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This Christmas muffin recipe is inspired by traditional Christmas stollen but in a much easier and quicker to make format. Fruity, nutty and with little marzipan nuggets, it really is a mouthful of Christmas!
So what's the deal with fruit and nuts at Christmas, you may wonder, and why do people bake them into cakes and bread? Some say the tradition of baking fruitcake dates as far back as the Middle Ages and evolved to become something eaten at celebrations, as many of the ingredients were considered expensive and rare.
Whatever your thoughts on fruitcake, you should know that there are many different variations out there, and this Christmas muffin recipe is light and fluffy, far from any traditional dense and alcohol soaked Christmas cake you may be used to.
Perhaps the best thing about this Christmas muffin recipe is that it is entirely possible to prepare it for Christmas morning breakfast. With a little pre-measuring of ingredients overnight, you can easily whip everything together in the morning, stick it in the oven, and they'll be out before the children are even done opening presents!
We have made these little stollen muffins for a few Christmases now, and they have always gone down a treat. It's just as nice to serve them for afternoon tea when guests or family come visiting, if you can't wait for Christmas morning. ☺️
The muffins will keep in an airtight container at room temperature for up to four days.