The Avid Baker Challenge 2013- Panettone Muffins

I have joined the on line monthly baking challenge to bake something every month with a group of other bloggers and we post on line pics of the results. What fun it has been to look forward to the recipes. Most are ones I have never baked before so it’s an adventure-All the recipes will come from the King Arthur Flour website. If you would like to take the Avid Baker’s Challenge of 2013 click here.

First up-Panettone Muffins- Skill Level- Easy

I loved eating Panettone Bread during the holidays and have always used Kathy Resberg’s recipe from the Italian Village for Panettone Bread Pudding so I was game for an easier version of this delectable holiday bread. The recipe did not disappoint.

Papaya and MangoDried Papaya and Mango

Chopped Dried fruit

Chop into small pieces and soak with liquid

AgaveroI used some Orange Flavored Tequila- Agavero- YUM for my liquid

I also had some home made butter on hand, so I used that too

Just cream the eggs, sugar, butter and oil until smooth

Until it looks like this..

Then mix the eggs in until combined

The batter should be smooth and creamy looking- you alternately add the flour mix and milk to get it to look like this, then add in the dried fruit by hand

 Panetonne Muffins

From the King Arthur Flour Website


  • 1 1/2 cups diced dried fruit*
  • 1/4 cup Agavero Orange Liquor
  • 1/4 cup butter
  • 2 tablespoons vegetable oil
  • 2/3 cup granulated sugar
  • 2 large eggs
  •  1/4 teaspoon orange flower water , to taste
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/4 cups bread flour
  • 2/3 cup milk
  • 2 generous tablespoons coarse white sparkling sugar, for topping
  • *Our Favorite Fruit Blend — diced apricots, raisins, pineapple cubes, chopped dates, and sweetened cranberries — is a good choice here and is sold on the web site, but I just used dried papaya and mango.

1. 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.

2) 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.

3) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugar until smooth.

4) Add the eggs, beating to combine.

5) Stir in the Fiori and vanilla.

6) 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.

7) Stir in the fruit, with any remaining liquid.

8) Spoon the batter evenly into the prepared pan, filling the cups quite full. Sprinkle the tops of the muffins generously with the coarse sugar.

9) 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.

10) 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.

Yield: 12 muffins.

Bakers’ Notes of Changes that I made from the Original Recipe

Changes to the formula-

I changed the King Arthur fruit to just dried pineapple and mango and it worked just fine. I also microwaved the fruit for 2 minutes in the Agavero and put it in the fridge to chill quicker.

I did not have Fiori Di Sicilia and don’t live in a town that carries it, so I substituted Orange Flower Water from France. It gave it a delicate orange flavor.

I also omitted the Cake Enhancer with no visible effects. I will probably freeze these so no need to worry about a long shelf life.

I used bread flour because it’s what I had, it worked fine.



I filled the muffin cups full and they rose perfectly. I sprinkled with Swedish Pearl Sugar. The crumb was light and airy and the fruit was a nice addition. They were astonishingly delicious.



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9 Responses to The Avid Baker Challenge 2013- Panettone Muffins

  1. Becca says:

    Wow!!!! Im very impressed with the selection you used. And home made butter??? That deserves an outstanding award for hard work and effort right there. Great job! Love your sight!

  2. Hanaa says:

    Welcome to ABC :o) Wow, homemade butter! That’s really awesome. I remember my parents making that. It was the best!!! Your muffins look great. When I saw the Swedish Sugar on top, I had a flashback of looking in my pantry and seeing Turbinado Sugar and Swedish Sugar, and deciding to go with Turbinado Sugar. After I put the muffins in the oven, I noticed the box of sugar was still on my counter, unused :o)
    I hope you enjoy baking with us. Lovely blog you have here!!

  3. Lara says:

    Wow your muffins turned out amazing! I love the way that sugar looks, I am going to have to get some. I look forward to exploring more recipes on your site. Thank you for sharing your experience and site with us.

  4. Lien says:

    Wonderful looking muffins, love how airy they look. And homemade butter, that sounds just perfect!

  5. Chelly says:

    Interesting sugar on top! I have never heard of Swedish Pearl Sugar. Oh my gosh…homemade butter! These look delicious!

  6. Well rounded muffins! I never heard of Swedish Pearl Sugar, either. Making your own butter is fun, I did that, too. And you have a supply of buttermilk. Orange flower water is a nice idea for a substitute. And I like the idea with the orange flavored tequila.

  7. The Agavero sounds interesting along with the tropical fruit. And homemade butter. Impressive!

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