Stollen Muffins

A plate with 2 halves of a muffin on top of other 6 muffins dusted with icing sugar and a blue tea towel around the plate.

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A delicious twist on a classic Christmas bake, these Stollen Muffins are packed with festive flavours and all the traditional stollen bread ingredients: mixed peel, mixed dried fruit, marzipan chunks and warm spices. They are ready from scratch in way under 30 minutes, and they fill your kitchen with a whiff of Christmas cheer.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: German

Servings: muffins

Calories: 262kcal

Author: Daniela Apostol

Ingredients

285 g self-raising flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon mixed spice ( or pumpkin spice for the US audience)
100 g light brown sugar
2 eggs
90 ml melted butter + one tablespoon of melted butter for brushing the muffins
250 ml buttermilk
½ cup mixed dried fruit
½ cup mixed peel
½ cup marzipan, cut into cubes
2 tablespoon icing sugar ( confectioners' sugar)
1 teaspoon almond extract
½ cup flaked almonds

Metric - US Customary

Instructions

Preheat the oven to 190 degrees Celsius ( 375 Fahrenheit, 170 fan oven).
In a large mixing bowl, sift the flour, add the sugar, baking powder and spices and mix well to combine.
Add the dried fruit, mixed peel, marpizan and flaked almonds, and mix again.
In a jug, beat the eggs well, add the melted butter, almond extract and buttermilk and mix well.
Pour the wet ingredients over the dry ingredients and use a spatula to combine them into a batter.
Grease and flour a muffin tin, divide the batter evenly, and bake for 20 minutes until golden and a skewer inserted in the middle comes out clean.
Brush the baked muffins with the reserved melted butter, and allow them to cool down.
Dust them with icing sugar.

Video

Notes

Make sure to store the muffins in an air tight container once they cool down completely, so they can keep moist and light for longer - we had ours around for 4 days, and they were still delicious!
Preheating the oven is crucial, as the muffins go in, so they can that dome-shaped top we need. I prefer greasing the muffin tin with butter and dusting with flour rather than using muffin cases which tend to stick to the muffins.

Nutrition