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Scrumptious Cherry Bakewell Muffins

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.
Prep Time20 mins
Cook Time25 mins
Decorating5 mins
Total Time50 mins
Course: Dessert
Cuisine: British
Keyword: almond, bakewell tart, Cherry, cherry curd, dessert, muffins
Servings: 9 muffins
Calories: 390kcal
Author: Lee


  • 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.
    How to make Cherry Bakewell muffins
  • 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
    Cherry Bakewell Muffin Recipe
  • Add a tsp of cherry curd to the centre of each case then cover with another dessert spoon of cake batter
    Cherry Curd
  • 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
    Flaked Almonds
  • 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
    Cherry Bakewell
  • Store in an airtight container for 3 days- like it will last that long!


Nutritional information for guid purposes only and are based on ingredients I used. 
Made My Scrumptious Cherry Bakewell Muffins? Tag me on Instagram @TheDelectableGarden and Facebook @TDG.co.uk I try to share as many photos as I can.