Stollen muffins

Stollen muffins
  • Serves icon Makes 12
  • Time icon Hands-on time 15 min, plus cooling

This stollen muffins recipe is an easy twist on a Christmas classic. The festive bakes are packed with citrus peel, fruit and marzipan chunks.

Learn how to make the traditional version too, with our Christmas stollen recipe.

Nutrition: per serving

Calories
398kcals
Fat
15.9g (6.5g saturated)
Protein
6.7g
Carbohydrates
56.5g (42.9g sugars)
Fibre
1.2g
Salt
0.4g
Calories
398kcals
Fat
15.9g (6.5g saturated)
Protein
6.7g
Carbohydrates
56.5g (42.9g sugars)
Fibre
1.2g
Salt
0.4g

Ingredients

  • 200g plain flour
  • 100g golden caster sugar
  • 50g ground almonds
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp mixed spice
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • 150g mixed dried fruit and peel (we used raisins, cherries, apricots, and orange and lemon peel)
  • 100g golden marzipan, cut into 1cm chunks
  • 50g flaked almonds, toasted
  • 50g crystallised ginger, plus extra to decorate
  • Finely grated zest 1 orange (reserve the juice for a glaze)
  • 125g unsalted butter
  • 150g full-fat natural yogurt or buttermilk
  • 2 medium free-range eggs
  • 1 tsp almond extract
  • Cinnamon pearl sugar to decorate (optional; from Ocado or souschef)

For the icing

  • 200g icing sugar, sifted
  • 1-2 tbsp lemon juice (or use the leftover orange juice)

You’ll also need…

  • 12-hole muffin tray, greased with butter and lined with paper cases (or use silicone moulds and skip the paper and greasing)

Method

  1. Heat the oven to 180°C fan/gas 6. In a large bowl, mix the flour, sugar, ground almonds, baking powder, bicarb and ground spices. Add the mixed fruit/peel, marzipan, flaked almonds, crystallised ginger and orange zest, then stir to combine.
  2. Melt the butter in a small pan over a medium heat, swirling until it foams and browns (it will smell nutty and toasted). Pour into a jug and leave to cool for 10 minutes. Whisk the yogurt/ buttermilk, eggs and almond extract into the cooled butter, then pour it all into the dry ingredients, stirring until just combined (try not to overmix).
  3. Divide the mixture among the muffin cases, then bake for 20-25 minutes until well risen, golden and a skewer pushed into the middle comes out clean. Cool for 10 minutes in the tin, then turn out the muffins onto a wire rack and cool completely.
  4. Mix the icing sugar with enough lemon/orange juice to get a thick pouring consistency. Drizzle the cooled muffins with the icing, then sprinkle with extra crystallised ginger and, if you like, cinnamon pearl sugar.

delicious. tips

  1. Make it boozy: Soak the dried fruit in 2-3 tbsp whisky, brandy or rum a day before baking.

  2. The muffins will keep for 2-3 days in an airtight container, or unglazed in the freezer for 3 months. Defrost at room temperature, refresh in a low oven for 5 minutes, then glaze and serve.

Recipe By

Jess Meyer

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