Description
Delicious mini muffins packed with dried fruits and nuts, perfect for snacking or breakfast.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/3 cup orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 cup mixed dried fruits (raisins, currants, chopped dates, candied peel)
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C) and line a mini muffin pan with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in orange juice, orange zest, and vanilla extract until combined.
- Gradually fold the dry ingredients into the wet mixture until just incorporated.
- Stir in dried fruits and chopped nuts evenly throughout the batter.
- Spoon batter into prepared muffin cups, filling each about 3/4 full.
- Bake for 15–18 minutes, or until a toothpick inserted comes out clean.
- Cool slightly before serving or storing.
Notes
- Store the muffins in an airtight container for up to a week.
- These muffins freeze well for up to three months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg