Stollen Muffins

A twist on the usual Christmas Stollen, we’ve turned ours into Stollen Muffins. This recipe is a well loved festive recipe in the Farrington’s house as it was created by Eli’s mother.  These perfectly portioned treats are brilliant to have ready for when friends and family pop round during the Christmas period. With pockets of marzipan, cherries and raisins, these are sure to go down well with a hot drink and bit of Christmas cheer!


This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.


Makes 12.

180g self-raising flour
60g ground almonds
1tsp baking powder
½ tsp nutmeg
½ tsp mixed spice
190ml Mellow Yellow Rapeseed Oil
50ml whole milk
180g soft light brown sugar
3 eggs
½ tsp vanilla extract
50g morello cherries, plus 6 for topping
120g marzipan, cut into ½cm cubes
80g mixed raisins
40g blanched almonds, chopped
Zest of 1 lemon, grated
Flaked almonds to decorate
Icing sugar, to decorate


Preheat your oven to 190C / 170C fan. Mix together your flour, ground almonds, baking powder, nutmeg and mixed spice and put to one side. In a separate mixing bowl, cream together your Mellow Yellow Rapeseed Oil, milk and sugar with an electric whisk until it reaches a thick, almost caramel-like consistency. Beat your eggs in a jug with your vanilla extract, then pour this into the mixture a little at a time, whilst still whisking. Fold in your flour mixture, followed by the marzipan, raisins, cherries, almonds and lemon zest. Pour into 12 muffin cases and decorate each with a sprinkling of flaked almonds and half a cherry. Bake for 20-25 minutes and leave to cool on a wire rack. Dust with icing sugar and enjoy.

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