Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Panettone Muffins
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- Level: Easy
- Total: 1 hr 20 min
- Active: 30 min
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 347
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 2 g
- Sugar
- 32 g
- Protein
- 5 g
- Cholesterol
- 75 mg
- Sodium
- 219 mg
These muffins celebrate the joys of a classic Italian panettone but take an easier route to the same flavors and airy texture. Studded with raisins, currants and candied orange peel and scented with orange and vanilla, they have the look and spirit of the holiday favorite in a soft, extra-moist muffin. And while a traditional panettone is yeast-risen and can take days, these can be on the table in just about an hour if you soak the fruit ahead. Serve them warm for a festive breakfast or brunch, or make them into edible gifts by tying each with a bright ribbon. Mini paper panettone molds make the treats look extra-elegant, but in a pinch you could use a standard muffin pan with paper liners.
- Level: Easy
- Total: 1 hr 20 min
- Active: 30 min
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 347
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 2 g
- Sugar
- 32 g
- Protein
- 5 g
- Cholesterol
- 75 mg
- Sodium
- 219 mg
Ingredients
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Directions
Special equipment:
twelve 4.5-ounce mini paper panettone molds- Combine the raisins and currants in a small bowl and toss with the orange juice and rum, if using. Let soak 30 minutes, tossing occasionally.
- Position a rack in the center of the oven and preheat to 425 degrees F. Arrange twelve 4.5-ounce mini paper panettone molds on a rimmed baking sheet. (You can also use a standard 12-cup muffin tin with paper liners, but make sure to spray the top of the pan with cooking spray so the muffins don’t stick to it.)
- Drain the soaked fruit and pat dry; save the soaking liquid for another use or discard. Transfer the fruit to a medium bowl and add the candied orange peel. Whisk together 2 1/2 cups of the flour, the baking powder and salt in a medium bowl. Whisk together the buttermilk, ricotta, vanilla and almond extract in a large spouted measuring cup until mostly smooth.
- Beat the butter, granulated sugar and orange zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl with a rubber spatula, about 3 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
- With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Toss the dried fruit mixture with the remaining 2 tablespoons flour. Fold the dried fruit mixture into the batter with a rubber spatula until evenly distributed, taking care not to overmix.
- Divide the batter evenly among the panettone molds, about 1/3 cup per mold. Sprinkle with the pearl sugar. Bake, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack and let the muffins cool slightly, about 15 minutes. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 2 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
