Prepare a batch of these tangy cherry muffins in just 15 minutes.
These cherry muffins are so simple to make at home in just five easy steps. Each sponge is infused with almond essence, which pairs perfectly with the sweet cherries. Once these muffins are cooled, we’d recommend serving with a dollop of whipped crème fraîche.
- 175g baking liquid or melted margarine
- 175g golden caster sugar
- 300g self-raising flour, sieved
- 3 medium eggs
- 5 tbsp milk
- 1 tsp almond essence
- ½ tsp baking powder
- 250g fresh cherries, stoned and quartered
- Icing sugar (optional)
Preheat the oven to 180°C/350°F/Gas Mark 4. Place 12 muffin cases into a muffin tray.
Add all the ingredients except the cherries into a bowl, and beat with a wooden spoon until the mixture is smooth.
Reserve some cherries for decoration and fold the remainder into the mixture.
Divide mixture evenly between the paper cases, and decorate the tops with remaining cherries.
Bake for 20-25 minutes, then leave to cool. Dust with icing sugar to serve.
Top tips for making cherry muffins
If you can't get fresh cherries you could try glace cherries instead. You could also swap the cherries or substitute some for raspberries or blackberries instead.