Cherry Muffins

I had planned to post this a few weeks ago after we went fruit picking and had a glut of cherries but time has flown and now it is very nearly the end of the cherry season here, however just in case you fancy doing something different with your cherries other than eat them straight from the punnet here is a lovely idea. Be warned, they won’t last long, so get in quick before they get eaten. It is worth the painstaking process of using fresh cherries even though they need to be pitted. Also because I love almonds I added almond extract which makes them cherry and almond muffins really…delicious, but next time I would also add some flaked almonds to the tops of the muffins before cooking.

Cherry Muffins

Prep time: 

Cook time: 

Total time: 

Serves: 16-18

Cherry muffins made with freshly picked cherries
  • 300g self raising flour
  • 160g caster sugar
  • 400g fresh cherries, pitted and halved
  • 100g butter, melted and cooled
  • 2 eggs
  • 250ml milk
  • 2 tsp baking powder
  • 1 tsp almond extract
  • Pinch of salt
  1. Preheat the oven to 180ºc
  2. Whisk the eggs, butter, milk and almond extract together
  3. Add the dry ingredients to the wet ingredients and gently mix
  4. Carefully stir in the cherries
  5. Spoon the mixture into muffin cases
  6. Bake for 20 mins until firm and golden
  7. Allow to cool slightly before removing from the muffin tin and leave to cool completely on a wire rack (if you can wait that long)
Add some flaked almonds to the tops of the muffin mixture before cooking for an even nuttier taste

Cherry Muffins

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