Confession. I love fruitcake. No, not the dense-like-a-doorstopper cake studded with neon-colored candied fruit! The real deal fruitcake made with real ingredients. 

You only think you don’t like fruitcake.

You haven’t had one that’s good and good for you! (Heck, the reason those loaf-like logs are drenched in booze is that so many of them are dry like sawdust.) But these tender and delicious fruitcake muffins are packed with wholesome ingredients – it’s a fruit and nut explosion!

Read on for this easy recipe that is going to change how you think about fruitcake.

The History of Fruitcake

Once upon a time, fruitcakes would have been incredibly special, created from summer fruits and autumn nuts that had been carefully harvested and preserved to last the winter. Baking and sharing a fruitcake filled with culinary treasure would have been the ultimate in generosity and hospitality.

Most European fruitcakes are more like fruit and nut-studded bread where American cakes have morphed into a sweet cake. Eventually, poor fruitcake became a holiday joke. I’ve been on a culinary mission to return these lovely cakes to their rightful glory! These Good and Good for You Fruitcake Muffins are here to change your mind! 

Swanson and Healthy Living

It’s important to use top-quality ingredients and I love the baking ingredients from Swanson — the candied ginger is incredible! Huge cubes of tender crystallized ginger give these Fruitcake Muffins some zip. And, the dried mango is sweet and slightly toothsome. Fantastic products!

Check out my how-to reel on IG.

Homemade Gift Giving

Homemade gift-giving during the holidays is appreciated because it reflects thoughtfulness, effort, and a personal touch. I know that I feel a connection and appreciation for the time and care put into creating something special. It’s someone’s time — the most precious thing of all! My Fruitcake Muffins are great to have around during the holidays. They’re fantastic for a snack, dessert, or to go with sipping a hot cup of tea by the fire. Each batch makes 24 muffins, so they are perfect for gift-giving, too!

Merry Christmas and Happy Holidays to those who celebrate. May your days be merry and bright. 

Bon Appetit, Y’all!

Virginia Willis

Print Recipe

4.50 from 2 votes

Good and Good for You Fruitcake Muffins

Prep Time15 minutes mins

Cook Time45 minutes mins

Course: bread, Dessert

Cuisine: American, healthy, Southern

Servings: 24

Calories: 317kcal

Author: Virginia Willis

Ingredients

• 6 ounces dried mango snipped into bits with scissors
• 1 1/4 cups raisins
• 1 cup dried apricots diced
• 2 ounces dried cherries
• 156 grams – entire bag crystallized ginger diced
• ½ cup coconut flakes
• 6 ounces walnuts coarsely chopped
• ¼ cup sunflower seeds
• ¼ cup pumpkin seeds
• 16 tablespoons unsalted butter at room temperature
• ½ cup blackstrap molasses
• 6 large eggs at room temperature
• 3 cups all-purpose flour
• 1 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cardamon
• 1/4 teaspoon nutmeg
• 1 teaspoon baking powder
• 2 tablespoons cocoa

Instructions

• Heat the oven to 300°F. Spray two 12-cup nonstick muffin pans with nonstick cooking spray. Set aside.
• Combine the mango, raisins, dried apricots, freeze-dried cherries, crystallized ginger, coconut flakes, walnuts, sunflower seeds, pumpkin seeds, and hemp seeds in a large bowl. Set aside.
• In a second smaller bowl, beat the butter and molasses with a handheld mixer until smooth. Add the eggs one at a time and beat until well incorporated. Pour the butter-egg mixture over the fruit and nuts; stir to combine.
• Add the flour, salt, cinnamon, cardamon, nutmeg, baking powder, and cocoa. Stir until well-combined. Scoop into the prepared muffin tins. Transfer to the oven and bake until firm and set, 45 to 60 minutes. Remove to a rack to cool slightly then remove from the tin the rack. Serve warm or once cooled completely, store in an airtight container. Store up to one week.

Nutrition

Calories: 317kcal | Carbohydrates: 41g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 139mg | Potassium: 324mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1320IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg

*These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.

Disclaimer: When there’s an appropriate mutually beneficial opportunity I partner for sponsored blog posts. In full disclosure, I was provided products to work with by Swanson Vitamins for recipe development and compensated for this blog post and its social media promotion.

Let’s cook something up! If you are interested in hosting me for a speaking engagement, event, cooking class, or a book signing, let me know! Send an email to jona@virginiawillis.com and we’ll be back in touch as soon as possible.

I am not a doctor, RD, or health professional. I am simply sharing what works for me. My blog is for informational or educational purposes only and does not substitute professional medical advice or consultations with healthcare professionals.

Note that this post may contain affiliate links and I may make a commission if you use my affiliate link to buy the product.

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