Stollen Muffins

Stollen Muffins
I’m pretty sure that everyone can relate to the feeling of never having enough time to do the things you want to do. For me this relates to baking a lot. I wish I had more time to bake all the things I’d like to try! So sometimes a recipe like these Stollen Muffins is just what I need. Instead of making stollen, which needs 2 hours time to prove, I thought I’d make Stollen Muffins for a quicker result with just as much flavour!

Jump straight to the recipe!

I started by creaming together butter and caster sugar.

In a separate bowl I whisked up eggs, milk, brandy and almond extract.

I also measured out dried cranberries, mixed peel, sultanas and diced up marzipan. I sprinkled a little flour in and mixed it around to coat the fruit and marzipan. This stops it sinking to the bottom of the muffins while they are baking.

I combined the egg mixture into the creamed butter, then added self raising flour, ground almonds, bicarbonate of soda, cinnamon, mixed spice and nutmeg.

I separated the mixture into 12 tulip muffin cases and sprinkled some flaked almonds over each muffin. I baked them for 20 minutes.

They came out lovely and golden brown, I left them to cool completely.

Stollen Muffins

Before serving, I dusted the Stollen Muffins generously with icing sugar.

Stollen Muffins

If you are a fan of stollen and also short of time like me, I highly recommend these Stollen Muffins. It’s got everything your taste buds are craving; Christmas spices, sweet fruit and nutty marzipan. It embodies Christmas and will be a guaranteed hit with all your family, friends or colleagues!

       

I’m linking this recipe up with Treat Petite hosted by Cakeyboi, Simply Eggcellent hosted by Belleau Kitchen, Credit Crunch Munch hosted by Fab Food 4 All, No Waste Food Challenge ran by Elizabeth’s Kitchen Diary and this month hosted by Jen’s Food, and into Alphabakes hosted by Caroline Makes and The More Than Occasional Baker.

5 from 1 vote
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Stollen Muffins

Servings 12

Ingredients

  • 100 g Butter
  • 100 g Caster sugar
  • 2 Eggs
  • 100 ml Milk
  • 25 ml Brandy
  • 1 tsp Almond extract
  • 60 g Dried cranberries
  • 60 g Mixed peel
  • 60 g Sultanas
  • 60 g Marzipan diced
  • 200 g Self raising flour
  • 50 g Ground almonds
  • 1 tsp Bicarbonate of soda
  • 1/2 tsp Cinnamon
  • 1/2 tsp Mixed spice
  • 1/4 tsp Nutmeg
  • 25 g Flaked almonds
  • Icing sugar For dusting

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a 12 hole muffin tin with muffin cases, ideally tulip ones

  2. Cream together the butter and caster sugar in a bowl until fluffy
  3. In a separate bowl whisk the eggs, milk, brandy and almond extract together
  4. In a third bowl, measure out the dried cranberries, mixed peel, sultanas and marzipan. Sprinkle a little flour in and mix it around to coat the fruit and marzipan. This stops it sinking to the bottom of the muffins while they are baking
  5. Combine the egg mixture with the creamed butter, then add the flour, ground almonds, bicarbonate of soda, cinnamon, mixed spice and nutmeg, and mix it all together with a whisk

  6. Add the dried fruit and fold it in with a spoon

  7. Separate the mixture into the muffin cases and sprinkle some flaked almonds over each muffin

  8. Bake them for 20 minutes. You want them to be golden brown on top and a skewer to come out clean when inserted into the centre

  9. Let them cool fully on a wire rack, then sprinkle with icing sugar before serving

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12 comments / Add your comment below

  1. Just found and tried this recipe when I was a bit stuck about what to do with my leftover marzipan from my Christmas cake. I had way more than 12 muffins worth of mixture, so put the rest in a round dish and baked that way too. Have just tasted one, awesome stuff. Many thanks for the recipe.

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