Moist Christmas Stollen Muffins Recipe

Introduction

These Moist Christmas Stollen Muffins capture the festive flavors of the traditional stollen bread in a convenient, individual-sized treat. Packed with dried fruits, spices, and a buttery finish, they make a delightful holiday snack or breakfast.

Ingredients

• 2 1/4 cups all-purpose flour (270g)
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine table salt
• 2 tablespoons holiday spice mix (14g)
• 1/3 cup white sugar (67g)
• 1 cup fruitcake fruit blend or your choice of dried fruit (120g)
• 1/2 cup candied mixed peel (85g)
• 1 large egg
• 1 cup buttermilk or plain yogurt (227g, avoid Greek-style)
• 3/8 cup melted butter (113g total; divided into 6 tablespoons and 2 tablespoons)
• Non-melting sugar or powdered sugar for dusting

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Lightly grease a standard muffin pan or line it with paper liners. If using liners, grease them as well to prevent sticking.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, holiday spice mix, sugar, dried fruits, and candied peel until evenly combined.
3. Step 3: In a separate bowl, whisk the egg, buttermilk or yogurt, and 6 tablespoons of the melted butter until smooth and cohesive.
4. Step 4: Gently fold the wet ingredients into the dry ingredients, stirring just until combined. The batter will be stiff—avoid over-mixing to keep muffins tender.
5. Step 5: Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Bake for approximately 20 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. While still warm, brush the tops with the remaining 2 tablespoons of melted butter and dust with sugar. Serve warm or at room temperature.

Tips & Variations

• Substitute yogurt for buttermilk to add creaminess if you don’t have buttermilk on hand.
• Try different dried fruit combinations like raisins, cherries, or cranberries to customize the flavor.
• For an extra festive touch, add a handful of chopped nuts like almonds or pecans to the batter.
• Use non-melting sugar to keep a crunchy topping or powdered sugar for a snowy look.

Storage

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 1 month. Reheat in the microwave for 15-20 seconds or until warmed through before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of buttermilk?

Yes, plain yogurt works well as a substitute for buttermilk. Avoid Greek-style yogurt as it is too thick; if using it, thin with a little milk.

How do I prevent the muffins from sticking to the liners?

Greasing the paper liners lightly with butter or cooking spray helps prevent sticking and makes removal easier after baking.

Moist Christmas Stollen Muffins Recipe

Print Recipe

★★★★★

4.5 from 144 reviews

These Moist Christmas Stollen Muffins capture the festive flavors of traditional stollen bread in individual, easy-to-serve portions. Featuring a blend of holiday spices, mixed dried fruits, and candied peel, these muffins are tender and moist with a sweet butter and sugar topping that adds a perfect finishing touch. Ideal for holiday breakfasts, brunches, or a festive snack.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: European

Ingredients

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Dry Ingredients

• 2 1/4 cups all-purpose flour (270g)
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine table salt
• 2 tablespoons holiday spice mix (14g)
• 1/3 cup white sugar (67g)
• 1 cup fruitcake fruit blend or your choice of dried fruit (120g)
• 1/2 cup candied mixed peel (85g)

Wet Ingredients

• 1 large egg
• 1 cup buttermilk or plain yogurt (227g, avoid Greek-style)
• 3/8 cup melted butter (113g total; divided into 6 tablespoons and 2 tablespoons)

For Finishing

• Non-melting sugar or powdered sugar for dusting

Instructions

1. Preheat and Prepare the Baking Pan: Begin by preheating your oven to 400°F (200°C). While it’s heating up, lightly grease a standard muffin pan or line it with paper liners. If you’re using paper liners, be sure to grease them as well to prevent sticking.
2. Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, stollen spice, sugar, and fruits and candied peel. Make sure all the dry ingredients are thoroughly combined and evenly distributed.
3. Mix Wet Ingredients: In a separate bowl, whisk together the egg, buttermilk or yogurt, and melted butter. Blend these ingredients well to create a smooth, cohesive liquid mixture.
4. Combine Wet and Dry Ingredients: Quickly and gently combine the wet ingredients with the dry ingredients. This should only take a few stirs with a bowl scraper or large spoon, just until everything is incorporated. The batter will be quite stiff, so be careful not to over-mix.
5. Fill and Bake the Muffins: Spoon the batter into the prepared muffin pan, filling each cup about 3/4 full. Place the pan in the preheated oven and bake the muffins for about 20 minutes. Check for doneness by inserting a cake tester or toothpick into the center of a muffin; it should come out clean.
6. Cool and Finish the Muffins: Once the muffins are done baking, remove the pan from the oven and let it cool for about 5 minutes. Afterward, transfer the muffins to a cooling rack. While warm, brush the tops with melted butter and dust with sugar for a sweet finish. Serve the muffins warm or at room temperature and enjoy!

Notes

• Use regular buttermilk or plain yogurt, not Greek-style, for best texture.
• Gently fold the batter to avoid tough muffins caused by over-mixing.
• If you don’t have a holiday spice mix, a combination of cinnamon, nutmeg, and allspice works well.
• Non-melting sugar or powdered sugar dusting adds sweetness and a festive look but can be omitted if preferred.
• These muffins keep well for 2-3 days stored in an airtight container at room temperature.
• For a dairy-free version, substitute buttermilk with a plant-based milk and use a dairy-free butter alternative.

Keywords: Christmas muffins, stollen, holiday baking, festive muffins, dried fruit muffins, spiced muffins