Makes 12 muffins
These Marzipan Muffins taste just like Christmas!
This is the last recipe post of the year and dare I say it, but I think I’ve saved the best ’til last! As you can see my adventures with marzipan continue. I can’t stop and I won’t stop. Just give me ALL the marzipan, ‘kay?! First there was the delicious Cranberry, Almond and Marzipan Cake and then there were these muffins.
If a stollen had a muffin baby, I think this would be it, because it’s got all the scrumptious stollen ingredients baked into a muffin form.
Even David loves these muffins which is weird because they contain sultanas which he really doesn’t care for at all. To his credit, it was dimly lit when he made friends with the muffin and he couldn’t see the chewy fruit, but he could taste it. When he quizzed me about the ingredients, I told him there were cranberries because… Christmas. I must have forgotten the bit about the sultanas 🙂
Anyhoo, these muffins are delicious served warm but also yummy served cold. They’ll keep for up to 3 days in an airtight container but I bet you a pair of Santa’s socks that they never last that long!
Ingredients -Traditional
50g ground almonds
200g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
100g caster sugar
100g marzipan, chopped
25g pistachios
50g flaked almonds
25g sultanas
50g cranberries
100g glace cherries
2 eggs
150g full fat natural yoghurt
1 teaspoon almond extract
100g unsalted butter, melted and cooled
25g flaked almonds (optional)
TO DECORATE
2 tablespoons icing sugar
1/4 teaspoon cinnamon
How to – Traditional
- Preheat oven to 200C /180C fan-forced. Line a 12-cup muffin tray with paper cases.
- In a large bowl, mix the ground almonds, flour, baking powder, bicarb, cinnamon, sugar, marzipan and dried fruit and nuts and mix well with a wooden spoon.
- Whisk the eggs, yoghurt, melted butter and almond extract and then pour over the dry ingredients and mix with a wooden spoon until just combined. Be careful not to over mix and don’t worry if there are still some floury bits. It’s all good!
- Spoon or pour the mixture into the prepared muffin cases. I like to use an ice cream scoop. Sprinkle with the extra flaked almonds, if using and pop into the oven for 5 minutes.
- Then reduce the heat to 180C/160C fan-forced and cook for another 15 minutes until the muffins have risen, are golden and a cake tester or skewer inserted into the middle of the muffins comes out clean.
- When the muffins are cool enough to handle, remove them from the tin and let them cool on a rack for about 5 minutes. Mix the 1/4 teaspoon of cinnamon with the icing sugar, dust over the muffins and devour!
Ingredients – Thermomix
50g raw almonds
200g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
100g caster sugar
100g unsalted butter
2 eggs
150g full fat natural yoghurt
1 teaspoon almond extract
100g marzipan, chopped
25g pistachios
50g flaked almonds
25g sultanas
50g cranberries
100g glace cherries
How to – Thermomix
- Preheat oven to 200C /180C fan-forced. Line a 12-cup muffin tray with paper cases.
- Place almonds into TM bowl and mill for 10 seconds on speed 7.
- Add the flour, baking powder, bicarb, cinnamon and caster sugar and mix for 5 seconds on speed 5. Set aside.
- Melt the butter for 2 minutes at 50 degrees on speed 2 or until melted. Allow to cool for a few minutes.
- Add the eggs, yoghurt,almond extract and marzipan to TM bowl and mix for 5 seconds on speed 4.
- Add the dry ingredients and mix for 5 seconds on speed 4.
- Add the pistachios, flaked almonds, cranberries, sultanas and glace cherries and mix for 10 seconds on reverse speed 4. Don’t worry if there are still some floury bits. It’s all good!
- Spoon or pour the mixture into the prepared muffin cases. I like to use an ice cream scoop. Sprinkle with the extra flaked almonds, if using and pop into the oven for 5 minutes.
- Then reduce the heat to 180C/160C fan-forced and cook for another 15 minutes until the muffins have risen, are golden and a cake tester or skewer inserted into the middle of the muffins comes out clean.
- When the muffins are cool enough to handle, remove them from the tin and let them cool on a rack for about 5 minutes. Mix the 1/4 teaspoon of cinnamon with the icing sugar, dust over the muffins and devour!
