Bakewell Muffin Recipe
Easy and delicious Bakewell Muffins with an easy to make cherry and almond muffin mixture, drizzled with icing and sprinkled with extra almonds
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Servings: 12 muffins
Ingredients
Muffin mix
- 75 g unsalted butter (melted)
- 75 ml vegetable oil (or other flavourless oil)
- 175 g light brown soft sugar
- 2 medium eggs
- 1 tsp almond extract
- 150 g self raising flour
- 100 g ground almonds
- 0.5 tsp baking powder
- Pinch of salt
- 125 ml buttermilk (see blog post on how to make your own)
- 250 g cherries (de-stoned + chopped)
- 60 g flaked almonds
Decoration
- 75 g icing sugar
- 1-2 tbsp water
- extra cherries
Instructions
- Preheat the oven to 180ºc fan (200ºc regular) and prep 12 tulip cases
- Add the melted butter, oil, and sugar to a bowl and mix together
- Add the almond extract and eggs and mix again
- Add the flour, ground almonds, baking powder and salt and mix in until smooth
- Add the buttermilk and stir together
- Add the de-stoned and chopped cherries and stir through.
- Split between 12 tulip cases evenly
- Sprinkle on the flaked almonds
- Bake for 22-25 minutes until golden and leave to cool for 15 minutes
- Mix the icing sugar and water together to a thick paste
- Drizzle over the muffins, and decorate further with extra cherry if you want!
Notes
- The muffins are best in the first couple of days, but do last up to four days at room temp
- You can freeze the muffins for 3+ months
- I use these tulip cases
- I use this muffin tray