Name: Moist Christmas Stollen Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: German
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

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Introduction

These Moist Christmas Stollen Muffins capture the festive flavors of holiday spice and dried fruit in a tender, easy-to-make treat. Perfect for sharing at gatherings or enjoying with a cup of tea, they bring the warmth of traditional stollen in convenient muffin form.

The image shows several golden-brown muffins with a soft, crumbly texture, each topped with a light dusting of white powdered sugar. One muffin is cut in half in the front, revealing a moist inside filled with dark raisins or chocolate chips. The muffins sit in white paper liners on a white marbled surface, and a white coffee cup is blurred in the background. The scene is softly lit, highlighting the detailed texture of the muffins and powdered sugar. Photo taken with an iphone --ar 4:5 --v 7

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)
Dust with non-melting sugar or powdered sugar

Instructions

Step 1: Preheat your oven to 400°F (200°C). Lightly grease a standard muffin pan or line it with paper liners, making sure to grease the liners as well to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, holiday spice mix, sugar, dried fruit, and candied peel until well combined.
Step 3: In a separate bowl, whisk the egg, buttermilk or plain yogurt, and 6 tablespoons melted butter until smooth and cohesive.
Step 4: Gently fold the wet ingredients into the dry ingredients with a bowl scraper or large spoon. Stir just until incorporated, being careful not to over-mix; the batter will be stiff.
Step 5: Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Bake for approximately 20 minutes, checking doneness with a toothpick that should come out clean.
Step 6: Allow muffins to cool in the pan for 5 minutes before transferring 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 the fruitcake blend with your favorite dried fruits like raisins, currants, or chopped dried apricots for a personalized touch.
Use a mix of spices such as cinnamon, nutmeg, and cardamom for your holiday spice blend if you don’t have a ready-made mix.
For extra moisture, replace buttermilk with plain yogurt, but avoid Greek-style as it’s thicker and may affect texture.
Brush muffins with melted butter immediately after baking to keep them moist and add a subtle richness.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer keeping, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or a low oven to restore freshness before serving.

How to Serve

The image shows six muffins arranged on a white marbled surface: five whole muffins and one cut in half to reveal a soft, crumbly inside filled with dark raisins. Each muffin is topped lightly with powdered sugar, giving a white, powdery texture on the golden brown tops. The muffins sit in white paper liners, adding a crinkled texture around their bases. In the background, a white cup filled with black coffee and a white bowl with more muffins creates a cozy, warm feeling. Photo taken with an iphone --ar 4:5 --v 7

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. Just avoid thick Greek-style yogurt, which can make the batter too dense.

What can I use if I don’t have candied mixed peel?

If you don’t have candied mixed peel, you can leave it out or replace it with finely chopped candied citrus zest or extra dried fruit to keep the sweet, fruity flavor.