Simnel Cake Muffins
Easter simnel cake muffins filled with mixed dried fruit, a layer of marzipan, and flavoured with orange zest. All topped off with a smooth orange icing and a cluster of Cadbury mini eggs!
Servings 12
Calories 397kcal
Equipment
- 12 Hole Muffin Tin
- Muffin Cases
Ingredients
- 140 g Caster Sugar
- 200 g Plain Flour
- 1 teaspoon Bicarbonate of Soda
- 70 ml Buttermilk or 100ml natural yogurt
- 140 g Butter melted and cooled
- 2 Eggs large
- 1 Orange zest only
- 200 g Mixed Dried Fruit
- 150 g Marzipan
For the icing
- 200 g Icing Sugar
- 1 Orange 2-3 tablespoon of juice
- 80 g Mini Eggs
Instructions
- Preheat the oven to 190°c (170 fan/ Gas 5) and line a 12 hole muffin tin with paper cases.
- Mix together the flour, bicarbonate of soda, and caster sugar in a large mixing bowl.140 g Caster Sugar, 1 teaspoon Bicarbonate of Soda, 200 g Plain Flour
- In another bowl, whisk together the melted butter (cooled), eggs, and buttermilk.70 ml Buttermilk, 140 g Butter, 2 Eggs
- Gently mix the wet ingredients into the dry ingredients until combined.
- Fold in the dried mixed fruit and orange zest.200 g Mixed Dried Fruit, 1 Orange
- Split the marzipan into 12 equal pieces and roll into balls. Flatten down with the palm of your hand so you get a round disc that will fit inside the muffin case.150 g Marzipan
- Half fill the muffin cases with the muffin batter.
- Top each with a marzipan disc then spoon over the rest of the batter so it is equally distributed.
- Bake for 16-18 minutes until risen and golden.
- For the icing, sieve the icing sugar into a bowl and mix with 2 -3 tablespoon of orange juice. You want the icing to be quite thick so it sticks to the muffins, rather than runny.200 g Icing Sugar, 1 Orange
- Top with the mini eggs.80 g Mini Eggs
Notes
Top Tips:
- If you can't find buttermilk in your local supermarket, you can make it really easily at home with just two ingredients (milk and lemon juice)! Follow my easy recipe for buttermilk to find out exactly how.
- If you prefer, you can substitute the buttermilk for 100ml of natural yogurt instead. Yogurt is thicker than buttermilk so you will need approximately one-third more to achieve the correct consistency and rise.
- To make the orange icing really smooth, sieve the icing sugar and use a small whisk to beat in the orange juice.
- Flavour the Simnel muffins with lemon zest rather than orange zest, and make a lemon icing instead of an orange one.
- Use golden marzipan instead of white marzipan.
- Use different dried fruit such as glace cherries, pineapple, and candied peel, as well as the usual raisins and sultanas.
- Add a teaspoon of mixed spice to the muffin batter for a hint of spice!
- For a more traditional simnel muffin, top the muffins with homemade marzipan eggs rather than mini eggs. My kids prefer the mini eggs!
- Store. The muffins will keep in an airtight container or cake tin for up to 3 days.
- Freeze. The Easter muffins are freezer-friendly minus the icing. Make and bake the muffins and allow to cool before placing them in a freezer-safe container or freezer bag. Freeze for up to 3 months. Defrost at room temperature, and then ice them as per the recipe.
Nutrition Facts
Simnel Cake Muffins
Amount per Serving
Calories
397
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
28
mg
9
%
Sodium
116
mg
5
%
Potassium
251
mg
7
%
Carbohydrates
68
g
23
%
Fiber
3
g
13
%
Sugar
47
g
52
%
Protein
8
g
16
%
Vitamin A
108
IU
2
%
Vitamin C
12
mg
15
%
Calcium
73
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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