The best dried fruit and nut muffin

Ingredients:

• 1.5 cups golden raisins
• 0.5 cups black raisins
• 1 cup dried apricots, cut in half
• 1 cup dried figs, halved
• 0.5 cup pitted prunes
• 1/2 cup whole pitted Medjool dates, halved
• 2 cups walnut halves
• 1 tbsp. pecan halves
• Finely grated zest of 2 small oranges
• Finely grated zest of 2 small lemons
• 2 tbsp chopped candied ginger
• 3/4 teaspoon pumpkin pie spice
• A pinch of ground cloves
• 1 cup brandy + 2 tbsp for greasing
• 1/4 cup orange liqueur
• 0.5 cups unsulfured molasses
• 2 cups premium flour
• 1 teaspoon baking powder
• 1/4 teaspoon of baking soda
• 3/4 teaspoon coarse salt
• 220 g unsalted butter, room temperature
• 1.5 cups dark brown sugar
• 4 large eggs, room temperature
• 1.5 tsp vanilla extract

Preparation:

1. Combine raisins, dried apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice, and cloves in a large bowl and stir to combine.
2. Add 1 cup brandy, orange liqueur, and molasses and stir to coat. Cover and let sit overnight. Alternatively, cover the bowl and microwave for 2 minutes or until very hot. Leave covered and let sit until almost all the liquid has been absorbed by the dried fruit and nuts, about 2 hours.
3. Preheat oven to 350°F (135°C), spray two 9 x 5-inch loaf pans with cooking spray, and line each with two sheets of parchment paper, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment paper with cooking spray.
4. Sprinkle 0.5 cups flour over the soaked fruit mixture and toss to coat. In a large bowl, whisk together the remaining 1.5 cups flour, baking soda, baking powder, and salt.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
5. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 1 minute. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl. Stir in the vanilla. Reduce the mixer speed to medium-low and beat in the flour mixture until smooth. Pour the batter over the dried fruit mixture and fold with a rubber spatula to distribute evenly.
6. Divide the batter evenly between the two prepared pans, filling each about three-quarters full. Bake until the cupcakes begin to pull away from the sides of the pan, the tops spring back when lightly pressed, and a cake tester inserted into the pan comes out clean, about 1.5 hours.
7. Transfer the cupcakes to a wire rack and brush with the remaining 2 tablespoons of brandy. Let the cupcakes cool in the pans for 15 minutes. Carefully remove each cupcake from the pan by the parchment overhangs and place them on a wire rack to cool completely.
8. To store, wrap each cupcake tightly in plastic wrap and then in foil. Wrapped cupcakes can be stored in a cool, dry place for up to 3 months.