Made with a plethora of dried fruit and a blend of gluten-free all-purpose flour and almond flour, these muffins pack a delicious protein-rich punch to fuel your day.
1/3 cup boozy dried fruit fruitcake blend, drained well. If not using our premade-soaked fruit see the note section below.
2 1/3 cups all-purpose gluten-free flour, we use King Arthur brand, if the brand of flour you are using does not contain xanthan gum see the recipe note section below.
3/4 cup + 1 tablespoon almond flour
3/4 cup light brown sugar
1 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
9 tablespoons unsalted butter, softened
1/2 cup + 1 1/2 tablespoons buttermilk
1/2 cup + 1 1/2 tablespoons plain yogurt
2 teaspoons vanilla extract
2 tablespoons sanding sugar for muffin tops, optional
Strain the 1/3 cup boozy dried fruit fruitcake blend by placing it in a mesh strainer over a measuring cup or bowl. Set aside and allow to drain while you make the muffin batter.
2 tablespoons diced California prunes
1 1/2 tablespoons raisins
1 tablespoon diced apricots
1 1/2 tablespoons dried cranberries
White or spiced rum, bourbon, or brandy to cover the fruit.
Combine all of the dried fruit in a small bowl and cover it completely with the alcohol of your choice.
Allow the fruit to absorb the liquid for a few hours at least preferably overnight.
Strain and use as directed in the recipe.
If your brand of gluten-free flour doesn't contain xanthan gum add 1 teaspoon to the dry ingredients.
This recipe for fruitcake muffins was inspired by my favorite gluten-free Bakery-Style Chocolate Chip Muffins from The Loopy Whisk.
Keywords: Fruitcake, fruitcake liquor, holiday, how to make fruitcake, easiest fruitcake recipe, fruitcake muffins, muffins, breakfast
Find it online: https://thismessisours.com/breakfast-for-christmas/