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Easy Easter Simnel Cake Muffins

Easy Easter Simnel Cake Muffins

I’ve been meaning to try out a recipe for a simnel cake for sometime now but my family  aren’t  big fans of fruit cakes. I think it stems back to me over feeding the boys raisins as toddlers in an attempt of a healthy snack. They now shy away from anything too raisin rich and much prefer their cakes laden with icing. ( they’ve definitely inherited my sweet tooth)

So this is my compromise, simnel cake muffins topped with mini eggs. Muffins are very popular in our house, the various muffin recipes which adorn this blog is a not so subtle hint to that. We often have them for weekend treat breakfasts, so I thought a simnel cake recipe which is light and tasty, not too mixed fruit heavy and the promise of chocolate might lure them in, tempting them to forget their dried fruit aversion for a second or two. And it worked.

This is a much lighter version of a traditional simple cake and the usual almond paste is substituted by an orange flavoured icing. They’d also make a nice alternative to an Easter egg gift, homemade is always a thoughtful gift. (Guess what you’re getting this year boys !)


300g self-raising flour

160g caster sugar

175g  butter at room temperature

175g mixed dried fruit

grated zest and juice 1 medium orange

175g  butter at room temperature

3 eggs , beaten

1 tsp mixed spice

½ tsp ground nutmeg

5 tbsp milk

150g  marzipan


200g icing sugar

Juice of 1 orange or 2 tbsp orange juice

packet of mini eggs


im making these simnel cake muffins as alternative Easter gifts this year. i like this recipe as its easy and light and not too fuitcake like

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  1. Preheat the oven to fan 180C/ 160C/gas 4.
  2. 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).
  3. Line  muffin tins with paper muffin cases.
  4. Beat together the butter, sugar, eggs, flour, spices and milk until light and fluffy (about 3-5 minutes) then stir in the fruit.
  5. Cut the marzipan into small cubes just bigger than the fruit. Then fold it into the mixture.
  6. Spoon equal amounts into each muffin case.
  7. Bake for 25-30 minutes, until  gold in colour and firm to the touch then cool on a wire rack.
  8. 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. Then sprinkle with a little nutmeg.


a light yet just as tasty recipe for simnel cake muffins, im making these as alternative easter gifts this year

pin me for later




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