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Easter muffins

Easter muffins

A star rating of 3.9 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • More effort
  • Makes 9

A treat for the kids

  • Freezable (without decoration)
Nutrition: per muffin
HighlightNutrientUnit
kcal313
fat14g
saturates9g
carbs45g
sugars23g
fibre1g
protein4g
low insalt0.27g
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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 raspberry jam
  • 50g red glacé cherries , cut into quarters
  • 2 tbsp toasted desiccated coconut

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
GOOD FOOD KNOW-HOW

Toasted desiccated coconut is easy to make. Tip the coconut into a small pan and dry fry, shaking often, for a few minutes over a medium heat until it is evenly toasted.

Recipe from Good Food magazine, April 2002

Goes well with

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A star rating of 3.9 out of 5.9 ratings
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