Cherry and almond muffins recipe

Click to rate
(30 ratings)
Sending your rating
makes: 12
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 25 min

Impress the family with these light, fluffy and delicious cherry and almond muffins – the fruit will count towards one of your 5-a-day too!


  • 175g baking liquid or melted margarine
  • 175g golden caster sugar
  • 300g self-raising flour, sieved
  • 3 medium eggs
  • 5 tbsp milk
  • 1 tsp almond essence
  • ½ tsp baking powder
  • 250g fresh cherries, stoned and quartered
  • Icing sugar (optional)


  • Preheat the oven to 180°C/350°F/Gas Mark 4. Place 12 muffin cases into a muffin tray.

  • Add all the ingredients except the cherries into a bowl, and beat with a wooden spoon until the mixture is smooth.

  • Reserve some cherries for decoration and fold the remainder into the mixture.

  • Divide mixture evenly between the paper cases, and decorate the tops with remaining cherries.

  • Bake for 20-25 minutes, then leave to cool. Dust with icing sugar to serve.

Top tip for making Cherry and almond muffins

If you can't get fresh cherries or they're a little expensive then use blueberries or raspberries instead

Click to rate
(30 ratings)
Sending your rating