Introduction

These Moist Christmas Stollen Muffins capture the festive flavors of traditional stollen bread in an easy, handheld treat. Packed with dried fruits, spicy notes, and a tender crumb, they are perfect for holiday breakfasts or cozy snacks.

A close-up of a single muffin with a light brown top sprinkled lightly with sugar, showing a soft, crumbly texture with dark red dried fruit pieces visible inside. The muffin is in a white paper cup decorated with red stars and patterns, sitting on a silver cooling rack over a white marbled texture. Other muffins with similar appearance can be seen blurred in the background. 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, greasing 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 mixed peel until evenly combined.
Step 3: In a separate bowl, whisk the egg with buttermilk or plain yogurt and 6 tablespoons of melted butter until smooth and well blended.
Step 4: Gently fold the wet ingredients into the dry ingredients, mixing quickly but carefully to avoid overworking the batter. Stop mixing when just combined.
Step 5: Spoon the batter evenly into the prepared muffin pan, filling each cup about three-quarters full.
Step 6: Drizzle the remaining 2 tablespoons of melted butter over the tops of the muffins.
Step 7: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
Step 8: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Once slightly cooled, dust tops generously with non-melting sugar or powdered sugar before serving.

Tips & Variations

Use a mix of your favorite dried fruits like raisins, currants, or chopped dried apricots in place of fruitcake fruit blend for a fresh twist.
For extra moisture, substitute all of the buttermilk with plain yogurt, ensuring it’s not Greek style to maintain the proper consistency.
Add a handful of chopped nuts such as almonds or walnuts for added crunch and texture.
Try replacing the holiday spice mix with cinnamon and nutmeg if you prefer more familiar warm spices.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. Reheat refrigerated or frozen muffins in a low oven or microwave to restore freshness before serving.

How to Serve

The image shows five brown muffins with a slightly rough texture, studded with dark dried berries, arranged on a round metal cooling rack. Four muffins are whole, each topped with a small dusting of light brown sugar or cinnamon, while the fifth muffin is split open to reveal a moist, crumbly inside filled with more dried berries. Each muffin sits in a white paper liner with a pink pattern. The scene includes two bright orange mandarins with green leaves on the top right, and a branch with red berries in the top left corner, all placed on a white marbled surface. 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 Greek-style yogurt because it’s thicker and may affect the batter’s texture.

What can I use if I don’t have holiday spice mix?

You can create a similar flavor by mixing 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice, and a pinch of cloves as a substitute for the holiday spice mix.