Mini Fruit Cake Muffins — Easy, Flavorful & Perfect for Any Time
Mini fruit cake muffins are soft, moist, and full of fruity goodness. These bite‑sized treats are perfect for breakfast, afternoon snacks, lunchboxes, or dessert. Made with a mix of dried fruits and warm spices, they’re delicious and easy to prepare.
Ingredients
2 cups all‑purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon nutmeg (optional)
2 large eggs
¾ cup milk
½ cup melted butter (or vegetable oil)
1 teaspoon vanilla extract
1 cup mixed dried fruits (raisins, cranberries, chopped apricots, etc.)
½ cup chopped nuts (optional)
Instructions
Preheat the Oven
Preheat your oven to 350°F (180°C). Line a mini muffin tin with paper liners or grease it lightly with oil or butter.
Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg until well blended.
Mix Wet Ingredients
In a separate bowl, whisk the eggs, milk, melted butter (or oil), and vanilla extract until smooth.
Add Fruits and Nuts
Stir the dried fruits and nuts into the dry ingredients so they’re evenly coated.
Combine Wet and Dry
Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix — the batter should be slightly lumpy.
Fill the Muffin Tin
Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full.
Bake
Bake in the preheated oven for 12–15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve
Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!
