Mini Fruit Cake Muffin

These mini fruit cake muffins are soft, moist, and packed with fruity flavor. Perfect for breakfast, tea time, or holiday treats!

Ingredients

1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional)
½ cup unsalted butter, softened
¾ cup brown sugar (or granulated sugar)
2 large eggs
½ cup milk or orange juice
1 teaspoon vanilla extract
1 cup mixed dried fruits (raisins, chopped dates, cranberries, candied fruit)
½ cup chopped nuts (walnuts or almonds – optional)
Zest of 1 orange or lemon (optional, for extra flavor)

Instructions

Preheat oven to 350°F (180°C).
Line a mini muffin pan with paper liners or grease it lightly.
Mix dry ingredients
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Cream butter & sugar
In a separate bowl, beat the butter and sugar until light and fluffy.
Add eggs & flavoring
Beat in the eggs one at a time, then mix in the vanilla extract and citrus zest if using.
Combine wet & dry
Add the dry ingredients alternately with the milk (or orange juice), mixing just until combined.
Fold in fruits & nuts
Gently stir in the dried fruits and nuts.
Fill muffin cups
Spoon batter into mini muffin cups, filling each about ¾ full.
Bake
Bake for 12–15 minutes, or until a toothpick inserted comes out clean.
Cool & serve
Let muffins cool for 5 minutes in the pan, then transfer to a wire rack.

Tips & Variations

For extra moisture, add 1–2 tablespoons honey or molasses
Sprinkle tops with powdered sugar or brush with warm honey
Can be stored in an airtight container for up to 5 days
Freeze well for up to 2 months