Stollen muffins

Method

1. Heat the oven to 180°C fan/gas 6. In a large bowl, mix the flour, sugar, ground almonds, baking powder, bicarb and ground spices. Add the mixed fruit/peel, marzipan, flaked almonds, crystallised ginger and orange zest, then stir to combine.
2. Melt the butter in a small pan over a medium heat, swirling until it foams and browns (it will smell nutty and toasted). Pour into a jug and leave to cool for 10 minutes. Whisk the yogurt/ buttermilk, eggs and almond extract into the cooled butter, then pour it all into the dry ingredients, stirring until just combined (try not to overmix).
3. Divide the mixture among the muffin cases, then bake for 20-25 minutes until well risen, golden and a skewer pushed into the middle comes out clean. Cool for 10 minutes in the tin, then turn out the muffins onto a wire rack and cool completely.
4. Mix the icing sugar with enough lemon/orange juice to get a thick pouring consistency. Drizzle the cooled muffins with the icing, then sprinkle with extra crystallised ginger and, if you like, cinnamon pearl sugar.