Easy Easter Muffins
29 Mar 20

Easy Easter Muffins

by Claire James

Our Easy Easter Muffins use the all in one method, which means it’s super easy for kids to get involved with every step of the bake.

Inspired by traditional Simnel Cake, our Boredom Busters' version offers all the taste but without the marzipan.

Top Tip Chalkboard Memo


Ask the kids to weigh out the ingredients to practice their maths skills.

Trust me they’re much more willing students when they know there’s a treat in store for them at the end!



Easy Easter Muffins Before Icing

250g Mixed Dried Fruit

Zest and juice of 1 medium Orange

175g Softened Butter

175g Golden Caster Sugar 

3 Eggs, beaten

300g Self-Raising Flour

1 tsp Mixed spice

½ tsp freshly grated Nutmeg

5 tbsp Milk

A handful of Flaked Almonds

For the decoration:

200g Icing Sugar

3 tbsp Orange Juice for mixing

Candy-coated Mini Eggs


  • Tip the fruit into a bowl, add the zest and juice and microwave on medium for 2 minutes, meanwhile, line 12 deep muffin tins with paper muffin cases.

  • Preheat the oven to fan 180C/ 160C/gas 4. Beat together the butter, sugar, eggs, flour, spices and milk using the all-in method with a mixer (or wooden spoon if your arms need a workout!) until light and fluffy. Gently, fold in the fruit.

  • Fill the muffin cases with the mixture, and sprinkle some almond flakes on top. Bake for 25-30 minutes, until golden and firm to the touch. Place the muffins on a rack to cool.

  • Beat together the icing sugar and orange juice (adding a little at a time) to make icing thick enough to coat the back of a wooden spoon. Drizzle over the muffins and decorate with the candy-coated mini eggs.

  • Leave to set and enjoy later with a cup of coffee and a Topitoff – well it is nearly Easter after all and you deserve a treat after all that home-schooling!

For more recipes and boredom buster ideas for the kids, head over to our blog's home page and search through the stories.

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