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Simnel Muffins

Simnel Muffins are a delightful treat combining the rich traditions of Easter with quick muffin convenience, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Brunch, Snack
Cuisine: British, Easter
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 250 g self-raising flour
  • 1.5 tsp ground mixed spice
  • 100 g light muscovado sugar
Wet Ingredients
  • 100 g unsalted butter, softened Ensure the butter is at room temperature for easier creaming.
  • 2 large eggs Can substitute with flaxseed meal or applesauce for a vegetarian option.
  • 100 ml milk
  • Zest of 1 lemon Alternatively, use orange zest for a citrus twist.
Fruits and Toppings
  • 50 g currants
  • 50 g sultanas Feel free to mix with other dried fruits.
  • 25 g mixed peel
  • 50 g glacé cherries, chopped
  • 100 g marzipan, rolled into 12 balls
  • 2 tbsp flaked almonds Sprinkle on top before baking.

Method
 

Preparation
  1. Preheat the oven to 180°C (160°C fan) or 350°F. Line a 12-hole muffin tin with paper cases.
  2. In a medium bowl, whisk together the self-raising flour and mixed spice.
  3. In a separate large bowl, cream the butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the milk and lemon zest.
  5. Fold the flour mixture into the wet ingredients until just combined.
  6. Add the currants, sultanas, mixed peel, and chopped glacé cherries, and gently fold in.
Baking
  1. Spoon a small amount of batter into each muffin case.
  2. Place a marzipan ball in the center of each, then cover with more batter until the cases are about three-quarters full.
  3. Sprinkle flaked almonds over the tops of the muffins.
  4. Bake for 20-25 minutes, or until the muffins are golden and a skewer inserted beside the marzipan comes out clean.
  5. Cool in the tin for 5 minutes, then transfer to a wire rack.
  6. Dust with icing sugar if desired and serve.

Notes

Store in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze for up to three months.