• Line a muffin tin with 12 paper liners and set aside. NOTE: For this recipe, I used 10 free-standing mini panettone cups placed on top of a medium perforated baking sheet. Set aside.
• Preheat oven to 350F/180C

PANETTONE MUFFINS PREPARATION

• In a mixing bowl, whisk the all-purpose flour together with the baking powder, and sea salt. Add the candied fruits, golden raisins, and chopped walnuts. Mix to coat, set aside.
  9.88 oz all-purpose flour, 2 tsp baking powder, 1/2 tsp sea salt, 4 oz Candied fruits, 2 oz Golden raisins, 4 oz walnuts
• In a separate mixing bowl, cream the softened butter together with the granulated sugar until light and fluffy, about 2 minutes.
  2.12 oz butter, 4.59 oz granulated sugar
• Beat in the eggs, then add the orange zest, orange juice, vegetable oil, milk and Fiori di Sicilia extract. Mix until combined.
  2 eggs, 1 orange zest, 2.65 oz orange juice, 1.06 oz olive oil, 5.64 oz milk, 1/2 tsp Fiori di Sicilia extract
• Scoop the batter into the wells of your muffin tray or mini panettone cups (about 1/2 full). NOTE: If you are adding the Swedish sugar do so at this point.
  1.76 oz Swedish sugar

BAKE!

• Bake for 18 minutes at 350F/180C. (Every oven heats differently, monitor your muffins from 15 minutes). It is ready when the toothpick inserted comes out clean or with little to no crumbs.
• Once your Panettone Muffins are out of the oven, let them cool down for about 10 minutes before placing them onto your cooling rack. Enjoy & Bon Appétit!
• N.B. These cupcakes are best enjoyed the day of. However, you can store the muffins wrapped at room temperature up to 3 days.