Panetonne is a classic Italian Christmas bread filled with dried fruit. It was always a staple in my household around the holidays growing up.
This year, I decided that I wanted to make panetonne myself, but I hit a snag…our oven isn’t working, and we won’t be getting a new oven for another week. I found this recipe from King Arthur Flour for panettone muffins and decided to give it a try in our toaster oven. They turned out very well.
As soon as we get a new oven, I will be making the more classic panettone as well!
Panettone Muffins from King Arthur Flour
- 1 1/2 cups (213g to 255g) diced dried fruit (I used pineapple, raisins, and cranberries)
- 1/4 cup (57g) apple juice, orange juice, rum, or a mixture
- 4 tablespoons (57g) butter, room temperature
- 2 tablespoons (25g) vegetable oil
- 2/3 cup (131g) granulated sugar
- 2 large eggs
- 1/8 to 1/4 teaspoon Fiori di Sicilia, to taste (I didn’t have any, so I left this out, but include this if you can!)
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/4 cups (269g) All-Purpose Flour
- 2/3 cup (152g) milk
- 2 generous tablespoons (32g) coarse sparkling sugar, for topping
- Mix the dried fruit and liquid of your choice in a bowl. Cover the bowl, and let the fruit sit overnight. Or speed up the process by heating fruit and liquid in the microwave till very hot, then cooling to lukewarm/room temperature, about 1 hour.
- Preheat the oven to 375°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
- In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugar until smooth.
- Add the eggs, beating to combine.
- Stir in the Fiori and vanilla.
- Whisk together the Cake Enhancer, baking powder, salt, and flour. Stir the dry ingredients into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
- Stir in the fruit, with any remaining liquid.
- Spoon the batter evenly into the prepared pan, filling the cups quite full. Sprinkle the tops of the muffins generously with the coarse sugar.
- Bake the muffins for 18 to 20 minutes, or until they’re a sunny gold color on top, and a cake tester inserted into the middle of one of the center muffins comes out clean.
- Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. Transfer them to a rack to cool.