Stollen muffins

Stollen muffins

Calling all edible gift givers! This tender, moist, gluten-free stollen muffin mix is the one! Flavoured with cinnamon and cardamom and studded with chunks of golden marzipan, currants, cranberries, candied peel and toasted flaked almonds - your friends and family will love receiving this this Christmas. All you need to do is add all of the dry ingredients to a jar. 

So why not gift a loved one something delicious and so easy to make, using our Tala Christmas 500ml Bauble Glass Jar.

All that they need to do is add a few wet ingredients and bake.

Makes 6 big muffins.


Tala Christmas 500ml Bauble Glass Jars 

Tala Measuring Spoons 

Tala Stainless Steel Citrus Zester 

Tala Performance 6 Cup Muffin Tin 


125g gluten-free flour bend

20g ground almonds

1 teaspoons baking powder

1/2 teaspoon bicarbonate soda

1/4 teaspoon xanthan gum

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ground cardamom

50g golden caster sugar

50g light brown sugar

20g flaked almonds, toasted

20g candied peel

25g dried cranberries

40g currants

50g golden marzipan


Method for you!


  1. Add all of the dry ingredients to your Tala Christmas jar, except for the marzipan (wrap that up as a gift alongside). Attach a gift note, with instructions to bake (below!)


Method for your lucky recipient!

  1. Preheat the oven to 180C/160C fan and line a muffin tin with 6 cakes.
  2. Tip the contents of the jar into a large bowl. Finely chop the marzipan and add, along with the zest of ½ a lemon and orange.
  3. In a separate bowl combine 1 medium egg, 100ml milk, 30ml olive oil and 1 tablespoon of lemon juice. Pour over the dry ingredients and stir briefly until no flour streaks remain.
  4. Divide the batter between the cases and top with a sprinkle of pearl sugar for a sweet crunch. Bake for 22-23 minutes or until risen, golden and springy to touch.




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