Easter muffins

Easter muffins

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

Prep: 15 mins - 25 mins Cook: 20 mins

More effort

Makes 9

A treat for the kids

Nutrition and extra info

  • without decoration

Nutrition: per muffin

  • kcal313
  • fat14g
  • saturates9g
  • carbs45g
  • sugars23g
  • fibre1g
  • protein4g
  • salt0.27g
Save to My Good Food
Please sign in or register to save recipes.


  • 100g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g golden caster sugar
  • 2 large eggs, beaten



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

  • 175g self-raising flour
  • 5 tbsp milk



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

  • ½ tsp vanilla extract
  • 2 tbsp desiccated coconut
  • 100g red glacé cherries, cut into quarters

To decorate

  • 85g seedless raspberry jam



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 50g red glacé cherries, cut into quarters
  • 2 tbsp toasted desiccated coconut


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
3rd May, 2015
Really nice easy recipe that produces delicious muffins. I doubled the ingredients and got 15 muffins out of it - it makes sense because you can freeze any extra you won't eat right away. They can dry out a little so some jam or icing on the top helps even that out.
26th Apr, 2013
These were lovely and were a big hit with everyone at easter.
18th May, 2010
Classic. I have been making this exact recipe for years. Everyone else also loved it! www.entertainingrecipes.org
Felicia Thomas's picture
Felicia Thomas
12th Nov, 2019
Can i ask why you gave them 2 stars if you like them so much?
26th Apr, 2010
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!
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...
3rd May, 2015
Replace the desiccated coconut in the muffin mix for some ground almonds. I added some flaked almonds too, which really brought out the cherry flavours in the the muffins.
Want to receive regular food and recipe web notifications from us?