Stollen muffins

These little cakes are filled with all the festive, fruity flavours of this classic German Christmas bake – ideal for Christmas morning or a teatime treat

Prep:20 mins
Cook:20 mins
plus cooling

Easy

Nutrition per serving

kcal 315
fat 15g
saturates 5g
carbs 37g
sugars 22g
fibre 2g
protein 7g
salt 0.4g

Ingredients

200g plain flour
50g ground almonds
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp ground cinnamon
100g golden caster sugar
100g marzipan, diced
25g pistachios, roughly chopped
50g toasted flaked almonds
25g sultanas or raisins
50g dried cherries or cranberries
50g dried apricots, diced
2 large eggs
100g unsalted butter, melted and cooled
125ml full-fat natural yogurt
1 tsp almond extract
2 tbsp icing sugar
12 paper muffin cases (we used tulip cases)

Tip

Get ahead

If you're planning to serve these on Christmas morning, cut down on prep time by weighing and mixing all your dry ingredients on Christmas Eve, having the butter ready in the microwave and your yogurt measured into a mixing jug in the fridge.

Method

Heat oven to 220C/200C fan/gas 7 and put the muffin cases in a 12-hole muffin tin. Mix the flour, ground almonds, baking powder, bicarb, 1/4 tsp cinnamon, the sugar, marzipan, nuts and dried fruit in a mixing bowl. Whisk together the eggs, melted butter, yogurt and almond extract, then pour over the dry ingredients and very quickly mix with a wooden spoon until the mixture has just come together – the most important thing is to not overmix – don’t worry if there are still a few floury bits.
Quickly divide the mix between the cases and put in the oven on the top shelf. Bake for 5 mins, then lower the heat to 180C/160C fan/gas 4 and bake for 15 mins more until they are risen, golden, and a skewer inserted into the middle of them comes out clean.
Once they have cooled a little and are firm enough to handle, lift out of the tin onto wire racks and cool for 5 mins. Mix the icing sugar with the remaining 1/4 tsp cinnamon and sieve over the muffins. Serve warm. Will keep for 3 days in an airtight container.