Cherry bakewell muffins

    45 min

    Luscious cherry muffins made with fresh cherries and ground almond (hence bakewell muffins). Absolutely delicious, you wouldn't know they are gluten free, they have a tendancy to disappear out of the cake tin.


    Hertfordshire, England, UK
    3 people made this

    Makes: 12 cherry muffins

    • 100g soya margarine
    • 200g cane sugar or caster sugar
    • 2 eggs
    • 1 teaspoon almond extract (optional)
    • 200g rice flour
    • 50g ground almonds
    • 2 teaspoons gluten free baking powder
    • 200g fresh cherries, stoned and halved
    • 125ml milk or milk subsitute (e.g. goat's milk)
    • 2 teaspoons cane sugar or caster sugar

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

    1. Preheat the oven to 230 C / Gas 8. Grease a 12-hole muffin tin or line with paper cases.
    2. In a large bowl cream the margarine and 200g sugar together. Gradually beat in the eggs and almond extract until pale and creamy.
    3. In a separate bowl mix flour, ground almonds and baking powder together.
    4. In the bowl containing the sugar and egg mixture, gradually beat in the flour mixture alternating with the milk. Toss the cherries in a little flour then add to the mixture. Divide equally into the prepared muffin tin or paper cases, filling only to half way to ensure a good rise. Sprinkle the tops of the muffins with 2 teaspoons sugar.
    5. Bake in the preheated oven for 5 minutes, then reduce the oven temperature to 190 C / Gas 5 and bake for 25 to 30 minutes until risen, golden brown and a skewer inserted into the centre comes out clean. Then turn the heat off and leave the muffins in the oven for 5 minutes
    6. Carefully remove from the oven and from the tin and leave to cool on wire rack. Sit down with a cup of coffee and enjoy.


    I want to thank the publisher of the Ultimate Blueberry Muffin recipe (on this site) for inspiring me with her recipe and hope she approves of my gluten free muffins.

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