About this recipe: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.
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Method Prep:25min › Cook:20min › Ready in:45min
Preheat oven to 200 C / Gas 6. Line 4 (12-hole) muffin tins with paper cases.
Sift the flour, baking powder and salt together into a very large bowl. Stir in the caster sugar.
In a separate large bowl whisk the eggs together. Add the milk and butter and continue to whisk.
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.
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.
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!