Scrumptious Cherry Bakewell Muffins Recipe
My Scrumptious Cherry Bakewell Muffins recipe is an easy twist on the Classic Bakewell tart. This easy to follow recipe will help you create muffins that wouldn’t look out of place in an artisan bakery.
My Cherry Bakewell Muffins recipe contains all the features we adore in a Classic Bakewell tart but are easier to make. The fragrant mix of cherry and almond are achieved using natural ingredients. A tart cherry curd centre makes the muffins pop and keeps them moist. Using ground almonds (instead of flavouring) delivers a sweet authentic taste without being over powering and adds a beautiful texture to the crumb. Topping the muffins with flaked almonds, that roast in the oven, adds a delicious crunch. These really are the most incredible muffins I’ve ever made!
Be My Valentine
I’m going rouge this Valentines Day. I’m not creating a meal or recipe for the lovers this year. Instead I’m asking you to share the love by baking muffins and spreading some joy this Valentines season. I have good feelings about 2022, I’m calling it the year of love and celebration.
I’m going to bake these Cherry Bakewell Muffins and deliver them to the doorsteps of people who helped me through the last two years. I’ll add a little love note to thank them for making it bearable, even enjoyable at some points! I’m lucky to be surrounded by creative and caring neighbours, friends and family who came together over covid to help each other get through it. I see this as my opportunity to spread a little love and I’m asking you to do the same.
Do you follow me on social media? If not you are missing out! I post exclusive content on Instagram and Facebook. This Cherry Bakewell Muffins recipe started as a loaf cake recipe on Instagram. I also post cooking tips and my progress of growing my own produce in The Delectable Garden. Click here to follow me on Instagram and here for Facebook.
I’ve recently changed my categories. The Bakery and Drinks Cabinet are my favourite, you’ll find some of my best work here. Recipes such as My Guide to the Perfect Pavlova, Terry’s Chocolate Orange and Cardamom Tart and Homemade Crème De Mure.
Cheesecake Filled Easter Eggs and Triple Chocolate Mini Egg Easter Brownies recipes are also in The Bakery. These are the most popular recipes on my blog and people go wild for them straight after Christmas right up to Summer. I’ve also included a recipe on social media for my full sized no-bake cheesecake, find it on Instagram and Facebook.
Tips for the perfect sponge
Whether I’m baking a Victoria sponge cake, cupcakes, or my Scrumptious Cherry Bakewell Muffins, I always stick by some key rules to ensure a good crumb that’s fluffy and moist.
- My number one tip is to have the butter and eggs at room temperature.
- Use a spreadable butter, such as Lurpak or a stores own brand. I find this type of butter at room temperature prevents the mixture from curdling when you add eggs.
- Ensure the butter and sugar are properly creamed together, it should be light in colour and fluffy, before you add eggs.
- Don’t over beat the eggs. Beat in an egg at a time until incorporated, don’t beat the mixture for the sake of it.
- Fold in the flour a bit at a time. Whisking or beating the flour into the mixture will release the gluten in the flour and make your cake rubbery. Fold in until just combined.
- Bake when the oven is at temperature and don’t open the door until the cake is ready.
- Don’t over bake the cake, use a skewer to test if it’s ready. If it comes out clean it’s ready.
Cherry Bakewell Muffins
Scrumptious Cherry Bakewell Muffins
- 1 12 cup muffin tin
- 115 g unsalted butter at room temperature
- 150 g caster sugar
- 2 large free range eggs
- 150 g self-raising flour
- 1/2 tsp baking powder
- 100 g ground almonds
- 1 tsp vanilla extract
- 60 ml semi-skimmed milk
- 100 g cherry curd can be swapped for raspberry curd
- 25 g flaked almonds
- 10 ml boiling water
- 60 g icing sugar
- Heat oven to 175 C /160 C fan/ gas 3
- Cut 9 x 5”/13cm squares of baking paper. Use a 12 cup muffin tray. Place a square of paper over a muffin cup and push down with the index and middle finger of both hands. Rub round the edges to crease the paper and create a case. Repeat until you have 9 muffin cases. This will give your muffins an artisan bakery look.
- Cream the butter and caster sugar using an electric whisk until pale and fluffy
- Beat in the eggs (one egg at a time ensuring the egg is well combined before adding the next one)
- Mix the flour with the baking powder. Fold in half the flour until just combined and then fold in the rest until just combined. Add the ground almond and fold until just combined
- Mix the vanilla extract with the milk. Pour in and fold until fully incorporated. It will look a bit like porridge
- Spoon 1.5 dessert spoon of cake batter into each case
- Add a tsp of cherry curd to the centre of each case then cover with another dessert spoon of cake batter
- Scatter with flaked almonds and bake in the centre of the oven for 25 minutes until the skewer test comes out clean. Remember the curd will be soft and will stick to the skewer
- Transfer to a cooling rack when baked. Mix 10ml boiled water with 60g icing sugar, drizzle over the cake and allow to cool before serving
- Store in an airtight container for 3 days- like it will last that long!
Allergies When baking for others it’s important to consider allergies. My Cherry Bakewell Muffins recipe contain nuts, wheat and dairy products. Some people have severe allergies to these.
If you make any of my recipes don’t forget to tag me on Instagram @TheDelectableGarden and Facebook @TDG.co.uk I try to share as many of your photos as I can.
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