Simnel muffins

Simnel muffins

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(42 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
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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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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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Mary G
31st Mar, 2018
I have made these every Easter since they first appeared in Good Food magazine and we all love them. I have noticed though for the first time that the temperatures in the recipe seem to be the wrong way round with the Fan temperature higher than the Conventional oven. I watch them carefully anyway and this year used the right temperature with yummy results
Foulden Lady
17th Apr, 2017
Really easy recipe ( my favourite kind) and they were absolutely lovely.
19th Mar, 2016
forgot to rate - five stars!
19th Mar, 2016
delicious - make them very Easter
29th Mar, 2013
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!
28th Mar, 2013
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
28th Mar, 2013
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.
17th Feb, 2013
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.
28th Nov, 2012
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.
23rd Apr, 2012
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.


17th Jan, 2016
Can you freeze the undecorated muffins n?
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