Cherry and almond muffins recipe

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makes: 12
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 25 min
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  • Impress the family with these light, fluffy and delicious cherry and almond muffins – the fruit will count towards one of your 5-a-day too!


    • 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 tip for making Cherry and almond muffins

    If you can't get fresh cherries or they're a little expensive then use blueberries or raspberries instead

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