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Stollen muffins on a wooden board dusted with icing sugar.
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5 from 7 votes

Easy Stollen Muffins

Easy stollen muffins filled with marzipan, dried fruit, almonds, and Christmas spices!
Course Baking
Cuisine British
Prep Time 8 minutes
Cook Time 18 minutes
Total Time 26 minutes
Servings 12
Calories 273kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 140 g Golden Caster Sugar
  • 180 g Plain Flour
  • 30 g Ground Almonds
  • 1 teaspoon Bicarbonate of Soda
  • 1 teaspoon Mixed Spice
  • 100 ml Plain Yogurt
  • 140 g Butter melted and cooled
  • 2 Eggs large
  • ½ teaspoon Almond Extract
  • 100 g Mixed Dried Fruit
  • 100 g Marzipan diced into small chunks
  • 25 g Flaked Almonds
  • 1 tablespoon Icing Sugar
  • ¼ teaspoon Cinnamon

Instructions

  • Preheat the oven to 190°C (170 fan/ Gas 5/ 375F) and line a 12 hole muffin tin with 12 muffin cases.
  • Place the dry ingredients (golden caster sugar, plain flour, ground almonds, bicarbonate of soda, and mixed spice) into a large mixing bowl.
    140 g Golden Caster Sugar, 180 g Plain Flour, 30 g Ground Almonds, 1 teaspoon Bicarbonate of Soda, 1 teaspoon Mixed Spice
  • Whisk together the wet ingredients (yogurt, cooled melted butter, eggs, and almond extract) in a jug and then gently fold the wet ingredients into the dry ingredients with a wooden spoon. Be careful not to overmix!
    100 ml Plain Yogurt, 140 g Butter, 2 Eggs, ½ teaspoon Almond Extract
  • Fold in the dried fruit, diced marzipan, and flaked almonds until just combined.
    100 g Mixed Dried Fruit, 100 g Marzipan, 25 g Flaked Almonds
  • Spoon into 12 muffin cases and bake for 16-18 minutes until golden brown and risen. Cool on a wire rack and then dust with the icing sugar and ground cinnamon.
    1 tablespoon Icing Sugar, ¼ teaspoon Cinnamon

Notes

Top Tips:
  • Make sure the ingredients are at room temperature before starting the recipe. The melted butter needs to be allowed to cool before adding it to the wet ingredients.
  • Try not to over-mix the muffin batter. Over-mixing will result in tough, chewy muffins. Gently fold in the ingredients, and don't worry if the batter is still a bit lumpy!
  • For a high domed muffin, preheat the oven to 20 degrees ABOVE the specified temperature in the recipe card. As soon as you put the muffins in the oven, turn it back down. The high heat will help the raising agent to start working.
 
Variations:
  • Mix in a pinch of freshly grated nutmeg.
  • Add chocolate chips or replace some of the flour with cocoa powder.
  • Use a brandy-soaked mincemeat for a richer flavour.
  • Drizzle the muffins with a simple white icing made with icing sugar and water.
  • Decorate the tops with nuts and glace cherries.
 
Storage:
Store: Once cooled, place the muffins in an airtight container or cake tin. They will keep for up to 3 days. Muffins are best eaten on the day they are made though.
Freeze: The stollen muffins can be frozen for up to 3 months. Defrost at room temperature before serving.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 273kcal | Carbohydrates: 38g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 110mg | Potassium: 144mg | Fiber: 2g | Sugar: 20g | Vitamin A: 57IU | Vitamin C: 0.5mg | Calcium: 62mg | Iron: 2mg
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