Mary Berry Cherry Muffins Recipe

This delightful Mary Berry Cherry Muffins Recipe combines the classic bakery pairing of sweet glacé cherries and ground almonds in a light, buttery sponge. With a crunchy flaked almond topping and a tender, moist crumb, these muffins are a nostalgic teatime treat that brings a pop of cheerful color to the table.

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Mary Berry Cherry Muffins Ingredients

The Dry Mix:

• 250g (9 oz) Self-Raising Flour: The base for a good rise.
• 1 tsp Baking Powder: Ensures a high, domed top.
• 50g (1 ¾ oz) Ground Almonds: Adds moisture and a subtle nutty flavor that pairs perfectly with cherries.
• 100g (3 ½ oz) Caster Sugar: For sweetness.

The Wet Mix:

• 100g (3 ½ oz) Butter: Melted and cooled.
• 2 Large Eggs: Lightly beaten.
• 250ml (9 fl oz) Milk: Whole or semi-skimmed.

The Cherries & Topping:

• 200g (7 oz) Glacé Cherries: Quartered. Make sure to rinse and dry them to prevent sinking.
• 25g (1 oz) Flaked Almonds: For a crunchy, professional-looking finish.

How To Make Mary Berry Cherry Muffins

1. Prep the Oven: Preheat your oven to 200°C (180°C Fan / Gas 6). Line a 12-hole muffin tin with paper cases.
2. Prepare the Cherries: Rinse the glacé cherries under warm water to remove the sticky syrup. Pat them thoroughly dry with kitchen paper. Quarter them and toss them in a tablespoon of the flour (from the measured amount). Crucial Step: This coating helps suspend the cherries in the batter so they don’t all sink to the bottom.
3. Mix Dry Ingredients: In a large bowl, combine the remaining flour, baking powder, ground almonds, and caster sugar. Stir well to distribute the almonds.
4. Combine Wet Ingredients: In a jug, whisk together the milk, beaten eggs, and melted butter.
5. The Muffin Mix: Pour the wet ingredients into the dry ingredients. Stir gently with a metal spoon just until the flour is dampened. Remember, a lumpy batter makes a light muffin! Do not beat it smooth.
6. Fold and Fill: Gently fold in the flour-dusted cherries. Divide the mixture evenly between the muffin cases. Sprinkle the tops with the flaked almonds.
7. Bake: Bake for 20–25 minutes until the muffins are well-risen, golden brown, and firm to the touch.
8. Cool: Leave in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Recipe Tips

• Rinsing Cherries: Glacé cherries are heavy with syrup. Rinsing and drying them is the single most important step to prevent “sinking fruit syndrome.”
• Almond Extract: If you love a strong Bakewell tart flavor, add a few drops of almond extract to the wet mixture.
• Don’t Overmix: As with all Mary Berry muffin recipes, the less you stir, the better. Stop mixing as soon as you can’t see dry flour pockets.
• Storage: These muffins stay moist for longer than plain sponges thanks to the ground almonds holding onto moisture.

What To Serve With Cherry Muffins

• Afternoon Tea: Serve alongside cucumber sandwiches and scones.
• Warm Custard: Turn a muffin into a pudding by serving it warm in a bowl with custard.
• Coffee: A latte pairs beautifully with the almond notes.
• Amaretto: For an adult treat, serve with a glass of almond liqueur.

How To Store Cherry Muffins

• Room Temperature: Keep in an airtight tin for up to 3 days.
• Reheat: A few seconds in the microwave makes the cherries warm and jammy again.
• Freeze: Wrap individually and freeze for up to 3 months.

Mary Berry Cherry Muffins Nutrition Facts

• Calories: 260 kcal
• Fat: 12g
• Carbohydrates: 34g
• Protein: 6g
• Sugar: 18g

Nutrition information is estimated per muffin.

FAQs

Try More Recipes:

• Mary Berry​ Apple Crumble Muffins Recipe
• Mary Berry​ Lemon And Blueberry Muffins Recipe
• Mary Berry​ Lemon Drizzle Muffins Recipe