Easter muffins

A treat for the kids

  • Prep:25 mins
    Cook:20 mins
  • More effort

Nutrition per serving

  • kcal 313
  • fat 14g
  • saturates 9g
  • carbs 45g
  • sugars 23g
  • fibre 1g
  • protein 4g
  • salt 0.27g


  • 100g butter, softened
  • 100g golden caster sugar
  • 2 large eggs, beaten
  • 175g self-raising flour
  • 5 tbsp milk
  • ½ tsp vanilla extract
  • 2 tbsp desiccated coconut
  • 100g red glacé cherries, cut into quarters
  • 85g seedless raspberries jam
  • 50g red glacé cherries, cut into quarters
  • 2 tbsp toasted desiccated coconut


Good Food Know-How
Toasted desiccated coconut is easy to make. Tip the coconut into a small pan and dry fry, shaking often, for a few minutes over a medium heat until it is evenly toasted.


  1. Preheat the oven to 180C/Gas 4/fan oven 160C and line a large muffin tray with 9 muffin cases. Tip the butter and sugar into a large bowl and beat with an electric mixer until paler in colour, light and fluffy. Pour in the eggs and beat until the mixture is light and creamy. Use a wooden spoon to beat in the flour, milk, vanilla and coconut until you have a soft dropping consistency. Stir in the cherries.

  2. Spoon the mixture into the muffin cases and bake for 20 minutes until risen and golden. Lift the muffins out of the tray and sit them on a wire rack to cool slightly.

  3. To decorate, tip the jam into a small saucepan and gently warm, stirring, until melted and smooth. Generously brush the tops of the warm cakes with the jam, stick the quartered cherries on top and sprinkle with the toasted coconut. Serve on the day of making.

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