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Golden brown spiced muffins topped with toasted marzipan discs on a cooling rack
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Simnel Easter Muffins

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 12 servings
Calories: 310kcal

Ingredients

  • 250 g all -purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 100 g light brown sugar
  • 150 g mixed dried fruit
  • 50 g chopped candied peel
  • 1 orange , zested
  • 2 large egg s
  • 100 ml vegetable oil
  • 150 ml whole milk
  • 200 g marzipa n
  • 1 tbsp apricot jam

Instructions

  • Preheat oven to 190°C (375°F) and line a 12-hole muffin tin with paper liners.
  • Whisk together flour, baking powder, cinnamon, ginger, and brown sugar in a large mixing bowl.
  • Incorporate the mixed dried fruit, candied peel, and orange zest into the dry mixture.
  • Whisk eggs, vegetable oil, and milk in a separate container until emulsified.
  • Combine wet and dry ingredients, stirring only until no dry flour remains.
  • Roll out 100g of marzipan and cut into 12 small discs; divide half the batter among the muffin cases, place a disc in each, and cover with the remaining batter.
  • Bake for 18 to 20 minutes or until a skewer inserted into the sponge comes out clean.
  • Roll out the remaining 100g of marzipan and cut into 12 topping discs.
  • Brush the top of each warm muffin with apricot jam and press a marzipan disc onto the surface.
  • Flash the muffins under a hot grill or use a kitchen torch for 30-60 seconds to lightly toast the marzipan surface.