Christmas Marzipan Muffins

Christmas Marzipan Muffins

Makes 12 muffins

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.

It’s no secret how much I love a muffin and I especially love these, they just taste like Christmas! 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!

Christmas Marzipan Muffins 2

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

  1. Preheat oven to 200C /180C fan-forced. Line a 12-cup muffin tray with paper cases.
  2. 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.
  3. 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!
  4. 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.
  5. 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.
  6. 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

  1. Preheat oven to 200C /180C fan-forced. Line a 12-cup muffin tray with paper cases.
  2. Place almonds into TM bowl and mill for 10 seconds on speed 7.
  3. Add the flour, baking powder, bicarb, cinnamon and caster sugar and mix for 5 seconds  on speed 5. Set aside.
  4. Melt the butter for 2 minutes at 50 degrees  on speed 2  or until melted. Allow to cool for a few minutes.
  5. Add the eggs, yoghurt,almond extract and marzipan to TM bowl and mix for 5 seconds  on speed 4.
  6. Add the dry ingredients and mix for 5 seconds  on speed 4.
  7. 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!
  8. 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.
  9. 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.
  10. 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!

Christmas Marzipan Muffins 3