Bakewell Muffins

Updated: 03/07/2024

12 Reviews

35m

15m

20m

Serves 12

Easy

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.

13 ingredients6 steps

Vegetarian

Ingredients

MetricImperial

For the Muffins
- 150gGround Almonds
- 200gSelf Raising Flour
- 115gBillington's Unrefined Golden Caster Sugar
- 1 tspBaking powder
- 250mlMilk
- 2Free range large eggs
- 1 tspNielsen-Massey Vanilla Extract
- 75mlSunflower oil
- 200gBillington's glacé cherries
- 150gMarzipan (grated)
For the Decoration
- 50gFlaked almonds
- 6Glacé cherries (halved)
- 75gSilver Spoon Icing sugar

12 hole muffin tin
12x Tulip muffin cases
Small knife
2x Mixing bowl
Wire cooling rack
Chopping board

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.