Very cherry muffins

    45 min

    These muffins are crunchy on top and moist inside, packed with scrumptious cherries for a delicious treat any time of the day.

    142 people made this

    Makes: 12 very cherry muffins

    • 100g butter
    • 200g caster sugar
    • 2 medium eggs
    • 1 teaspoon vanilla extract
    • 250g plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 125ml skimmed milk
    • 250g glace cherries or stoned fresh cherries
    • 125g raisins or sultanas (optional)
    • 2 tablespoons brown sugar

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat the oven to 230 C / Gas 8 and lightly grease a 12-hole muffin tin or line with muffin cases.
    2. Cream together the butter and caster sugar until thick and smooth. Beat in both eggs, together with the vanilla extract, until creamy.
    3. In a separate bowl combine the flour, baking powder and salt and mix well. Add the dry ingredients to the wet ingredients, alternating with adding the milk, and mix well.
    4. Fold in the cherries and raisins (if desired) and spoon the cake mix into the prepared muffin tin or cases.
    5. Sprinkle a pinch of brown sugar onto the top of each muffin before placing in the oven.
    6. Bake in the preheated oven for 5 minutes before reducing the heat to 190 C / Gas 5 for another 20 minutes or until golden. Keep an eye on them as they tend to cook quickly and burn quickly too! Remove from the oven and allow to cool before enjoying.


    These work much better in specialist muffin tins rather than paper cases. When cooked in the cake cases the top does still become crunchy but they don't resemble muffins, more so cupcakes. Muffin tins help provide them with their classic muffin shape.

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    Reviews in English (3)


    I am new to baking but these were easy to make and they turned out lovely I used sultanas as well as cherries 🍒 so they were packed full of goodies  -  16 Nov 2017


    My all time favourite!! Luv it lots!  -  29 Jan 2017


    We love cherries and this recipe did not disappoint! I didn't have fresh cherries or the glace cherries so I used a well drained 14 oz tin of sour cherries (packed in juice) The results were a not to sweet and tender muffin. My second baking took 15 minutes. Thanks for sharing! Will definitely be making these again.  -  06 Jan 2015