If you’re still trying to figure out what dessert to make for Christmas, you should consider these delicious mini-panettone muffins. Not only are they easy and quick to make, they’re also super cute!
These little guys are a “cheat” and miniature version of panettone, the Italian traditional Christmas (sweet) bread. No leavening is required. Although their texture will remind you more of a cake, their flavor is definitely similar to the panettone’s.
You can easily turn each mini-panettone into a unique place card to add a festive touch to your Christmas table. All you have to do is write your guests’ names on a piece of construction and then glue it to a toothpick. Don’t forget to add a ribbon at the base of each panettone muffin – I promise your guests will love them!
Well, all is left for me to say is….Merry Christmas to all of you! BUON NATALE!
Quick Panettone Muffins [ Panettoncini Express ]
Necessary equipment: 12-cup muffin pan, parchment paper, paper cups
Author: Adapted from Anna Moroni
Serves: 12
Ingredients
- 3 eggs (divided)
- 100 g (3.5 oz) unsalted butter, softened
- 170 g (6 oz) granulated sugar
- 350 g (12.3 oz) all-purpose flour, sifted
- 130 g (4.6 oz) whole milk
- 1 clementine (preferably organic), zested and juiced
- 1 lemon (preferably organic), zested
- 14 g (0.5 oz) baking powder
- 100 g (3.5 oz) candied orange peel, chopped
- 100 g (3.5 oz) raisins soaked in brandy
- pearl sugar and almonds (if you like) for topping
Instructions
- Turn oven to 300°F.
- Squeeze liquid out of the raisins and discard it. Set raisins aside.
- Divide yolks from egg whites.
- In a bowl, mix sugar with softened butter and yolks. Add milk, tangerine zest and juice, lemon zest, candied orange pieces, raisins and mix well. Add baking powder and then add flour gradually, mixing until all is blended. If the mixture looks too thick, add 1 or 2 tablespoons of milk.
- In a separate bowl whip egg whites to stiff peaks and then gently fold them into the mixture.
- Cut parchment paper in twelve 6-inch squares.
- Double-line each muffin mold with a baking cup first, and then with a paper square. With one hand push both papers down into the mold (the parchment paper will tend to slip out), with the other hand spoon some of the mixture inside the paper-lined mold, making sure you divide it it equally among all 12 molds.
- Top with sugar pearls and almonds and bake for 35-45 minutes or until golden.
Did you make this Quick Panettone Muffins recipe? Please leave a comment and let me know how it turned out for you! Also, don’t forget to share a picture on Instagram with the hashtag #veryeatalian!
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