Christmas Stollen Muffins

Our Christmas Stollen Muffins recipe are a fun twist on the usual Christmas Stollen we enjoy this time of year. 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. Simply click here to find your nearest stockist.


Makes 12.

180g self-raising flour
60g ground almonds
½ tsp nutmeg
½ tsp mixed spice
180ml Mellow Yellow Rapeseed Oil
30ml whole milk
180g soft light brown sugar
3 eggs
½ tsp vanilla extract
50g morello chopped cherries, plus 6 halved for topping
120g marzipan, cut into ½cm cubes
80g raisins
40g blanched almonds, chopped
Zest of 1 lemon, grated
Flaked almonds to decorate
Icing sugar, to decorate


Preheat your oven to 170ºC fan.

Mix together your flour, ground almonds, nutmeg and mixed spice and put to one side.

In a separate mixing bowl, cream together your Mellow Yellow Rapeseed Oil, milk, eggs, lemon zest, sugar and vanilla with an electric whisk for 2 minutes until it reaches a paler, slightly thicker consistency.

Fold in your flour mixture, marzipan, raisins, cherries and chopped almonds.

Spoon into 12 muffin cases and decorate each with a sprinkling of flaked almonds and half a cherry.

Bake for around 20 minutes until risen and golden, then leave to cool on a wire rack.

Dust with icing sugar and enjoy.

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