Stollen muffins
Ingredients
- Step 1 200g plain flour
- Step 2 50g ground almonds
- Step 3 1 tsp baking powder
- Step 4 1 tsp bicarbonate of soda
- Step 5 ½ tsp ground cinnamon
- Step 6 100g golden caster sugar
- Step 7 100g marzipan , diced
- Step 8 25g pistachios , roughly chopped
- Step 9 50g toasted flaked almonds
- Step 10 25g sultanas or raisins
- Step 11 50g dried cherries or cranberries
- Step 12 50g dried apricots , diced
- Step 13 2 large eggs
- Step 14 100g unsalted butter , melted and cooled
- Step 15 125ml full-fat natural yogurt
- Step 16 1 tsp almond extract
- Step 17 2 tbsp icing sugar
- Step 18 12 paper muffin cases (we used tulip cases)
Calories: 315
Carbohydrate: 37 g
Protein: 7 g
Fat: 15 g
Cook time: 40 minutes
Prep time: 20 minutes
Total time: 60 minutes
Servings: 1012
TAGS
Afternoon tea
Breakfast
Brunch
Dessert
Snack
Treat
German
Christmas baking
Christmas breakfast
Christmas brunch
Christmas cupcake
Christmas morning
Christmas muffin
Christmas-kitchen
Family friendly
Festive baking
Make Ahead
Sarah Cook
Stollen cupcake
Winter
Directions
- Step 1 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.
- Step 2 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.
- Step 3 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.