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Stollen Muffins
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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 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 12
Calories 296kcal
Author thebakingexplorer

Ingredients

  • 100 g Baking spread unsalted, softened
  • 100 g Light brown soft sugar
  • 2 Eggs large
  • 100 ml Milk
  • 25 ml Brandy
  • 1 tsp Almond extract
  • 75 g Dried cranberries
  • 75 g Sultanas
  • 60 g Mixed peel
  • 80 g Marzipan diced
  • 200 g Self raising flour
  • 50 g Ground almonds
  • 1 tsp Bicarbonate of soda
  • 1 tsp Cinnamon
  • 1 tsp Mixed spice
  • ¼ tsp Nutmeg
  • 25 g Flaked almonds
  • Icing sugar For dusting

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 150C Fan/325F/Gas Mark 3 and line a 12 hole muffin tin with muffin cases
  • Mix together the baking spread and light brown soft sugar for 2-3 minutes using an electric mixer
  • Add the eggs, milk, brandy and almond extract, mix in well. Don't worry if it curdles a bit!
  • Then add the self raising 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 25-30 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

Video

Notes

  • Make sure all your ingredients (particularly the baking spread, milk and eggs) are at room temperature before you start baking.
  • I used a baking spread for the muffins, but you can also use unsalted butter.
  • I really recommend using light brown soft sugar if you can for this recipe, but caster sugar will also work.
  • Mixed spice is a British spice blend containing cinnamon, coriander seed, nutmeg, clove, pimento, and ground ginger. If you can't get hold of it where you're based, you can use a Pumpkin Spice mix instead or add a mix of other spices - I recommend cinnamon, ginger and nutmeg.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition

Calories: 296kcal | Carbohydrates: 40g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 196mg | Potassium: 143mg | Fiber: 2g | Sugar: 24g | Vitamin A: 355IU | Vitamin C: 0.3mg | Calcium: 53mg | Iron: 1mg