Nutty cherry muffins

    30 min

    A deliciously different muffin, using tinned cherries and loads of chopped nuts. You can use fresh cherries with the stones removed, if in season. Almonds would also work a treat in place of the pecans or walnuts. Enjoy!

    28 people made this

    Serves: 24 

    • 2 eggs
    • 400g caster sugar
    • 90g butter, softened
    • 250g plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 250ml milk
    • 1 (410g) tin cherries, drained
    • 165g chopped pecans or walnuts

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4. Grease a muffin tin, or line with paper cases.
    2. In a medium mixing bowl, beat eggs and sugar together; add butter and beat well.
    3. In a separate bowl, sift together flour, baking powder and salt. Add the flour mixture to the egg mixture, alternating with milk. Fold in the cherries and pecans; stir just to combine.
    4. Scoop muffin mixture into prepared muffin tins and bake at 180 C / Gas 4 for 20 minutes, or until a skewer inserted into the centre of a muffin comes out clean.


    If you prefer your muffins less sweet, feel free to try decreasing the amount of sugar to 300g or even 250g, depending on personal taste.

    How to make muffins

    Check out our How to make muffins article for loads of foolproof tips!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (22)


    Used 300 grms sugar and exchanged 30grms flour for cocoa powder. Only used a little of the milk before it was looking too wet - had used defrosted and drained cherries. Sprinkled a little flour over mixture and mixed in. Muffins came out fine and very tasty  -  03 Mar 2017


    Madde these muffins last week. Replaced half the cherries with rasins - Yummy!  -  15 Apr 2012


    There's a little problem with this recipe - too much moisture! I omitted the milk altogether and used 2 cups of fresh cherries that I tossed with a couple of Tbsp. of sugar which produced their own juice. I creamed 1/2 cup of butter with 3/4 cup of white sugar and then added the eggs one at a time. I only used 1 & 3/4 cup of flour and instead of 2 tsp. of baking powder I used 1 tsp. and added a tsp. of baking soda. I added 1/2 tsp. of cinnamon, 1 tsp. of vanilla, and 1/4 tsp. of almond extract. I left out the nuts as well. I poured the batter into six Texas sized muffins tins lined with paper, topped them with a generous amount of turbinado sugar and baked them at 400 for about 25 minutes. With those changes it's now a 4 star recipe!  -  05 Sep 2010  (Review from Allrecipes US | Canada)