Stollen muffins

8 servings
30 min
25 min


Number of serving: 8

For the Daugh:

115 g butter at room temperature

½ cup icing sugar

2 egg yolks

1 cup milk, lukewarm

2 cups all purpose flour

1 package baking powder (10 g)

1 teaspoon salt

Zest of 1 lemon

1 teaspoon almond extract or vanilla extract

½ cup sliced almonds

½ cup raisins, soaked in rum the night before or ½ minutes in the microwave

¼ cup dried cherries, finely diced

¼ cup dried strawberries, finely diced

¼ cup dried figs, finely diced

¼ cup dried apricots, finely diced

¼ cup dried papaya, finely diced

¼ cup dried pineapple, finely diced

For the Filling:

Almond marzipan - from the Traditional German Christmas Stollen with Almond Marzipan recipe

For the Icing:

½ cup icing sugar, sifted

Colored coconut shavings


  • Preheat oven to 360F (about 180 C).

    In a large bowl or bowl of electric mixer beat butter until turns white.

    Add the icing sugar and beat until turns to fluffy cream.

    Add egg yolks one at a time and beat well.

    In a separate bowl mix together flour, baking powder and salt.

    Alternately add to butter mixture lukewarm milk and flour mixture and stir.

    Add the grated lemon peel, almond or vanilla extract, almonds, raisins and diced dried fruit and mix.

    Spoon the dough into the oiled muffin forms, filling about 2/3 of the forms.

    Slice the marzipan (or make little marzipan balls) and dip 1 or ½ slice (or ball) in each muffin and try to cover with dough.

    Bake in preheated to 360 F (about 180 C) oven for about 20-25 minutes or until golden brown, as in about 15 minutes may cover muffins with baking paper or cooking foil – so they will not burn.

    Remove and spread with melted butter while hot and sprinkle with plenty of icing sugar and colored in red and green coconut shavings (or any other suitable :) Christmas muffins decorations).


Stollen Muffins, photo 1
Stollen Muffins, photo 2




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