If you’re looking for a delightful twist on a classic fruity treat, this Simnel Muffins Recipe is just the ticket. These muffins are bursting with the comforting flavors of mixed spices, dried fruits, and the irresistible surprise of marzipan tucked right in the center. Perfect for sharing with friends or enjoying alongside your favorite cup of tea, these muffins combine moist crumb with a touch of festive magic that’s sure to brighten your day.
Ingredients You’ll Need
Gathering the right ingredients is key to creating the perfect Simnel muffins. Each component plays a special role—flour builds the structure, mixed spice infuses warm notes, and the fruit adds bursts of sweetness and texture.
- 250g self-raising flour: Provides the fluffy base that lifts these muffins beautifully.
- 1½ tsp ground mixed spice: Adds a warm, aromatic blend of cinnamon, nutmeg, and cloves.
- 100g light muscovado sugar: Brings rich, caramel-like sweetness and moisture.
- 100g unsalted butter, softened: Ensures tenderness and depth of flavor.
- 2 large eggs: Bind the ingredients and give the muffins structure.
- 100ml milk: Adds moisture for a light, soft crumb.
- 50g currants: Tiny pops of natural sweetness.
- 50g sultanas: Plump and juicy dried grapes for extra chewiness.
- 25g mixed peel: Brings zesty citrus notes and vibrant color.
- 50g glacé cherries, chopped: Little bursts of bright, sweet flavor.
- 100g marzipan, rolled into 12 balls: The real star inside each muffin, adding a luscious almond surprise.
- Zest of 1 lemon: Freshens the batter with a citrusy lift.
- 2 tbsp flaked almonds: Adds a lovely nutty crunch on top.
How to Make Simnel Muffins Recipe
Step 1: Prepare Your Oven and Tin
Start by heating your oven to 180°C (160°C fan) or 350°F and line a 12-hole muffin tin with paper cases. This step ensures your muffins won’t stick and bake evenly, setting the stage for perfect baking.
Step 2: Mix the Dry Ingredients
Whisk together the self-raising flour and ground mixed spice in a medium bowl. Combining these upfront makes sure the warm spices distribute evenly through every muffin bite.
Step 3: Cream Butter and Sugar
In a larger bowl, beat the softened butter and muscovado sugar until the mixture is light and fluffy. This aeration is essential for a tender muffin texture. Then, gradually beat in the eggs one by one to fully incorporate, followed by stirring in the milk and fresh lemon zest for moisture and brightness.
Step 4: Combine Wet and Dry Ingredients
Fold the flour and spice mix gently into your wet ingredients. Overmixing here could make muffins dense, so just blend until you no longer see dry flour. Once combined, add in the currants, sultanas, mixed peel, and chopped glacé cherries, folding carefully to spread those fruity bits throughout.
Step 5: Add the Marzipan Magic
Spoon a little batter into each muffin case—just enough to cover the base. Nestle a marzipan ball right in the center, then cover with more batter, filling each case about three-quarters full. This surprise center is what truly sets this Simnel Muffins Recipe apart!
Step 6: Sprinkle and Bake
Top each muffin with a sprinkle of flaked almonds for a subtle crunch and hint of nuttiness. Bake in your preheated oven for 20 to 25 minutes until golden and a skewer inserted next to the marzipan comes out clean, signaling they’re perfectly cooked through.
Step 7: Cool and Finish
Let the muffins cool in the tin for five minutes before transferring them onto a wire rack. For that classic finishing touch, dust with icing sugar if you like—this adds a light sweetness and festive look to your freshly baked Simnel Muffins.
How to Serve Simnel Muffins Recipe
Garnishes
A simple dusting of icing sugar brightens the look and taste, but you can also add a thin spread of butter or a dollop of clotted cream for extra indulgence. Fresh lemon zest sprinkled on top will elevate the citrus notes even more.
Side Dishes
These muffins are fabulous with a hot cup of tea or coffee. Pair them with a fresh fruit salad or some creamy yogurt for a balanced breakfast or afternoon treat. Their fruity, spiced nature makes them versatile for many mealtime moments.
Creative Ways to Present
For a fun twist, serve the muffins sliced in half with a smear of your favorite jam or marmalade. They also make charming individual gifts when wrapped in parchment paper and tied with rustic twine—perfect for taking to a friend or bringing to a gathering.
Make Ahead and Storage
Storing Leftovers
Keep your Simnel muffins in an airtight container at room temperature for up to three days. This helps maintain their moist texture and keeps the marzipan delightfully soft.
Freezing
To enjoy these treats later, freeze cooled muffins individually wrapped in cling film, then place them in a freezer bag for up to three months. When you’re ready, thaw them overnight in the fridge or at room temperature for a few hours.
Reheating
Warm your muffins gently in a microwave for about 20 seconds or in a preheated oven at 160°C (320°F) for 5 to 7 minutes. This brings back that freshly baked softness and melts the marzipan center slightly, making every bite heavenly.
FAQs
Can I use regular flour instead of self-raising flour for this Simnel Muffins Recipe?
You can, but you’ll need to add baking powder (about 2 teaspoons) to help the muffins rise properly. Self-raising flour already contains leavening, so substituting requires that extra step.
Is marzipan essential for this recipe?
Marzipan is the signature surprise in these muffins, but if you’re not a fan, you could try swapping it with a bit of almond paste or leaving it out for a fruitier muffin without the almond center.
Can I make these muffins dairy-free?
Absolutely! Swap the butter for a vegan alternative and use a plant-based milk such as almond or oat milk. The texture might be slightly different but still delicious.
How can I make these Simnel muffins more festive?
Add a pinch of ground cinnamon or cardamom to the spice mix, or top with a glaze made from powdered sugar and lemon juice for extra sparkle and flavor perfect for holiday celebrations.
Are these muffins suitable for freezing after baking?
Yes, baking ahead and freezing is a great option. Just make sure they’re fully cooled before freezing, then thaw gently before serving to enjoy them fresh-tasting.
Final Thoughts
This Simnel Muffins Recipe is a true crowd-pleaser with its harmonious blend of spice, fruit, and marzipan goodness. Whether you’re baking for a special occasion or simply craving a comforting treat, these muffins are easy to make and impossible to resist. Give them a try—you’ll be glad you did!
Print
Simnel Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: British
Description
Delight in traditional British flavors with these Simnel Muffins, a festive twist combining mixed dried fruits, warming spices, and a hidden marzipan center. Perfectly golden with a crunchy almond topping, these muffins capture the essence of the classic Simnel cake in an easy-to-make handheld form.
Ingredients
Dry Ingredients
- 250g self-raising flour
- 1½ tsp ground mixed spice
- 100g light muscovado sugar
- 50g currants
- 50g sultanas
- 25g mixed peel
- 50g glacé cherries, chopped
- 2 tbsp flaked almonds
Wet Ingredients
- 100g unsalted butter, softened
- 2 large eggs
- 100ml milk
- Zest of 1 lemon
Additional
- 100g marzipan, rolled into 12 balls
Instructions
- Preheat and prepare muffin tin: Preheat the oven to 180°C (160°C fan) or 350°F. Line a 12-hole muffin tin with paper cases to ensure easy removal and clean-up.
- Combine dry ingredients: In a medium bowl, whisk together the self-raising flour and ground mixed spice until well blended. This forms the spiced base of your muffins.
- Cream butter and sugar, add wet ingredients: In a separate large bowl, cream the softened butter and light muscovado sugar together until light and fluffy, which helps to aerate the batter. Beat in the eggs one at a time for smooth incorporation. Then stir in the milk and lemon zest to add moisture and a zesty fragrance.
- Mix wet and dry ingredients: Fold the flour and spice mixture into the wet ingredients gently until just combined to avoid overworking the batter. Then add the currants, sultanas, mixed peel, and chopped glacé cherries, folding them in to distribute evenly without crushing the fruit.
- Fill muffin cases with batter and marzipan: Spoon a small amount of batter into each lined muffin case. Place a marzipan ball in the center of each muffin, then cover with additional batter until the cases are about three-quarters full, ensuring a surprise marzipan center in every bite.
- Add topping: Sprinkle flaked almonds evenly over the top of each muffin to create a crunchy texture on baking.
- Bake the muffins: Place the tin in the preheated oven and bake for 20–25 minutes, or until the muffins are golden brown and a skewer inserted beside the marzipan center comes out clean, indicating they are fully cooked.
- Cool and serve: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Optionally dust with icing sugar for a festive finish before serving.
Notes
- Do not overmix the batter; fold ingredients gently to keep muffins light and fluffy.
- Ensure marzipan balls are evenly sized to maintain consistent baking and surprise center.
- Use paper muffin cases for easier removal and to prevent sticking.
- These muffins can be stored in an airtight container for up to 3 days or frozen for up to 1 month.
- Optional dusting of icing sugar adds a sweet decorative touch but can be omitted for less sugar.
