Stollen muffins are an easy variation on the classic German holiday bread! Pass them around on Christmas morning ~ who needs presents??
Stollen muffins capture the flavors of a German Christmas tradition that dates back to the 14th century! Serve them for a holiday breakfast or brunch, it’s a fun and creative way to inject a little Old World holiday spirit into your holidays this year. They make a unique home-baked gift from your kitchen, too.
what’s in this post
what is stollen?
Stollen, also known as Dresdner Christstollen, is a traditional German Christmas bread with a rich history dating back to the 14th century. The yeast bread is made with raisins and candied fruits like citron and orange peel, nuts, and spices. The loaf is heavily dusted with powdered sugar and the shape of stollen is said to represent the swaddled baby Jesus. Stollen is a treasured Christmas tradition in Germany (and beyond) that represents warmth, family, and indulgence (in a good way!)
Just like their namesake, these stollen muffins are perfect with coffee or tea, to be enjoyed throughout the Christmas season.
stollen muffins list of ingredients
Most everything is a pantry staple with the exception of candied fruit and slivered almonds.
- baking powder, baking soda, and salt
- vegetable oil
- milk, buttermilk, or half and half
- slivered almonds
- almond extract
- rum, brandy, or amaretto
- this is optional, you can leave it out.
- candied fruit
- confectioner’s sugar
spices used in stollen muffins
Stollen is not a heavily spiced bread, there are usually only about 3 used, but they are super aromatic and make the bread taste ‘Christmassy’
- I used cardamom, nutmeg, and mace, but cloves, cinnamon, anise, and ginger can also be used ~ choose your favorites!
- grate it fresh for the best flavor and aroma.
- Mace has a warm, slightly sweet and musky flavor, often described as a combination of pepper and cinnamon. It’s the outer casing of the nutmeg!
highlights of this recipe
- The muffin format makes this recipe quick and easy.
- We’re folding in the classic stollen fruits and nuts like blanched almonds, candied fruits, and raisins.
- Soaking the raisins in a bit of rum, brandy, or Amaretto adds the spirited flavor which is part of the appeal of stollen.
- We brush the tops of the muffins liberally with butter after baking and then shower them with lots of powdered sugar in the stollen tradition.
the all important stollen butter bath
Just like a classic stollen loaf, these stollen muffins get a liberal brushing of melted butter while they’re still warm from the oven. (Psssst: give your muffins a second coating of butter if you want to make them extra rich.) Next a nice thick coating of fluffy powdered sugar which is a key part of the stollen experience! But the deliciousness has another purpose: it acts as a barrier to help keep the muffins moist.
Stollen muffins are the answer when you’re craving that Old World holiday feel but don’t have a minute to spare. Perfect for office parties, holiday open houses, Christmas breakfast, or brunch. Note that if you plan to give or share them they are best the day they’re made.
Related: Modern Fruitcake Recipe!
- 12 cup muffin pan
- parchment paper muffin liners optional
- 1/2 cup raisins, regular or golden
- 2 Tbsp rum, brandy, or amaretto*
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp cardamom
- 1/2 tsp mace
- 1/2 tsp nutmeg, freshly grated if possible
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 3/4 cup milk, buttermilk, or half and half
- 2 large eggs
- 1 tsp almond extract
- 1/2 cup slivered almonds
- 1 cup diced candied fruit
- 3 Tbsp butter, melted
- confectioner's sugar
- Preheat oven to 350°F and butter a 12-cup muffin tin, or line with muffin liners.
- Soak the raisins in the spirit of your choice and set aside.
- Whisk together the flour, sugar, spices, baking powder, baking soda, and salt in a large mixing bowl.
- Add the vegetable oil, milk, and eggs, and almond extract, and whisk everything together until well blended.
- Fold in the raisins (with the soaking liquid,) almonds and candied fruit.
- Divide the batter into the muffin tin. Bake for about 25 minutes until risen and just starting to turn golden on top.
- Allow to cool in the muffin tins briefly before removing. While the muffins are still warm, brush the tops liberally with melted butter and shower with lots of confectioner's sugar. You may need a second coating of sugar if the first layer melts in a bit.
- Stollen muffins are best the day they are made. Store leftovers in an airtight container at room temperature. Muffins can be 'refreshed' with 15-20 seconds in the microwave.
more holiday muffins!
- Fresh Cranberry Muffins
- Orange and Cardamom Muffin Recipe
- Cranberry Orange Muffins
- Blueberry Pancake Muffins
- Pumpkin Streusel Muffins
- Double Chocolate Muffins