Almond and cherry muffins

    For those of you who love cherry bakewells or have a love of all things almondy, we have a delicious muffin recipe you will love. The almond flavoured muffins are soft and fluffy and perfectly finished off with a sweet, icing topping and the all-important cherry on top. This recipe makes 48. You won’t need to reduce it for smaller families as they’re so delicious they’ll be eaten quicker than you can imagine.


    Kent, England, UK
    2 people made this

    Makes: 48 muffins

    • 1.1kg (40 oz) plain white flour
    • 4 tablespoons baking powder
    • 1 teaspoon salt
    • 550g (16 oz) caster sugar
    • 8 eggs
    • 1L (36 fl oz) milk
    • 340g (12 oz) melted butter
    • 2 tablespoons almond extract
    • 950g (34 oz) icing sugar
    • a little water
    • 24 glace cherries, halved

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

    1. Preheat oven to 200 C / Gas 6. Line 4 (12-hole) muffin tins with paper cases.
    2. Sift the flour, baking powder and salt together into a very large bowl. Stir in the caster sugar.
    3. In a separate large bowl whisk the eggs together. Add the milk and butter and continue to whisk.
    4. Add the liquid ingredients to the dry and stir but not too much – you want lumps! Lumps in a muffin mixture is a good thing! Stir in the almond extract. Spoon the mixture into the prepared paper cases, filling 3/4 full to allow for a good rise.
    5. Bake in the preheated oven for approximately 20 minutes until risen and golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool on a cooling rack.
    6. Once cakes have fully cooled make the icing mixture by adding water to the icing sugar a tablespoon at a time until the mixture is thick and gloopy. Spoon over the top of each muffin then top with half a glace cherry. Eat!

    See it on my blog

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