Panettone muffins

Name: Panettone muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 15
Ingredients: Panettone 5.3 oz; Baking soda ½ tsp; Butter at room temperature 0.8 cup; Type 00 flour 3 ¼ cups; Whole milk ¾ cup; Baking powder 1 bag; Fine salt 1 pinch; Eggs medium 3; Orange peel 1; Sugar 1 cup

it de fr es br

Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 25 min
Makes: 15 pieces
Cost: Low

PRESENTATION

Golden tops and that soft, fluffy inside make these Panettone muffins look as good as they taste...really, every batch brings out the cozy vibe of classic Italian Christmas bread but feels right at home on any breakfast table. Bright bits of candied fruit and a gentle, sweet citrus touch brighten each bite, just like the best holiday treats families remember. Colorful, slightly chewy fruit pieces peek out from the moist crumb, making these muffins extra inviting—people usually reach for seconds without thinking. Warm holiday memories mix with the convenience of portable, muffin-sized holiday desserts here, so everyone from little ones to grandparents finds something to smile about. Regular home cooks keep coming back because these muffins pair old-world flavor with all the practical comfort of family-friendly baking—easy, reliable, and always a sure success when you just want something delicious everyone can enjoy together.

Families with busy mornings appreciate these dried fruit muffins for more than just their looks—every single one brings that classic Italian Christmas bread confidence into quick snacks or casual get-togethers, and somehow it just works. Simple nice presentation—like paper liners or a light dusting of sugar—turns each muffin into a mini festive gift, perfect for tucking into lunchboxes or serving with a mug of hot coffee. Versatility helps too...kids will sneak them after school, parents offer them to guests with a smile, and they even show up on dessert tables during winter parties. The bright, lively flavor that includes plenty of tang from candied fruit and the gentle aroma from Fiori di Sicilia means there’s never any leftover; family gatherings, holiday brunches, or everyday breakfasts—these muffins always fit in. Switch up the dried fruit or add a sprinkle of sugar to make them your own, but no matter how you serve them, strangers and friends alike say they’re just plain REALLY GOOD. When you want a sweet delight with some light fun baked in, these muffins bring joy to every family meal.

INGREDIENTS
Ingredients for 15 Muffins: Panettone 5.3 oz (150 g); Baking soda ½ tsp; Butter 0.8 cup (190 g) - at room temperature; Type 00 flour 3 ¼ cups (400 g); Whole milk ¾ cup (200 ml); Baking powder 1 bag; Fine salt 1 pinch; Eggs 3 - medium; Orange peel 1; Sugar 1 cup (200 g)

Preparation

How to prepare Panettone muffins

To prepare the panettone muffins, first shred the panettone into small pieces and set it aside 1. In a bowl, sift the flour together with the baking powder, baking soda, and salt 2. Using a stand mixer or an electric beater, cream the butter with sugar until it becomes creamy 3.

Add the eggs one at a time 4, the dry ingredients 5, and finally the milk in a thin stream 6, continuing to mix.

When the ingredients are well combined, add the grated zest of an untreated orange 7 and the previously shredded panettone 8, then incorporate it into the mixture with a spatula 9.

Transfer the mixture into a piping bag 10, prepare a muffin pan with liners, and fill them to the edge 11. Bake them in a preheated oven at 350°F for 25 minutes 12: here are your panettone muffins ready!

Storage

The muffins can be frozen after baking and then thawed at room temperature and warmed in the oven for a few minutes.
Once made, let them cool and store them under a glass dome or in a tin box for 4 days.