Easy muffin recipe for 4 - 8 people, takes only 20 mins; recipe has plain flour, ground almond, baking powder, bicarbonate of soda, ground cinnamon, golden caster sugar, marzipan, pistachio, flaked almond, sultana, dried cherry, dried apricot, egg, unsalted butter, natural yogurt, almond extract, icing sugar and cases.
Stollen muffins
Course: Easy muffin
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Egg: 2 large eggs
- Natural Yogurt: 125ml full-fat natural yogurt
- Plain Flour: 200g plain flour
- Bicarbonate Of Soda: 1 tsp bicarbonate of soda
- Unsalted Butter: 100g unsalted butter, melted and cooled
- Ground Cinnamon: 1/2 tsp ground cinnamon
- Baking Powder: 1 tsp baking powder
- Ground Almond: 50g ground almonds
- Sultana: 25g sultanas or raisins
- Golden Caster Sugar: 100g golden caster sugar
- Dried Apricot: 50g dried apricots, diced
- Flaked Almond: 50g toasted flaked almonds
- Pistachio: 25g pistachios, roughly chopped
- Icing Sugar: 2 tbsp icing sugar
- Almond Extract: 1 tsp almond extract
- Marzipan: 100g marzipan, diced
- Dried Cherry: 50g dried cherries or cranberries
- Cases: 12 paper muffin cases (we used tulip cases)
Directions
- 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.
