Christmas Muffin Recipe

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This Christmas muffin recipe is inspired by traditional Christmas stollen but in a much easier and quicker to make format. Fruity, nutty and with little marzipan nuggets, it really is a mouthful of Christmas!

So what's the deal with fruit and nuts at Christmas, you may wonder, and why do people bake them into cakes and bread? Some say the tradition of baking fruitcake dates as far back as the Middle Ages and evolved to become something eaten at celebrations, as many of the ingredients were considered expensive and rare.

Whatever your thoughts on fruitcake, you should know that there are many different variations out there, and this Christmas muffin recipe is light and fluffy, far from any traditional dense and alcohol soaked Christmas cake you may be used to.

Perhaps the best thing about this Christmas muffin recipe is that it is entirely possible to prepare it for Christmas morning breakfast. With a little pre-measuring of ingredients overnight, you can easily whip everything together in the morning, stick it in the oven, and they'll be out before the children are even done opening presents!

We have made these little stollen muffins for a few Christmases now, and they have always gone down a treat. It's just as nice to serve them for afternoon tea when guests or family come visiting, if you can't wait for Christmas morning. ☺️

The muffins will keep in an airtight container at room temperature for up to four days.

And if you find yourself with left over marzipan at the end of the Christmas season, use it to make Chocolate Covered Marzipan!

Here's what you'll need for this Christmas muffin recipe:
(Click here to jump straight to the recipe)

200g plain flour
50g ground almonds
1 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
1/2 tsp ground cinnamon
100g caster sugar
100g marzipan, diced
25g pistachios, roughly chopped
50g toasted flaked almonds
25g raisins or sultanas
50g dried cranberries
50g dried apricots, chopped
60ml orange (or other fruit) liqueur
2 large eggs
100g unsalted butter, melted and cooled
140g plain yoghurt
2 tbsp icing sugar, for dusting

And here's what you'll need to do:

• Chop and soak the dried fruit and marzipan in the liqueur for a few hours or overnight, until the liquid has been absorbed.
• Preheat the oven to 220C (425F) / 200C Fan, and line a 12-hole muffin tin with paper cases.
• Add the flour, ground almonds, baking powder, bicarbonate of soda, ground cinnamon, caster sugar, chopped pistachios and flaked almonds to a mixing bowl, and whisk to combine.
• Add the soaked fruit and marzipan to the bowl, including any excess liquid, and stir to combine.

• In a separate bowl, whisk together the eggs, melted butter and yoghurt.
• Add the dry ingredients, and using a wooden spoon, mix everything together quickly until combined, but be careful not to over mix it. Don't worry if there are still a few dry pockets.
• Divide the mixture evenly between the muffin cases.
• Bake in the preheated oven on the top shelf for 5 minutes.
• Then lower the heat to 180C (355F) / 160C Fan, and continue baking for 15-20 minutes more, until they are risen and golden and a tester skewer comes out clean.

• Remove the muffins from the oven, allow them to cool for a few minutes, and transfer them to a wire rack to continue cooling.
• Serve warm or at room temperature with a dusting of icing sugar on top.

Christmas Muffin Recipe

By Wendy | Serves 4

This Christmas muffin recipe is inspired by the traditional Christmas stollen but quick and easy enough to make for Christmas morning breakfast!

Prep Time: 15 minutes plus soaking time
Cook Time: 20 minutes
Yield: 12 medium sized muffins
Course: Breakfast, Snack
Cuisine: Modern European
Tags: Stollen, Marzipan

Ingredients

200g plain flour
50g ground almonds
1 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
1/2 tsp ground cinnamon
100g caster sugar
100g marzipan, diced
25g pistachios, roughly chopped
50g toasted flaked almonds
25g raisins or sultanas
50g dried cranberries
50g dried apricots, chopped
60ml orange (or other fruit) liqueur
2 large eggs
100g unsalted butter, melted and cooled
140g plain yoghurt
2 tbsp icing sugar, for dusting

Method

1. Chop and soak the dried fruit and marzipan in the liqueur for a few hours or overnight, until the liquid has been absorbed.
2. Preheat the oven to 220C (425F) / 200C Fan, and line a 12-hole muffin tin with paper cases.
3. Add the flour, ground almonds, baking powder, bicarbonate of soda, ground cinnamon, caster sugar, chopped pistachios and flaked almonds to a mixing bowl, and whisk to combine.
4. Add the soaked fruit and marzipan to the bowl, including any excess liquid, and stir to combine.
5. In a separate bowl, whisk together the eggs, melted butter and yoghurt.
6. Add the dry ingredients, and using a wooden spoon, mix everything together quickly until combined, but be careful not to over mix it. Don't worry if there are still a few dry pockets.
7. Divide the mixture evenly between the muffin cases.
8. Bake in the preheated oven on the top shelf for 5 minutes.
9. Then lower the heat to 180C (355F) / 160C Fan, and continue baking for 15-20 minutes more, until they are risen and golden and a tester skewer comes out clean.
10. Remove the muffins from the oven, allow them to cool for a few minutes, and transfer them to a wire rack to continue cooling.
11. Serve warm or at room temperature with a dusting of icing sugar on top.

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