want a slightly less tart flavor, try trading the dried cranberries for raisins. It’s a simple sweet fruity flavor. You can also do half and half if you just can’t choose! Or try dates instead of figs, you really can’t go wrong mixing and playing with the fruity addition in this recipe.

If you want to kick up the bake a notch, why not spike it? Try swapping the vanilla for an orange liqueur, rum, or rum extract. This adds a wonderful note of warmth that cannot be beaten!

🍽 Equipment

Muffin Pan and Liners: Feel free to have fun with the muffin liners. You can pick bright colors and patterns to bring a smile to these fruity treats!
Mixer with Whisk Attachment: A mixer makes this recipe so easy, but in a pinch, you can mix this by hand.
Ice Cream Scoop: For dishing the batter.
Cutting Board and Knife: Grab a paring knife or chef knife for slicing the citrus and dried fruit in the yummy recipe.
Cooling Rack

🙋🏻 FAQ

How To Serve Fruit Cake Muffins?

Fruit cake muffins are great at any time of day! They’re awesome for breakfast or as a lunchtime side dish, and they make a perfect sweet snack or light dessert.

Whatever time you enjoy these amazing muffins, pair them with a warm coffee or black tea for the perfect mash-up of sweet, fruity, and bold flavors. If you want a cool drink with the muffin, try it with apple juice. The sweet apple perfectly contrasts the citrusy muffin!

Are These Muffins Gluten-Free?

Unfortunately, these fruity muffins are not naturally gluten-free; however, if you need a gluten-free option, try trading the flour for King Arthur All-Purpose Gluten-Free Flour.

Other Recipes for You to Try

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