Easter Simnel Muffins Recipe

Light and fluffy (thanks to the buttermilk in the batter), these gorgeous simnel cake muffins are perfect for Easter parties, bake sales, and spring picnics, or simply enjoyed with a cup of tea. They're quick to make, full of festive flavour, and great for Easter baking with kids too.

Best of all, they're much easier to make than a traditional simnel cake. This recipe gives you all the classic flavours of simnel cupcakes-fruity, gently spiced, and rich with marzipan-without the extra time and effort of baking a full cake.

Love Easter baking? Try my gooey creme egg brownies and mini egg cookie bars next!

Flour (all-purpose flour) - Plain flour forms the base of the muffins and gives them their soft, tender crumb. If you only have self-raising flour, you can use it but omit the bicarbonate of soda.

Bicarbonate of Soda (baking soda) - The raising agent that helps the muffins rise and keeps them light and fluffy. It reacts with the acidity in the buttermilk to give the muffins their soft texture.

Caster Sugar (superfine sugar) - Dissolves easily into the batter, helping create a light texture. For a slightly deeper, caramel-like flavour, you can swap half the caster sugar for light brown sugar.

Butter - Use unsalted butter, melted and cooled before mixing with the other wet ingredients. If needed, you can substitute with margarine or a neutral oil such as sunflower or vegetable oil.

Buttermilk - Adds moisture and helps create a tender crumb. If you don't have buttermilk, you can substitute with natural yogurt (plain yogurt), kefir, or make a quick version by adding 1 tablespoon of lemon juice or vinegar to 240ml of milk and letting it stand for 10 minutes.

Eggs - Two large eggs at room temperature help bind the batter and give the muffins structure. Medium eggs can also be used if that's what you have.

Marzipan - Adds the classic almond flavour associated with simnel cake and creates a hidden centre of almondy sweetness inside the muffins. Almond paste can be used as a substitute, though it is slightly less sweet.

Dried Mixed Fruit - A traditional simnel ingredient that adds sweetness and texture. A mix of raisins, sultanas (golden raisins), and chopped dried apricots works well, but you can also use currants, dried cranberries, or mixed peel.

Orange - The zest adds a fresh citrus flavour to the muffin batter, while the juice can be used in the icing glaze. Lemon can be used instead if you prefer.

Icing Sugar (powdered sugar) - Used to make the simple icing glaze that finishes the muffins. If you prefer, you could dust the muffins lightly instead of making a glaze.

Mini Eggs - Used to decorate the muffins and give them a festive Easter finish. You can swap them for other small chocolate eggs, chocolate chips, or homemade marzipan eggs (marzipan balls).

Prep: Preheat the oven to 190°C / 170°C fan / Gas Mark 5 / 375°F and line a 12 hole muffin tin with muffin cases.

One: Mix together the flour, bicarbonate of soda, and caster sugar in a mixing bowl.

Two: In another bowl, whisk together the melted butter, eggs, and buttermilk.

Three: Gently mix the wet ingredients into the dry ingredients until combined.

💡 Be careful not to overmix your muffins, otherwise they will become tough and rubbery once baked!

Four: Fold in the dried mixed fruit and orange zest.

Five: Split the marzipan into 12 equal pieces and roll them into balls. Flatten down with the palm of your hand so you get a round disc that will fit inside the muffin case.

Six: Half fill the muffin cases with the muffin batter.

Seven: Top each with a marzipan disc then spoon over the rest of the batter so it is equally distributed.

Eight: Bake for 16-18 minutes until risen and golden. Ice with the orange icing once cooled, and top with mini eggs.