Stollen muffins

• plain flour↗200g g
• ground almonds↗50g g
• baking powder↗1 tsp tsp
• bicarbonate of soda↗1 tsp tsp
• ground cinnamon↗½ tsp tsp
• golden caster sugar↗100g g
• marzipan100g g

  diced

• pistachios↗25g g

  roughly chopped

• toasted flaked almonds↗50g g
• sultanas↗25g g

  or raisins

• dried cherries↗50g g

  or cranberries

• dried apricots↗50g g

  diced

• large eggs↗2
• unsalted butter↗100g g

  melted and cooled

• full-fat natural yogurt↗125ml ml
• almond extract↗1 tsp
• icing sugar↗2 tbsp
• paper muffin cases12

  (we used tulip cases)

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.