Poppy seed, cherry and marzipan muffins recipe

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15 min


25 min

Juicy cherries and small pockets of rich almond marzipan make these muffins a delicious tea time cake or a perfect mid morning snack with a cup of coffee. The tiny poppy seeds add a bit of crunch too


  • 255g self raising flour
  • 115g caster sugar
  • 2tbsp poppy seeds
  • 150g canned cherries, drained and roughly chopped
  • 115g golden marzipan, cut into small pieces
  • 1 medium egg, beaten
  • 50g butter or margarine, melted
  • 175ml whole milk


  • Pre-heat oven to 190°C/375°F/Fan 170°C/Gas Mark 5. Line a 10 cup muffin tin with muffin or cup cake papers.

  • Sift the flour into a mixing bowl, and stir in the sugar, poppy seeds, cherries and chopped marzipan. Make a well in the centre.

  • Mix together the egg, melted butter or margarine with the milk in a jug. Pour into the well and mix to form a thick, rough batter.

  • Spoon into the lined muffin cases and bake on the middle shelf in the oven for 22-25 mins, until risen and golden. Transfer to a wire rack to cool. Best served warm.

Top tip for making Poppy seed, cherry and marzipan muffins

These muffins make a great tasting pudding: simply serve hot, out of the papers and accompany with warm chocolate sauce and a little pouring cream.

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(28 ratings)
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