• Prep Time 45 minutes
  • Cook Time 20 minutes
  • Serving For 12 people
  • Difficulty Easy

Recipe Ingredient

  • Marzipan:
  • 70g almond flour
  • 42g icing sugar
  • 1g almond extract
  • 10g egg whites
  • Stollen Muffin Batter:
  • 0220g all purpose flour
  • 4g baking soda
  • 170g sugar
  • 2g salt
  • 1g all spice
  • 2g cinnamon powder
  • 230g Anchor Unsalted Butter, melted
  • 170g Anchor UHT Full Cream Milk
  • 160g whole eggs
  • Ingredients B:
  • 75g raisins
  • 75g cranberry
  • 75g citrus peel
  • 75g pecan, toasted & chopped
  • 250g Anchor Cream Cheese, room temp
  • 30g icing sugar
  • 50g Anchor Unsalted Butter, soft
  • 1/2 tbsp vanilla essence
  • Garnish:
  • 12 pcs marshmellow
  • 12pcs chocolate biscuit stick
  • 24pcs strawberry chocolate chips


    To prepare Marzipan:
  1. Mix everything together, roll into a log, wrap and chill until firm.
  2. Portion 10g roll into a log shape.
  3. To prepare Stollen Muffin Batter:
  4. Preheat oven at 160°C.
  5. Sift all dry ingredient together.
  6. Mix all wet ingredient together then mix together with dry ingredient, lastly fold in ingredients B.
  7. Pour 90g into a muffin paper cup, insert marzipan in the middle, bake in preheated oven for18 - 20mins. Chill stollen muffin on rack.
  8. To prepare cream cheese frosting:
  9. Thaw anchor cream cheese at ambient for 30mins. Using the paddle attachment, beat soft anchor cream cheese with icing sugar until smooth with no lumps. Scrape 2 - 3 times in between beating.
  10. Add in soft butter and vanilla essence and beat for another 5mins. Transfer into piping bag.
  11. To Assemble:
  12. Use a tooth pick and dot the eyes and smile with melted chocolate. A piece of orange peel for the nose.
  13. Pipe 2 layer cream cheese frosting on muffin. Place marshmallow on top. 2 strawberry chocolate chip as buttons and break 2 pieces of chocolate biscuit stick for both hands. Enjoy!

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