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, questions and tips

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Comments (51)

gabriellen's picture

forgot to rate - five stars!

gabriellen's picture

delicious - make them very Easter

janrice's picture

I've just made these for the children's egg hunt tomorrow, I'm glad I made double as I think they are so delicious they're not going to last long! I haven't put icing on them as I think it makes them too sweet, so have just rested a mini egg on top. I'll definitely be making these again!

lorainewith1r's picture

Sorry forgot to rate! 5 stars from me and also should have mentioned that I put a few drops of yellow colouring in the icing for the Easter

lorainewith1r's picture

Have just made these to bring into work tomorrow for a Good Friday treat. My husband was the first to taste and has just come into the kitchen for another one, so had to taste for myself! They are really lovely and moist and will be making another batch of them for Easter Sunday.

bobbiepotter's picture

I made these for giving out after the Mothering Sunday service in our village church last year. I topped each one with a crystallised primrose, which took hours to make. The must have gone down well beacuse I have been asked to make 4 dozen for this year. Quick, easy and just right for the occasion.

laonie's picture

These sound yummy. I suspect the weight of the marzipan will stop the muffins from rising properly, so I'm going to leave it out and add a few drops each of almond and vanilla essence instead. The method sounds odd for an ordinary muffin, but not so much if you think of them in terms of being 'cakey'. I'm going to make a test batch this weekend. If they're good, I'm going to make them for Christmas breakfast; iced and decorated with a hand-made marzipan pear. I'll rate after I've made them.

abii's picture

These look great and have a light, tea bread texture. I'm not a fan of marzipan and others said they didn't need them either, but the surprise in the middle is cool so next time I will try a layer of lemon curd instead.

sherdy16's picture

Made these yesterday only additon was a grated lemon and it's juice to 1/2 to the mixture and 1/2 to the icing as the orange I had was a bit dry.Worked a treat family loved them and asked for them to go on the " Do-again-able" list......happy days just need to try gluten free so I can have them to.

insc123's picture

Made these this afternoon, they turned out really well and tasted fantastic. Will definitely make them again.

kyber1993's picture

Straightforward recipe but next time I would make the muffins without the icing or eggs - just too many flavours otherwise.

cookiemonster799's picture

Can these be frozen?

hippyfly's picture

I made these for a fairtrade coffee morning they were holding at my sons school, the muffins were amazing. They were absolutely delicious, all of the family enjoyed them too.

Pynner's picture

these are lovely - my friends asked for the recipe

suzy30uk's picture

Question. Can I make this as a slab cake and bake in a loaf tin? Anyone tried?

basscave-noms's picture

Oops! Forgot to rate!

basscave-noms's picture

We made these as a present for our family this Easter and they went down very well!
I believe they were all gone in a matter of minutes!

jaxleflax's picture

Great recipe,I would make cupcake size and cut dowm on the marzipan.My daughters comment after tasting was a" bit too busy to much going on".

skylarksarah's picture

This recipe is cool

jackykelly's picture

This is the second year I have made these and they are delicious. I have just had to make a second batch as they were so popular, the first batch barely lasted a day. The only problem I have is getting the marzipan into the muffins before my son eats it all !!!


Questions (1)

picklestick's picture

Can you freeze the undecorated muffins n?

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