Easter muffins

Easter muffins

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(5 ratings)

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Cooking time

Prep: 15 mins - 25 mins Cook: 20 mins

Skill level

Moderately easy

Servings

Makes 9

A treat for the kids

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per muffin

kcalories
313
protein
4g
carbs
45g
fat
14g
saturates
9g
fibre
1g
sugar
23g
salt
0.27g

Ingredients

  • 100g butter, softened
  • 100g golden caster sugar
  • 2 large eggs, beaten
  • 175g self-raising flour
  • 5 tbsp milk
  • ½ tsp vanilla extract
  • 2 tbsp desiccated coconut
  • 100g red glacé cherries, cut into quarters

To decorate

  • 85g seedless raspberries jam
  • 50g red glacé cherries, cut into quarters
  • 2 tbsp toasted desiccated coconut

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Method

  1. Preheat the oven to 180C/Gas 4/fan oven 160C and line a large muffin tray with 9 muffin cases. Tip the butter and sugar into a large bowl and beat with an electric mixer until paler in colour, light and fluffy. Pour in the eggs and beat until the mixture is light and creamy. Use a wooden spoon to beat in the flour, milk, vanilla and coconut until you have a soft dropping consistency. Stir in the cherries.
  2. Spoon the mixture into the muffin cases and bake for 20 minutes until risen and golden. Lift the muffins out of the tray and sit them on a wire rack to cool slightly.
  3. To decorate, tip the jam into a small saucepan and gently warm, stirring, until melted and smooth. Generously brush the tops of the warm cakes with the jam, stick the quartered cherries on top and sprinkle with the toasted coconut. Serve on the day of making.

Recipe from Good Food magazine, April 2002

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Comments

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kskirvi's picture
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These were lovely and were a big hit with everyone at easter.

donnadrew's picture
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Old fashioned fruit buns - I omitted the coconut & added 50g chopped walnuts to a mixture of 100g dried fruit. No topping necessary - hubby loves them! Makes 12 - 16 small buns. Yum!

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