Christmas Stollen Muffin

Coarsely grate the marzipan, finely chop the candied orange peel and wash the raisins, pat dry thoroughly and toss them with 1 tsp of flour.

Preheat the oven to 150°C (fan) and prepare a muffin tin.

Beat 175 g butter with the marzipan, brown sugar, vanilla sugar, Christmas Stollen spice and a pinch of salt until creamy.

Beat in the eggs one at a time until fully incorporated.

Mix the flour and baking powder, then add alternately with the milk, stirring briefly just until a smooth batter forms.

Gently fold in the candied orange, chopped almonds and raisins until evenly distributed.

Fill the batter into the muffin cups and bake in the preheated oven for about 30 minutes.

Toast the almond flakes in a dry pan until golden brown and let cool.

Melt 50 g butter over low heat.

Brush the warm muffins immediately with about one third of the melted butter and sift one third of the powdered sugar over them; repeat this process two more times.

Lift the muffins out of the tin and let them cool completely on a wire rack.

To serve, sprinkle with the toasted almond flakes and optionally decorate with glacé cherries.