Description of this recipe: These Simnel Muffins are a delightful reimagining of the traditional Simnel cake, a fruitcake typically enjoyed around Easter. These muffins offer all the flavors of the original, like dried fruit, marzipan, and warming spices, but in a convenient, single-serving format. The soft, moist crumb, studded with chunks of marzipan, is topped with a simple lemon icing and toasted marzipan balls for a truly festive treat.
Why you will love this recipe:
- Easy and approachable: Unlike a full-sized fruitcake, these muffins are quick to prepare and bake, making them perfect for a casual Easter brunch or afternoon tea.
- Perfectly portioned: Each muffin is a self-contained treat, ideal for individual servings and easy to pack for picnics or potlucks.
- Bursting with flavor: The combination of citrus zest, mixed dried fruit, spices, and marzipan creates a complex and satisfying flavor profile that’s both comforting and festive.
- Visually stunning: The golden-brown muffins, adorned with a glossy lemon glaze and perfectly toasted marzipan balls, are sure to impress your family and friends.
- Customizable: Easily adapt the recipe to suit your preferences, using your favorite dried fruits, spices, or even adding a hint of rum or brandy to the fruit soaking mixture for an extra layer of flavor.
Introduction
The Simnel cake, with its rich history and symbolism, is a beloved Easter tradition in many households. However, baking a traditional Simnel cake can be a time-consuming affair. These Simnel Muffins offer a simplified and modern approach to enjoying the flavors of this classic treat. We’ve taken all the essential elements – the fruit, the spices, the marzipan – and transformed them into individual muffins that are perfect for sharing or enjoying on your own. The process begins with soaking a medley of dried fruits in citrus juice and zest, allowing them to plump up and infuse with bright, aromatic flavors. This infusion is critical to the overall taste, contributing a juicy, moist sweetness that perfectly balances the spice and marzipan. Chunks of marzipan are incorporated directly into the muffin batter, creating pockets of almond-flavored goodness that melt into the crumb during baking. This unexpected addition of marzipan creates a delightful chewiness and enhances the overall texture.
The muffins are then baked to golden perfection, their domed tops promising a soft, tender interior. Once cooled, they’re drizzled with a zesty lemon icing, its tartness cutting through the richness of the fruit and marzipan. Finally, each muffin is crowned with a perfectly toasted marzipan ball, a nod to the traditional eleven marzipan balls that represent the apostles (excluding Judas). These golden balls not only add a touch of elegance but also a satisfying chewy texture. Whether you’re a seasoned baker or a kitchen novice, these Simnel Muffins are sure to become a new Easter favorite. They’re easy to make, incredibly delicious, and offer a unique and delightful twist on a beloved classic.
Ingredients:
- 175g mixed dried fruit (such as raisins, sultanas, currants, and candied peel)
- 1 orange, zested, ½ juiced (approximately 2 tbsp juice)
- 1 lemon, zested and juiced
- 275g marzipan, divided
- 2 large eggs
- 100ml vegetable or sunflower oil
- 120ml milk
- 120g golden caster sugar
- 235g self-raising flour
- ¾ tsp mixed spice or ground cinnamon
- 3-4 tbsp icing sugar, sifted
Preparation:
Step 1: Soak the Dried Fruit
In a medium bowl, combine the mixed dried fruit, orange juice, and both citrus zests. Stir well to ensure the fruit is coated in the liquid. Cover the bowl with plastic wrap or a clean kitchen towel and let it soak for at least 1 hour, or even overnight in the refrigerator. The longer the fruit soaks, the more flavorful and moist the muffins will be. This process plumps the fruit and infuses it with citrus notes, creating a more vibrant and balanced flavor in the finished product. The soaking time is also crucial for preventing the fruit from sinking to the bottom of the muffins during baking.
Step 2: Prepare the Muffin Tin and Marzipan
Preheat your oven to 180°C (160°C fan/gas mark 4). Line a 12-hole muffin tin with paper cases. This will prevent the muffins from sticking and make them easier to remove once cooled. Chop 155g of the marzipan into small chunks, approximately 1/4-inch in size. Set these marzipan chunks aside, as they will be incorporated directly into the muffin batter. Keeping the pieces small will ensure they distribute evenly throughout the muffins, creating pockets of almond flavor in every bite.
Step 3: Mix the Wet Ingredients
In a large bowl, beat the eggs, oil, and milk together until well combined. Add the golden caster sugar and continue beating until the mixture is light and slightly frothy. The sugar should be fully dissolved into the wet ingredients. This step is crucial for creating a tender and moist muffin. The oil adds richness, while the milk provides moisture and helps to bind the ingredients together.
Step 4: Combine the Wet and Dry Ingredients
Sift the self-raising flour and mixed spice (or ground cinnamon) into the bowl with the wet ingredients. Sifting the flour is essential for preventing lumps and creating a light and airy texture. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough muffins. Once the dry ingredients are almost fully incorporated, add the soaked dried fruit (including any remaining liquid) and the chopped marzipan chunks. Fold everything together until evenly distributed.
Step 5: Bake the Muffins
Divide the muffin mixture evenly among the prepared muffin cases, filling each case about three-quarters full. This will allow the muffins to rise properly without overflowing. Bake for 25-30 minutes, or until the muffins are risen, golden brown, and a toothpick inserted into the center comes out clean.
Step 6: Cool and Glaze
Leave the muffins to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely. While the muffins are cooling, prepare the marzipan balls. Heat your grill to high. Roll the remaining 120g of marzipan into 12 equal-sized balls, about 10g each. Place the marzipan balls on a baking tray and slide them under the hot grill for 30 seconds to 1 minute, or until they are lightly golden on top. Watch them carefully, as they can burn quickly.
Step 7: Prepare the Lemon Icing and Decorate
In a small bowl, combine the sifted icing sugar with the lemon juice. Stir until you have a smooth, runny icing. If the icing is too thick, add a few drops more lemon juice until you reach the desired consistency. Once the muffins are completely cool, spoon the lemon icing over the tops of each muffin. Immediately decorate with the toasted marzipan balls. Allow the icing to set for about 1 hour before serving.
COOKING Rating:
Easy
Serving Suggestions:
- Enjoy these Simnel Muffins warm or at room temperature with a cup of tea or coffee.
- Serve them as part of an Easter brunch spread, alongside other seasonal treats.
- Pack them in a picnic basket for a delightful outdoor snack.
- Gift them to friends and family as a homemade Easter treat.
- Pair with clotted cream or a dollop of Greek yogurt for an extra indulgent dessert.
Tips:
- For a deeper flavor, soak the dried fruit in rum or brandy overnight instead of orange juice.
- Add a handful of chopped nuts, such as almonds or walnuts, to the batter for added texture.
- Use a combination of different dried fruits to create a more complex flavor profile.
- If you don’t have self-raising flour, you can use plain flour and add 1 teaspoon of baking powder per 100g of flour.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- For a festive touch, sprinkle the muffins with edible glitter before the icing sets.
Prep Time:
20 minutes
Cook Time:
25-30 minutes
Total Time:
1 hour 15 minutes (including soaking time)
Nutritional Information (approximate per muffin):
Calories: 350 Protein: 5g Sodium: 150mg
Conclusion
These Simnel Muffins offer a delightful and convenient way to enjoy the flavors of a traditional Easter treat. With their moist crumb, bursts of fruit and marzipan, and a zesty lemon glaze, they are sure to be a hit with everyone who tries them. Whether you’re looking for a quick and easy Easter bake or simply a delicious treat to enjoy any time of year, these muffins are a perfect choice. Their ease of preparation, delightful taste, and beautiful presentation make them a winner in every way. They also offer a perfect opportunity to get creative in the kitchen. Experiment with different dried fruits and spices to create your own signature flavor combination. The possibilities are endless!
Questions and Answers:
Q1: Can I make these muffins ahead of time?
A: Absolutely! In fact, making them a day or two in advance can actually enhance the flavors. The dried fruit will continue to infuse the muffins with its essence, resulting in an even more delicious treat. Just store them in an airtight container at room temperature. The lemon glaze can also be prepared ahead of time and stored in the refrigerator.
Q2: Can I freeze these muffins?
A: Yes, these muffins freeze well. Allow them to cool completely, then wrap them individually in plastic wrap or foil before placing them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. When ready to eat, thaw them at room temperature or gently warm them in the oven. I recommend freezing them without the lemon glaze, and then adding that when they are defrosted. This will help to keep them from being soggy!
Q3: I don’t have mixed spice; can I use something else?
A: Certainly! If you don’t have mixed spice, you can substitute it with ground cinnamon, ginger, or nutmeg. A combination of these spices would also work well. Start with a smaller amount and taste as you go, adding more until you reach your desired flavor profile. Feel free to experiment with other warming spices, such as cloves or cardamom, to create a unique flavor.
Q4: Can I use a different type of dried fruit?
A: Absolutely! Feel free to use your favorite dried fruits. Dried cranberries, apricots, or figs would all be delicious additions. Just make sure to chop any larger fruits into smaller pieces so they distribute evenly throughout the batter. Combining different fruits gives the muffins a richer and more complex flavour profile. Just make sure you still use about the same quantities.
Q5: Can I make these muffins gluten-free?
A: Yes, you can make these muffins gluten-free by substituting the self-raising flour with a gluten-free self-raising flour blend. Be sure to check the ingredients of your gluten-free flour blend to ensure it contains a rising agent, such as baking powder. You may also want to add a teaspoon of xanthan gum to the batter to help bind the ingredients together and create a more stable structure. Be aware that the texture of the gluten-free muffins may be slightly different from the original recipe, but they will still be delicious!
