Monday, July 26, 2021

Cherry Bakewell muffins


Cherry Bakewell muffins

My Cherry Bakewell Muffin Recipe is gluten and dairy free and combines some of my all time favorite flavors of a Cherry Bakewell into one muffin - cherries, almonds and marzipan! The perfect sweetness.


For the muffins

  • 1 large egg
  • 2 teaspoons of yeast
  • 1/4 teaspoon of salt
  • 1 cup (125g) ground almonds
  • 1/2 teaspoon of baking soda
  • 1/2 cup (120 ml) vegetable oil
  • 1 cup (240 mL) buttermilk
  • 3 cups (375 g) plain / all-purpose flour
  • 3/4 cup (170g) powdered / granulated sugar
  • 1 teaspoon of almond extract
  • 12 teaspoons of seedless raspberry jam

For the icing

  • 1 - 2 tablespoons of water
  • 12 frozen cherries
  • 2 cups (250g) icing / powdered sugar
  • 1 teaspoon of almond extract


First, preheat oven to 200C / 400F / Gas 6. Spray or butter a 12-hole muffin pan, then set aside.

Then, combine flour, sugar, baking powder, baking soda, salt and ground almonds. Put aside.

Whisk together the egg, buttermilk, oil and almond extract. Pour the wet ingredients into the dry ingredients and mix until they are just combined. Do not over mix. (The dough will be VERY thick and a little lumpy.)

Divide the dough evenly between the 12 muffin slots, filling only halfway. Place teaspoons of jam in the center, then pour the rest of the dough on top.

Bake for 15 to 17 minutes or until a toothpick inserted in center comes out clean. Let cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

For the icing

Combine the icing sugar, almond extract and 1 to 2 tablespoons of water. Add more water if the frosting is too thick.

Pour icing over cooled muffins and garnish with frozen cherries.

Happy Cooking Time.