Place the dried fruit and rum (or OJ) in a large bowl and stir. Cover the bowl with plastic wrap and leave to stand overnight.
Preheat the oven to 375°F. Line a muffin tin with 12 paper liners, or use 12 free-standing mini panettone cups (see blog post).
Place the butter oil and sugar in a medium mixing bowl. Beat with an electric mixer until well combined. Beat in the eggs and Fiori di Sicilia.
In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients to the creamed butter mixture alternately with the whole milk; begin and end with flour. Stir in the fruit and any liquid that remains.
Spoon the batter into the prepared liners or cups. Sprinkle the tops with pearl sugar. Bake regular sized muffins for 18-20 minutes; mini panettone-sized muffins for 25-30 minutes, or until the muffins are golden on top and a toothpick tester inserted into the centers of the muffins comes out clean.
Transfer the muffins to a wire rack and let the cool. Serve warm or at room temperature.
Adapted from King Arthur Flour
Keyword candied fruit, christmas dessert, Fiori di Sicilia