About the bake
Muffins are the perfect on the go snack, breakfast treat or simply yummy cake to enjoy with a cup of tea. We have taken one of the nations favourite bakes - the cherry bakewell and turned it into a delicious muffin.
Method
Step 1:
Preheat your oven to 190°c (170°c Fan, Gas Mark 5) and line a 12 hole muffin tin with tulip muffin cases.
Step 2:
Place the ground almonds, golden caster sugar, flour and baking powder in a mixing bowl and stir until they are evenly incorporated.
Step 3:
In a seperate bowl beat together the eggs, milk and vanilla extract then gradually pour this into the bowl with the dry ingredients. Beat the mixture together by hand using a whisk or wooden spoon until all of the ingredients have just blended together before adding the oil.
Step 4:
Grate the marzipan into the mixture then wash, dry and chop the cherries into quarters before folding into the mix.
Step 5:
Carefully fill each muffin case 2/3 full with mixture and then place on a middle shelf in the oven to bake for 20-25 minutes until golden and baked throughout.
Step 6:
To decorate, mix together the icing sugar with a few drops of water to make a thick icing then gently flick your spoon forward and backwards over your muffin to create a drizzle effect. Sprinkle each muffin with a handful of flaked almonds and top with half a glace cherry.
Ingredients
For the Muffins
- 150g Ground Almonds
- 200g Self Raising Flour
- 115g Billington's Unrefined Golden Caster Sugar
- 1 tsp Baking powder
- 250ml Milk
- 2 Free range large eggs
- 1 tsp Nielsen-Massey Vanilla Extract
- 75ml Sunflower oil
- 200g Billington's glacé cherries
- 150g Marzipan (grated)
For the Decoration
- 50g Flaked almonds
- 6 Glacé cherries (halved)
- 75g Silver Spoon Icing sugar
Utensils
- 12 hole muffin tin
- 12x Tulip muffin cases
- Small knife
- 2x Mixing bowl
- Wire cooling rack
- Chopping board
Recipe Reviews
Baked these muffins for my son and his family. The grandgirls said they were amazing and my son gave me a "Paul Hollywood" handshake
Easy to make & delicious- halved the amount of sugar in the recipe as the marzipan & cherries add extra sweetness already.
Easy to make and absolutely delicious!
Simple bake but delicious. Got a lot of compliments when I took some to work - described as amazing and to die for! Highly recommended.
Made mine with soya milk, they are a little bit claggy, personally I love claggy cakes, they taste amazing! No flaked almonds on top, I think they feel like scales... Will try again with lactofree milk.
Amazing and delicious. My tip is that you can use fewer almonds on the top to get a bit more taste of the cherry.
Ingredients
For the Muffins
- 150g Ground Almonds
- 200g Self Raising Flour
- 115g Billington's Unrefined Golden Caster Sugar
- 1 tsp Baking powder
- 250ml Milk
- 2 Free range large eggs
- 1 tsp Nielsen-Massey Vanilla Extract
- 75ml Sunflower oil
- 200g Billington's glacé cherries
- 150g Marzipan (grated)
For the Decoration
- 50g Flaked almonds
- 6 Glacé cherries (halved)
- 75g Silver Spoon Icing sugar
Utensils
- 12 hole muffin tin
- 12x Tulip muffin cases
- Small knife
- 2x Mixing bowl
- Wire cooling rack
- Chopping board