Gluten-Free Stollen Muffins

by Handy Mag
Published: Last Updated on

A delicious, sweet treat to replace the standard mince pies and Christmas cake. Perfect for Christmas Day breakfast.

Rating: 4.3/5
( 3 voted )
Serves: 12 Nutrition facts: 253kcal calories 11g fat


  • 200g gluten-free self-raising flour
  • 50g ground almonds
  • 1 tsp ground cinnamon
  • 50g caster sugar, light brown sugar or xylitol for lower sugar option
  • 150g finely diced marzipan
  • 75g raisins
  • 75g dried cranberries
  • 2 eggs
  • 100g unsalted butter, melted and cooled slightly
  • ½ tsp almond essence
  • 125ml Greek yoghurt
  • 2 tbsp icing sugar, for dusting
  • Muffin cases


  1. Heat oven to 200C/180C fan/gas mark 6. Line a 12-hole muffin tin with the muffin cases.
  2. Mix flour, ground almonds, ground cinnamon, caster sugar (or light brown sugar or xylitol), marzipan and dried fruit into a mixing bowl and incorporate together.
  3. Whisk eggs, melted butter, almond essence and yoghurt together, and mix into the dry ingredients.
  4. Incorporate together until combined but do not over-mix.
  5. Divide mixture into the cake cases and bake in oven for 5 minutes.
  6. After 5 minutes lower the temperature of the oven to180C/160C fan/ gas mark 4 and cook until springy and a skewer comes out clean when inserted into the centre of the muffins.
  7. Once cooled, dust muffins with the icing sugar
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