Simnel muffins

Prep: 45 mins - 55 mins


Makes 12
A new twist on a traditional recipe and perfect for getting the kids involved in the festivities

Nutrition and extra info

Nutrition: per muffin

  • kcal465
  • fat17g
  • saturates8g
  • carbs79g
  • sugars42g
  • fibre2g
  • protein6g
  • salt0.61g
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  • 250g mixed dried fruit
  • grated zest and juice 1 medium orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 175g softened butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • 3 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300g self-raising flour
  • 1 tsp mixed spice
  • ½ tsp freshly grated nutmeg
  • 5 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 175g marzipan
    Marzipan cake



    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

  • 200g icing sugar
  • 2 tbsp orange juice for mixing
  • mini eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  1. Tip the fruit into a bowl, add the zest and juice and microwave on medium for 2 minutes (or leave to soak for 1 hour). Line 12 deep muffin tins with paper muffin cases.

  2. Preheat the oven to fan 180C/ 160C/gas 4. Beat together the butter, sugar, eggs, flour, spices and milk until light and fluffy (about 3-5 minutes) – use a wooden spoon or hand held mixer. Stir the fruit in well.

  3. Half fill the muffin cases with the mixture. Divide the marzipan into 12 equal pieces, roll into balls, then flatten with your thumb to the size of the muffin cases. Put one into each muffin case and spoon the rest of the mixture over it. Bake for 25-30 minutes, until risen, golden and firm to the touch. Leave to cool.

  4. Beat together the icing sugar and orange juice to make icing thick enough to coat the back of a wooden spoon. Drizzle over the muffins and top with a cluster of eggs. Leave to set. Best eaten within a day of making.

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Comments (51)

wraithlady's picture

Definitely a favourite in our household - as my oven is a disaster when it comes to fruit cake, these substitute rather nicely.

yvonnefield's picture

I've baked these time and time again, my husband loves these!

thoraallan's picture

Different,easy and tasty

glenystalbot's picture

I made these this easter for my Mum visiting and she said these were the best Muffins she had ever tasted. The recipe was easy to follow and will definately make these again!!!!

johegartyswain's picture

I make these every year. Simple, very tasty and eyecatching. Yummy!

191abbey's picture

I love the fact that these are individual muffins rather than one large cake. It makes them so much more versatile. I can freeze and have as many or as few as required at any time, a few friends or a larger dinner party. a very tasty and generous sized treat, I love them and have used this recipe many times.

eleanormayo's picture

I make these for my office at Easter time and can not believe how easy they are, so much more straightforward than making a simnel cake.

mayjane's picture

These are fantastic. I make them every Easter now. I've also made them for a gift in a little basket. If you've not yet made them then do so today!

valgrove's picture

I have made these twice now, and everybody just loves them. Naughty but absolutely delicious ;)

emilyhearn's picture

I *LOVE* these. The making of them has become an easter tradition!

bighungrystone's picture

These are absoluately stunning, yummy and so simple to make. An excellent choice for Easter. I'll definately be making these again.


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