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    Stollen Muffins

    15/12/2015 by thebakingexplorer 14 Comments

    Jump to Recipe Print Recipe

    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! These fluffy muffins are packed with dried cranberries, mixed peel, sultanas and marzipan. They have flaked almonds on top, and they're so easy to make too!

    Stollen Muffins

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Stollen Muffins

    Prepare the dried fruit and marzipan by tossing it in flour. To make the muffins, mix together butter and caster sugar. Add the eggs, milk, brandy and almond extract and whisk in. Then add self raising flour, ground almonds, bicarbonate of soda, cinnamon, mixed spice and nutmeg. Mix in well.

    Gently fold in the fruit and marzipan, and divide the miture into paper cases. Sprinkle some flaked almonds over each muffin. Bake for 25 minutes until golden brown, leave to cool completely.

    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. They embody Christmas flavours and will be a guaranteed hit with all your family, friends or colleagues!

    Stollen Muffins

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients*

    • Cupcake tin
    • Mixing bowls
    • Electric hand mixer
    • Cooling rack
    • Kitchen scales
    • Mixed spice
    • Brown cupcake cases

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Stollen Muffins

    Stollen Muffins

    Muffins filled with the flavours of stollen - cranberries, marzipan, almond, sultanas, spices and mixed peel
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: European
    Keyword: Muffins
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    • 100 g Butter
    • 100 g Caster sugar
    • 2 Eggs large
    • 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
    • ½ tsp Cinnamon
    • ½ tsp Mixed spice
    • ¼ tsp Nutmeg
    • 25 g Flaked almonds
    • Icing sugar For dusting
    Metric - US Customary

    Instructions

    • Measure out the dried cranberries, mixed peel, sultanas and marzipan. Sprinkle a heaped tablespoon of plain 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
    • Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and line a 12 hole muffin tin with muffin cases
    • Mix together the butter and caster sugar until fluffy
    • Add the eggs, milk, brandy and almond extract, mix in well
    • Then add the flour, ground almonds, bicarbonate of soda, cinnamon, mixed spice and nutmeg, and mix it all together gently
    • Add the dried fruit and fold it in
    • Separate the mixture into the paper cases and sprinkle some flaked almonds over each muffin
    • Bake them for 20-25 minutes. You want them to be golden brown on top and a skewer to come out clean when inserted into the centre
    • Let them cool fully on a wire rack, then sprinkle with icing sugar before serving if you like
    • Store in an airtight container in a cool place, eat leftovers within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

    Nutrition

    Calories: 280kcal | Carbohydrates: 37g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 168mg | Potassium: 114mg | Fiber: 2g | Sugar: 22g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

    If you like this, check out more of my Muffin recipes!

    Or you might like my Christmas recipes!

    « Golden Oat Raisin & Almond Cookies
    Gingerbread Pavlova »

    Reader Interactions

    Comments

    1. Angela Entwistle

      December 17, 2015 at 10:05 am

      What a great idea! I love stolen and creating a muffin with the stolen flavours is great! Pinning.
      Angela x

      Reply
      • Kat BakingExplorer

        February 07, 2016 at 8:40 pm

        I hope you enjoy them!

        Reply
    2. Kate Glutenfreealchemist

      December 18, 2015 at 11:16 pm

      What a fantastic idea.... love love love it! Stollen is such a lovely Christmassy bake and the idea of popping all that in a muffin is superb!

      Reply
      • Kat BakingExplorer

        February 07, 2016 at 8:41 pm

        Thanks Kate! I had to find a way to get that Stollen fix quicker!

        Reply
    3. belleau kitchen

      December 19, 2015 at 9:50 pm

      these are utter genius! I love that stollen texture and taste, so this is brilliant, they look so lovely too! Thanks for linking to Simply Eggcellent x

      Reply
      • Kat BakingExplorer

        February 07, 2016 at 8:42 pm

        Thanks Dom! They were so good I made them twice!

        Reply
    4. Stuart Vettese

      December 20, 2015 at 5:42 pm

      Can't beat a bit of stollen Kat. And in muffin form - even better! Merry Christmas!

      Reply
      • Kat BakingExplorer

        February 07, 2016 at 8:42 pm

        Thanks Stu! They were very tasty 🙂

        Reply
    5. Caroline Muspratt

      December 27, 2015 at 5:59 pm

      What a great idea if like you say you don't have time to leave the stollen to prove! Thanks for sharing with Alphabakes.

      Reply
      • Kat BakingExplorer

        February 07, 2016 at 8:41 pm

        I'm a big fan of shortcuts that have great results 🙂

        Reply
    6. Jill Morris

      December 20, 2017 at 6:48 pm

      5 stars
      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.

      Reply
      • thebakingexplorer

        December 21, 2017 at 4:06 pm

        I'm so glad you liked it! I must be quite generous with my mixture hehe 🙂

        Reply
    7. Vicky

      April 02, 2018 at 9:31 am

      5 stars
      Replaced the brandy and almond essence with same amount of Disaronno and used packet of mixed dried fruit and packet of cherries .
      Gave them out at easter along with Easter eggs as not dissimilar to simnel cake. Everyone liked them.

      Reply
      • thebakingexplorer

        April 03, 2018 at 4:45 pm

        Sounds fabulous! Thank you for letting me know you enjoyed the recipe, I really appreciate it!

        Reply

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