Moist Christmas Stollen Muffins Recipe
These Moist Christmas Stollen Muffins capture the festive flavors of a traditional German Christmas bread in convenient, single-serving muffins. Flavored with holiday spice mix and loaded with dried fruits and candied peel, these muffins are tender and moist thanks to the buttermilk and melted butter. Perfect for holiday breakfasts, brunches, or as a festive snack!
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 standard muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: German-inspired, Christmas
Ingredients
Scale
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 Dusting
- Non-melting sugar or powdered sugar
Instructions
- 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.
- Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, holiday spice mix, sugar, dried fruit, and candied peel. Make sure all the dry ingredients are thoroughly combined and evenly distributed.
- Mix Wet Ingredients: In a separate bowl, whisk together the egg, buttermilk or yogurt, and 6 tablespoons (approximately 85g) of melted butter. Blend these ingredients well to create a smooth, cohesive liquid mixture.
- Combine Wet and Dry Ingredients: Quickly and gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix to ensure the muffins remain tender.
- Portion and Bake: Spoon the batter evenly into the prepared muffin pan, filling each cup about 2/3 full. Place in the preheated oven and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Cool and Dust: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely. Once cooled, brush the remaining 2 tablespoons (28g) of melted butter over the tops and dust generously with non-melting sugar or powdered sugar to finish.
Notes
- Use non-melting sugar for dusting if you want a sparkling, crunchy topping that doesn’t dissolve.
- You can substitute yogurt for buttermilk but avoid Greek-style yogurt to maintain the correct batter consistency.
- Feel free to customize the dried fruit blend with your favorites: raisins, currants, chopped apricots, or cherries work well.
- For best results, do not overmix the batter to keep the muffins light and moist.
- These muffins freeze well; store in an airtight container and thaw at room temperature before serving.
Keywords: Christmas muffins, stollen muffins, holiday baking, fruit muffins, festive muffins, moist holiday muffins, dried fruit muffins
