Simnel muffins

Simnel muffins

  • 1
  • 2
  • 3
  • 4
  • 5
(37 ratings)

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
Save to My Good Food
Please sign in or register to save recipes.


  • 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



    One of the most useful of spices for both sweet and savoury

  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
22nd Apr, 2011
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 !!!
21st Apr, 2011
Very lovely, great easter treat and good with icing or without. Very light muffins as long as you don't overmix the batter. Will make again.
21st Apr, 2011
I made these with my children for the family for Easter gifts. Luckily the recipe was generous so there was some spare for us to have.They were great:)
19th Apr, 2011
First commented on these in 2007 and here we are, Easter 2011 and I'm making them again. Must be good!
16th Apr, 2011
Tried these yesterday. YUM YUM!!!!! a few left over for today but nowhere near as nice as yesterday. The children loved helping make them. We don't like orange peel so left that out and also substituted the squeezed orange juice for ordinary orange juice we keep in the fridge. Also as we don't like marzipan we left that out and took the advice of another comment and put a bit less mix in every case, they still rose fabulously well and we ended up having 16 muffins all of a very good size. Will be making this again for the Easter weekend.
12th Apr, 2011
5.05, love, love this recipe. Delicious and easy, can't wait to make these again.
10th Apr, 2011
i made these just now, and can i say, you are a FOODY GENIUS! got my friends cooking up another 2 batches, i feel i should say thank you for the recipie!? EXCELLENT !!!!! :)
5th Mar, 2011
The muffins are delicious, but I found them a bit too big and too sweet. If I made them again I would perhaps make standard bun size.
29th Apr, 2010
I made these at Easter for the family. They all loved them. Never tasted such a moist muffin before. Will become one of my favourite recipes.
18th Apr, 2010
Made these for the first time this easter instead of the usual traditional simnel cake and would now make them all the time. They were wonderfuly moist and also froze beatufully resulting in no watse which had been a problem with the large cakes.great to share with colleagues.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.