Making panettone muffins brings a slice of festive joy right to your breakfast table. I remember the first time I baked these delightful treats; the sweet aroma of citrus and buttery dough filled my kitchen, instantly brightening my day. Perfect for sharing or enjoying solo, these muffins transform the traditional Italian panettone into a convenient, handheld delight.
These muffins offer a soft, fluffy texture with bursts of flavor from dried fruits, making them perfect for any occasion—be it a holiday brunch or a cozy afternoon snack. They’re loved by all who appreciate classic baked goods with a twist.
Why you’ll love panettone muffins
- Quick and easy to prepare
- Irresistible flavor and aroma
- Great for sharing or gifting
- Perfect for breakfast or dessert
- Freezer-friendly for later enjoyment
What ingredients do I need for panettone muffins?
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups diced panettone
- 1/2 cup mixed dried fruit
Ingredient notes & swaps
- Use gluten-free flour for a gluten-free version.
- Substitute buttermilk for milk for a richer flavor.
- Be cautious with allergens linked to dairy or gluten.
How do I make panettone muffins step-by-step?
To make panettone muffins, preheat your oven and combine dry and wet ingredients in separate bowls. Then, mix them together and gently fold in the diced panettone and dried fruit before transferring the batter to muffin tins. Bake until golden brown.
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In one bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the melted butter, milk, eggs, and vanilla extract until smooth.
- Combine the wet and dry ingredients; stir until just incorporated.
- Gently fold in the diced panettone and mixed dried fruit.
- Divide the batter evenly among the muffin cups, filling them about two-thirds full.
- Bake for 18-20 minutes, or until the tops are golden and a toothpick comes out clean.
Pro Tip: For an extra touch, sprinkle some sugar on top of the muffins before baking for a sweet, crunchy finish.
Visual cues: Muffins should feel springy to the touch and have a light golden brown color when done.
How should I serve it?
Serve panettone muffins warm, straight from the oven, or allow them to cool on a wire rack. Pair them with a dusting of powdered sugar, a dollop of whipped cream, or a side of your favorite jam.
Can I make it ahead? How do I store and reheat it?
Yes! You can make these muffins in advance. Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to a month. Reheat in the oven or microwave until warmed through.
How do I fix common issues?
If your muffins turn out dry, consider reducing the baking time slightly or adding a little extra milk to the batter. If they’re bland, a touch of extra sugar or spices can enhance the flavor. For soggy muffins, try not to overmix the batter or make sure to cool them properly after baking.
What variations can I try?
You can customize these muffins by adding nuts, swapping in different dried fruits like cranberries or cherries, or incorporating chocolate chips for a sweet twist. Other flavorings, such as almond or lemon zest, can refresh the traditional recipe.
FAQs
Can I use store-bought panettone for this recipe?
Absolutely! Store-bought panettone can be a convenient and tasty choice for these muffins.
How can I make these muffins more festive?
Add seasonal spices like cinnamon or nutmeg, or incorporate festive toppings like candied orange peel for decoration.
Can I use fresh fruit instead of dried fruit?
Fresh fruit can be used, but be cautious as it may add moisture. Reduce the liquid in your batter slightly if you opt for fresh fruit.
Panettone Muffins
Ingredients
Method
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In one bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the melted butter, milk, eggs, and vanilla extract until smooth.
- Combine the wet and dry ingredients; stir until just incorporated.
- Gently fold in the diced panettone and mixed dried fruit.
- Divide the batter evenly among the muffin cups, filling them about two-thirds full.
- Bake for 18-20 minutes, or until the tops are golden and a toothpick comes out clean.