Stollen muffins

Prep: 20 mins Cook: 20 mins plus cooling

Easy

Makes 10-12 (depending on your tin)

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

Nutrition and extra info

  • Freezable

Nutrition: per muffin (12)

  • kcal315
  • fat15g
  • saturates5g
  • carbs37g
  • sugars22g
  • fibre2g
  • protein7g
  • salt0.4g
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Ingredients

  • 200g plain flour
  • 50g ground almonds
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • ½ tsp ground cinnamon
  • 100g golden caster sugar
  • 100g marzipan, diced
    Marzipan cake

    Marzipan

    mah-zuh-pan

    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

  • 25g pistachios, roughly chopped
  • 50g toasted flaked almonds
  • 25g sultanas or raisins
  • 50g dried cherries or cranberries
  • 50g dried apricots, diced
  • 2 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 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)

Method

  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.

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Comments, questions and tips

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Comments (4)

Sally35's picture

Muffins turned out great! Used Greek style yoghurt, slightly more than quantity stated. After seeing comments about dryness, really pleased how they turned out. Lovely marzipan bits went gooey and lovely almond flavour. I also added more flaked almonds on the top sprinkled before cooking, so they got toasted also. Would really recommend 'almond lovers' out there to make these.

rosievimes's picture
5

Love these muffins! I followed the tip and prepared the dry ingredients the day before I was going to bake them, however, after reading that someone found the muffins to be a little dry, I mixed the fruit & marizpan seperately with 1tbsp of Cointreau and left these to soak over-night.

The next day I mixed both together, added the wet ingredients, baked for the directed time and they came out perfectly. Delicious, moist and a lovely texture. Any left over we zapped for 20secs in the microwave the next day to enjoy warm again.

smjcmd's picture
2.5

Ooops, forgot to rate.

smjcmd's picture
2.5

I made a half quantity to try out the recipe. I also found them quite dry, saved only by the nuggets of marzipan. I wouldn't bother again.

Questions (5)

Marvida's picture

Is there any way of printing the recipe without the pictures and extra explanations ????

goodfoodteam's picture

You can get a more condensed version by clicking on the print button underneath the image, however you will still get the recipe image included.

Marvida's picture

When printing out this recipe, I have no need of the explanations and pictures....is there any way this can be condensed to a one page Word document, otherwise this will need more paper than is practicable??

chiktoria's picture
2.5

Just made these but have found them to be quite dry, any ideas on making them a bit more moist?

goodfoodteam's picture

That is a shame. You could brush them with a sticky glaze if you don't mind loosing the icing sugar tops. Just before eating warm in the oven or microwave very briefly then brush generously with a mixture of warmed apricot jam and orange juice.

Tips (1)

rosievimes's picture
5

Love these muffins! I followed the tip and prepared the dry ingredients the day before I was going to bake them, however, after reading that someone found the muffins to be a little dry, I mixed the fruit & marizpan seperately with 1tbsp of Cointreau and left these to soak over-night.

The next day I mixed both together, added the wet ingredients, baked for the directed time and they came out perfectly. Delicious, moist and a lovely texture. Any left over we zapped for 20secs in the microwave the next day to enjoy warm again.