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Stollen Muffins

Stollen Muffins

Muffins filled with the flavours of stollen - cranberries, marzipan, almond, sultanas, spices and mixed peel

Course Dessert
Cuisine European
Keyword Muffins
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12
Author thebakingexplorer


  • 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
  • 1/2 tsp Cinnamon
  • 1/2 tsp Mixed spice
  • 1/4 tsp Nutmeg
  • 25 g Flaked almonds
  • Icing sugar For dusting


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

  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 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

  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

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

  8. 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

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

  10. Store in an airtight container in a cool place, eat leftovers within 3 days

Recipe 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