Stollen Muffins

With Christmas just around the corner, why not treat your family and friends to our twist a traditional stollen.

These light and fruity muffins are perfect with a cup of tea in the afternoon whilst you put your feet up to watch a festive film or enjoy a peaceful five minutes amidst all the chaos!

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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 Pistachio Nuts, roughly chopped

50g Toasted flaked almonds

25g Sultanas or raisins

50g Glace Cherries or Cranberries

50g Dried Apricots

2 Large eggs

100g Unsalted butter, melted and cooled

125ml Full fat natural yoghurt

1 tsp Almond extract

2 tbsp Icing sugar

Method

Heat oven to 220C, gas mark 7. Put paper cases into a 12 hole muffin tin. Mix the flour, ground almonds, baking powder, bicarb, 1/4tsp cinnamon, 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 not to over-mix – 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 minutes, then lower the heat to 180C, gas mark 4, and bake for 15 minutes 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 a cooling rack and cool for 5 minutes. Mix the icing sugar and remaining ¼ tsp cinnamon and sieve over the muffins. Best served warm. The muffins will keep for up to 3 days in an airtight container or alternatively, free and take out in the morning if you have guests arriving that day. Simply warm through in the oven for a few minutes before serving.

If you plan to serve these on Christmas morning, cut down on prep time by weighing and mixing all the dry ingredients the day before. Serve warm dusted with icing sugar and a dollop of Cornish clotted cream if feeling particularly decadent!