Stollen Muffins #Christmas #Muffins

These little cakes are filled with all the festive, fruity flavours of this classic German Christmas bake - ideal for Christmas morning or a teatime treat.

Also try our other recipes > Breakfast Muffins


  • 200g plain flour
  • 50g ground almonds
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp ground cinnamon
  • 100g golden caster sugar
  • 100g marzipan, diced
  • 25g pistachios, roughly chopped
  • 50g toasted flaked almonds
  • 25g sultanas or raisins
  • 50g dried cherries or cranberries
  • 50g dried apricots, diced
  • 2 large eggs
  • 100g unsalted butter, melted and cooled
  • 125ml full-fat natural yogurt
  • 1 tsp almond extract
  • 2 tbsp icing sugar
  • You will need
  • 12 paper muffin cases (we used tulip cases)


  1. Heat oven to 220C/200C fan/gas 7 and put the muffin cases in a 12-hole muffin tin. Mix the flour, ground almonds, baking powder, bicarb, 1/4 tsp cinnamon, the sugar, marzipan, nuts and dried fruit in a mixing bowl. Whisk together the eggs, melted butter, yogurt and almond extract, then pour over the dry ingredients and very quickly mix with a wooden spoon until the mixture has just come together – the most important thing is to not overmix – don’t worry if there are still a few floury bits.
  2. Quickly divide the mix between the cases and put in the oven on the top shelf. Bake for 5 mins, then lower the heat to 180C/160C fan/gas 4 and bake for 15 mins more until they are risen, golden, and a skewer inserted into the middle of them comes out clean.
  3. Once they have cooled a little and are firm enough to handle, lift out of the tin onto wire racks and cool for 5 mins. Mix the icing sugar with the remaining 1/4 tsp cinnamon and sieve over the muffins. Serve warm. Will keep for 3 days in an airtight container.

Post a Comment