Dessert

Simnel Muffins Recipe

ByNoah Steele January 26, 2026January 26, 2026

Introduction

Simnel muffins bring a delightful twist to traditional fruity treats with a soft marzipan center and a sweet orange glaze. Perfect for a festive occasion or a cozy afternoon snack, these muffins combine warm spices and juicy dried fruits for a comforting bite.

Nine chocolate cupcakes are arranged on a wire cooling rack placed over a light wooden board. Each cupcake has a cracked dark brown top with a thick, glossy layer of white icing that drips slightly over the edges. On top of the icing, there are three small, colorful pastel candy eggs in purple, pink, yellow, and brown shades. The background is a white marbled texture. The lighting highlights the glossy texture of the icing and the rough cupcake tops. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g mixed dried fruits
Grated zest and juice of 1 medium orange

175g softened butter
175g golden caster sugar

3 eggs, beaten
300g self-raising flour

1 tsp mixed spice
½ tsp freshly grated nutmeg
5 tbsp milk

175g marzipan
200g icing sugar
2 tbsp orange juice (for mixing icing)

Mini eggs (for topping)

Instructions

Step 1: Tip the mixed dried fruits into a bowl, add the grated orange zest and juice, then microwave on medium for 2 minutes or leave to soak for 1 hour. Meanwhile, line 12 deep muffin tins with paper muffin cases.
Step 2: Preheat the oven to fan 180°C, conventional 160°C, or gas mark 4. In a large bowl, beat together the softened butter, golden caster sugar, beaten eggs, self-raising flour, mixed spice, grated nutmeg, and milk until the mixture is light and fluffy, about 3–5 minutes. Stir in the soaked fruit until combined.

Step 3: Half fill each muffin case with the fruit mixture. Divide the marzipan into 12 equal pieces, rolling each into a ball, then flatten with your thumb to the size of the muffin case. Place one flattened marzipan piece on top of the mixture in each case, then spoon the remaining mixture over to cover the marzipan.
Step 4: Bake the muffins for 25–30 minutes until they have risen, are golden, and firm to the touch. Remove from the oven and leave to cool completely.
Step 5: To make the icing, beat together the icing sugar and 2 tablespoons of orange juice until thick enough to coat the back of a wooden spoon. Drizzle the icing over the cooled muffins and top each with a cluster of mini eggs. Leave the icing to set before serving.

Tips & Variations

Soaking the dried fruit in orange juice and zest helps keep the muffins moist and enhances their fruity flavor.
For a nuttier texture, add chopped almonds or walnuts along with the dried fruits.
If you prefer less sweetness, reduce the sugar in the icing or omit the mini eggs topping.

Storage

Store the Simnel muffins in an airtight container at room temperature and consume within one day for the best texture and flavor. The marzipan center is freshest when eaten soon after baking. Avoid refrigerating as this can dry out the muffins. Reheat gently in a warm oven if desired.

How to Serve

The image shows nine chocolate cupcakes arranged in three rows on a square wire cooling rack placed on a white marbled surface. Each cupcake has a moist, rich dark brown base with a slightly cracked texture. On top, there is a thick layer of smooth white icing that drips down the sides unevenly, adding a glossy contrast to the dark cake. Sitting on the icing are three small, colorful candy eggs in pastel shades of purple, pink, yellow, and cream on each cupcake, creating a playful and festive look. The overall scene is bright and sharp, showcasing the details of the cupcakes clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins dairy-free?

Yes, you can substitute the butter with a dairy-free alternative and use a plant-based milk like almond or oat milk to keep the muffins dairy-free.

Can I prepare the batter in advance?

While you can prepare the batter ahead of time, it’s best to bake the muffins soon after mixing for optimal rise and texture. If needed, keep the batter covered in the fridge for up to 12 hours before baking.