Traditional Italian Panettone in a Muffin Size

Make your holidays extra special with these traditional Italian homemade panettone, in a small and fun muffin shape

I am sure you’ve all tried panettone before. If not, SERIOUSLY? What is wrong with you!!! … Just kidding. 

What I meant to say: Seriously, you have to try it as soon as possible!

Panettone is THE Italian classic, traditional and a must-have Christmas dessert. 

Panettone is a sweet and fragrant bread, originally from Milan, soft and flavorful. Traditionally enriched with dried fruit, citrus and almonds, and shaped in a big domed round loaf. 

Today (and for very good reasons!) I present you my muffin-shaped mini panettoni recipe (Italian plural of panettone). 

These mini panettoni requires the same amount of labor (and patience!) and have the same texture and aroma of the traditional one. But I simply baked in individual smaller sizes. 

The first reason is quite simple. I didn’t have any panettone paper mold, which is not easy to find. So I used simple parchment paper, cut in square and folded in these cute tulip shaped muffin liners. I rolled the dough into smaller buns and baked into my muffin pan.

Second of all, these small size panettoni  take very little time to bake. After just twenty-five minutes in the oven (way less than a whole panettone) these are ready for the first taste. 

Which brings us to the last – and most important – reason of all! 

I didn’t have to wait for Christmas Eve to slice into the panettone and get my share with everyone else. As soon as these came out of the oven, I just grabbed one and swallowed it in a few bites. Still warm and amazing! If you ask me, a very good reason to bake individual sized portion desserts!

The recipe for panettone is a little time consuming, but it’s really worth the work and wait. 

I strongly recommend using a stand up mixer for your dough, so there’s not really much work for you to do but adding the ingredients and watching the dough come together. 

In addition to (or in place of)  raisins and orange zest, you can add other dried fruit, chocolate chips, or candied orange peel (very common in panettone – but my kids don’t particularly like it, so I didn’t add it in mine).

One more recommendation:  give yourself plenty of time for the dough to rise. This recipe requires a couple of steps and a few waiting times. Just follow along, and be patient, and you will soon enjoy these amazing little panettoni!

AND remember: Weight the flour. As always, it’s the safest way to know if you actually scooped up the right amount with your cup.

Ready to try it too?!?

Here is the printable recipe card.

Happy Holidays! Buon Natale 🙂

Other Italian dessert recipes you might like:


Traditional Italian Panettone in a Muffin Size

Traditional Italian Panettone in a Muffin Size

Yield: 12

Author: Manuela Mazzocco

Prep time: 30 MinCook time: 25 MinInactive time: 4 H & 30 MTotal time: 5 H & 25 M

Make your holidays extra special with these traditional Italian homemade panettone, in a small and fun muffin shape

Ingredients

For the dough:

  • 4 cups (500 gr) all-purpose flour
  • 1 packet (7 gr) active dry yeast
  • 1/2 teaspoon salt
  • 1 cup (235 ml) milk, warm
  • 4 large eggs
  • 2 egg yolks
  • 1/2 cup (100 gr) sugar
  • 6 oz (175 gr) butter, soften
  • 2 oranges, zest
  • 3/4 cup (100 gr) raisins (or other dried fruit, or candied orange peel)

For the top:

  • 2 egg whites
  • 3/4 cup (100 gr) powdered sugar
  • 1 cup (100 gr) almond flour
  • 1/2 cup almond slices

Instructions

  1. In your stand mixer with dough hook, add the flour, dry yeast and salt. Mix to combine
  2. Add the warm milk and mix.
  3. Add the 4 eggs, one at a time while mixing.
  4. Knead for 5 to 10 minutes until you have a smooth dough.
  5. Cover and leave to rise until double in size, about 2 hours. You can also refrigerate overnight.
  6. Soak the raisins in warm water for at least 30 minutes.
  7. Start the mixer again, add sugar, soft butter cut in pieces, some at a time, and 2 egg yolks (save the egg whites for later). Knead until smooth again.
  8. Add the zest of the oranges and raisins (well drained).
  9. Cover again and let rise for two more hours.
  10. Divide the dough into 12 portions and roll into balls.
  11. Please each into a large muffin paper liner, and let rise for 30 minutes.
  12. Preheat the oven to 350F (180C).
  13. In a medium bowl, mix the egg whites with the almond flour and powdered sugar.
  14. Spoon on top of the panettone muffins. Top with sliced almonds. And bake for 25 minutes or until lightly golden on top.
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