Fruit and Nut Muffins
A cozy, fruit-filled muffin perfect for chilly mornings. Sweetened with raw cane sugar, spiced with cinnamon and ground vanilla, and packed with dried fruit and ground nuts — these muffins are everything you love about fruit bread, in a quick-bake version.
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Equipment
- Wooden spoon or hand mixer
- 12-cup muffin tin
- Muffin liners or baking spray
- Wire rack
- Knife and cutting board
Ingredients
- 1 cup Dried apricots chopped
- ¾ cup Dried figs chopped
- ½ cup Dried cranberries
- ⅓ cup Soft butter
- ½ cup Raw cane sugar
- 2 medium Eggs
- ½ cup Milk
- 1 tsp Ground cinnamon
- 1 tsp Ground vanilla
- 1 cup Ground nuts e.g. almonds, hazelnuts, or walnuts
- 1 ⅔ cups Plain flour
- 2 tsp Baking powder
Instructions
- Preheat oven to 170°C (338°F). Line a 12-cup muffin tin with paper liners or lightly grease.
- Chop 1 cup Dried apricots, ¾ cup Dried figs, and ½ cup Dried cranberries into small pieces for even distribution. Set aside.1 cup Dried apricots, ¾ cup Dried figs, ½ cup Dried cranberries
- In a large bowl, cream ⅓ cup Soft butter and ½ cup Raw cane sugar until light and fluffy.⅓ cup Soft butter, ½ cup Raw cane sugar
- Add 2 medium Eggs one at a time, mixing well after each addition.2 medium Eggs
- Stir in ½ cup Milk, 1 tsp Ground cinnamon, 1 tsp Ground vanilla, and 1 cup Ground nuts.½ cup Milk, 1 tsp Ground cinnamon, 1 tsp Ground vanilla, 1 cup Ground nuts
- In a separate bowl, whisk together 1 ⅔ cups Plain flour and 2 tsp Baking powder. Gradually add to the wet mixture, stirring gently until just combined.1 ⅔ cups Plain flour, 2 tsp Baking powder
- Fold in the chopped dried fruit.
- Divide the batter evenly between the muffin cups, filling each about three-quarters full.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
You can add a handful of roughly chopped mixed nuts for extra crunch if you like.
These muffins freeze beautifully. Wrap individually and store in a freezer-safe container for up to 3 months.
Nutrition
Serving: 1Muffin | Calories: 298kcal | Carbohydrates: 41g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 131mg | Potassium: 328mg | Fiber: 4g | Sugar: 22g | Vitamin A: 606IU | Vitamin C: 0.2mg | Calcium: 96mg | Iron: 2mg
Servings: 12 muffins
Calories: 298kcal
