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!
Step by step...
I prepared the dried fruit and marzipan first and tossed it in flour.
To make the sponge I creamed together butter and caster sugar.
In a separate bowl I whisked up eggs, milk, brandy and almond extract, I added it to the mixture and whisked in. Then I added self raising flour, ground almonds, bicarbonate of soda, cinnamon, mixed spice and nutmeg.
Then I folded in the fruit and marzipan, and divided the miture into paper cases and sprinkled some flaked almonds over each muffin.
They baked for 25 minutes and came out lovely and golden brown, I left them to cool completely.
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!
Recommended equipment & ingredients*
|Cupcake tin||Mixed spice||Brown cupcake cases|
|Kitchen scales||Mixing bowls||Cooling rack|
*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!
- 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
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a 12 hole muffin tin with muffin cases
- Cream together the butter and caster sugar in a bowl until fluffy
- In a separate bowl whisk the eggs, milk, brandy and almond extract together
- In a third bowl, 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
- 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
- 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
If you like this, check out more of my Muffin recipes!
Or you might like my Christmas recipes!
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