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
Scale
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.
