Fruitcake Muffins

Stacked fruitcake muffins

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 eggs

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.

Adjust the oven rack to the middle position, preheat the oven to 375 ºF and line a 12-well muffin pan with liners. Set aside. 
In the bowl of a stand mixer fitted with the paddle attachment, mix together the gluten-free flour blend, almond flour, light brown sugar, cinnamon, baking powder, baking soda, and salt.
Add the butter and mix it with the dry ingredients until the mixture resembles breadcrumbs.
In a separate bowl, whisk together the buttermilk, yogurt, eggs, and vanilla extract then add them to the butter-flour mixture.
Mix together until you get a thick, smooth batter with no flour clumps.
Add in the drained boozy dried fruit fruitcake blend, until evenly distributed.
Scoop the batter into the muffin liners dividing it equally between each well then prinkle each muffin top with sanding sugar if using. 
Bake at 375 ºF for 18 - 20 minutes or until risen, golden brown on top, and an inserted toothpick comes out clean or with a few moist crumbs attached.
Leave in the muffin pan for 3 - 4 minutes, then remove from the pan and place onto a wire cooling rack to cool completely.
Storage: The fruitcake muffins are best eaten on the day of baking, but they can be kept in an airtight container in a cool dry place for up to 4 days. On days 3 and 4, they're best if first microwaved for 5 - 10 seconds.


If not using the boozy dried fruit fruitcake blend you will need to soak dried fruit for a bit in alcohol. Here is what you do:

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.

 A note about xanthan gum:

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. 


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