Description
These Christmas Stollen Muffins are moist, festive, and incredibly easy to bake, capturing the traditional flavors of holiday stollen in convenient, individual-sized treats. Filled with mixed dried fruits, aromatic spices, and a hint of citrus zest, these muffins are perfect for holiday breakfasts, brunches, or as delightful snacks throughout the season.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon orange zest (or lemon zest)
- 1 cup mixed dried fruit (chopped apricots, cranberries, raisins, etc.)
- â…“ cup slivered almonds (optional)
Wet Ingredients
- 2 large eggs
- ¾ cup milk
- ½ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
For Finishing
- Powdered sugar, for dusting after baking
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease the cups with non-stick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, ground nutmeg, and orange zest. Then fold in the mixed dried fruit and slivered almonds, if using, ensuring they are evenly distributed throughout the mixture.
- Combine Wet Ingredients: In a separate bowl, beat the two large eggs. Add the milk, melted and slightly cooled unsalted butter, vanilla extract, and almond extract. Whisk these ingredients until they are thoroughly combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently stir together until just combined; be careful not to overmix as this can make the muffins tough.
- Fill Muffin Cups: Using a spoon or scoop, evenly divide the batter into the prepared muffin cups, filling each about three-quarters full to allow space for rising.
- Bake: Bake the muffins in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be golden brown on top.
- Cool and Dust: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely. Once cool, dust the tops generously with powdered sugar to mimic the classic snowy look of traditional stollen.
Notes
- Use mixed dried fruits like chopped apricots, cranberries, raisins, or any preferred combination for a variety of flavors and textures.
- Slivered almonds are optional but add a nice crunch and nutty flavor to the muffins.
- Ensure butter is melted but cooled slightly so it does not cook the eggs when combined.
- Do not overmix the batter; a few lumps are okay to keep the muffins light and tender.
- If desired, substitute milk with a dairy-free alternative to make the muffins lactose-free.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
