Stollen Muffins

Name: Stollen Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 10-12 (depending on your tin)
Cuisine: german
Ingredients: 200g plain flour; 50g ground almonds; 1 tsp baking powder; 1 tsp bicarbonate of soda; 1/2 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; 12 paper muffin cases (we used tulip cases)

4.55 (14)

⏱ 40 mins 🍽 Makes 10-12 (depending on your tin) 🌶 german ✅ Easy 🏷 Breakfast

These delightful little cakes capture all the traditional festive flavours of a German stollen in convenient muffin form. Filled with marzipan, dried cherries, apricots, sultanas and a mix of almonds and pistachios, they are spiced with cinnamon and have a tender crumb. Ideal for serving on Christmas morning or as a special afternoon snack, they are finished with a light dusting of cinnamon icing sugar. The recipe yields 10 to 12 muffins.

Ingredients

200g plain flour
50g ground almonds
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 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
12 paper muffin cases (we used tulip cases)

Method

Preheat the oven to 220C/200C fan/gas 7. Place the muffin cases into a 12-hole tin. In a large bowl, combine the plain flour, ground almonds, baking powder, bicarbonate of soda, 1/4 tsp cinnamon, golden caster sugar, diced marzipan, chopped pistachios, toasted flaked almonds, sultanas, dried cherries and diced apricots. In another bowl, whisk the eggs with the cooled melted butter, natural yogurt and almond extract. Pour this wet mixture over the dry ingredients and mix briefly with a wooden spoon until just combined. avoid overmixing.
Promptly spoon the batter into the prepared cases. Bake on the top shelf for 5 minutes. Then reduce the oven temperature to 180C/160C fan/gas 4 and continue baking for 15 minutes more, until golden, well-risen and a skewer inserted comes out clean.
Allow the muffins to cool slightly in the tin until firm enough to handle, then transfer them to a wire rack. Cool for 5 minutes. Combine the icing sugar with the remaining 1/4 tsp cinnamon and sieve it over the top of the muffins. Serve while still warm. They can be stored in an airtight container for up to 3 days.

Nutrition (per serving)

Calories315 kcal

Fat15 g

Saturates5 g

Carbs37 g

Sugars22 g

Fibre2 g

Protein7 g

Sodium160 mg

Recipe details

Skill levelEasy

CategoryBreakfast

Cuisinegerman