This nostalgic Mary Berry Cherry Muffins Recipe evokes the classic flavors of a Bakewell tart, combining sweet glacé cherries with a moist, almond-enriched sponge. Topped with crunchy flaked almonds and baked to golden perfection, these muffins are a timeless teatime treat that brings a cheerful pop of colour to any cake stand.
Mary Berry Cherry Muffins Ingredients
The Dry Mix:
- 250g (9 oz) Self-Raising Flour: The structural base.
- 1 tsp Baking Powder: Ensures a high, bakery-style dome.
- 50g (1 ¾ oz) Ground Almonds: Mary’s secret ingredient for keeping the muffins moist and adding a subtle nutty flavor.
- 100g (3 ½ oz) Caster Sugar: Fine sugar for a tender crumb.
The Wet Mix:
- 100g (3 ½ oz) Butter: Melted and cooled.
- 2 Large Eggs: Beaten.
- 250ml (9 fl oz) Milk: Whole milk provides the best richness.
- 1 tsp Almond Extract: Enhances the cherry flavor (optional, but recommended).
The Filling & Topping:
- 200g (7 oz) Glacé Cherries: Quartered. These sugary preserved cherries offer a chewy texture distinct from fresh fruit.
- 25g (1 oz) Flaked Almonds: For a professional, crunchy finish.
How To Make Mary Berry Cherry Muffins
- Prep: Preheat your oven to 200°C (180°C Fan / Gas 6). Line a 12-hole muffin tin with paper cases.
- Prepare the Cherries: Rinse the glacé cherries under warm water to remove the heavy syrup coating. Pat them thoroughly dry with kitchen paper. Quarter them and toss them in 1 tablespoon of the flour (taken from the 250g). Crucial Step: This prevents the heavy fruit from sinking to the bottom of the muffin.
- Combine Dry Ingredients: In a large bowl, mix the remaining flour, baking powder, caster sugar, and ground almonds. Stir well to ensure the almond meal is evenly distributed.
- Whisk Liquids: In a jug, whisk together the milk, eggs, melted butter, and almond extract.
- Mix: Pour the wet ingredients into the dry ingredients. Stir gently with a metal spoon just until the flour is dampened. As always, the batter should be lumpy.
- Fold: Gently fold in the flour-dusted cherries.
- Fill and Top: Divide the batter among the muffin cases. Sprinkle the flaked almonds generously over the tops.
- Bake: Bake for 20–25 minutes until the muffins are risen, golden brown, and spring back when touched.
- Cool: Leave in the tin for 5 minutes, then transfer to a wire rack to cool.
Recipe Tips
- The “Sink” Prevention: Rinsing the syrup off the cherries makes them lighter and less sticky, helping them stay suspended in the batter. The flour coating adds extra grip.
- Ground Almonds: Do not skip the ground almonds. They add a density and moisture that keeps these muffins fresh for days longer than a plain flour sponge.
- Almond Extract Strength: Almond extract is potent. Use it sparingly. If you prefer a vanilla flavor profile, swap it for vanilla extract.
- Batter Thickness: This batter will be relatively thick. This is necessary to support the weight of the dense cherries.
What To Serve With Cherry Muffins
- Marzipan Tea: A nutty tea blend pairs perfectly.
- Glacé Icing: A simple white icing drizzle on top looks festive.
- Creme Fraiche: A dollop on the side cuts the sweetness.
- Afternoon Tea Spread: Serve alongside scones and finger sandwiches.
How To Store Cherry Muffins
- Room Temperature: Store in an airtight container for up to 3-4 days. The almonds keep them moist.
- Reheat: Delicious cold, but can be warmed in the microwave for 10 seconds.
- Freeze: Wrap well and freeze for up to 3 months.
Mary Berry Cherry Muffins Nutrition Facts
- Calories: 260 kcal
- Fat: 12g
- Carbohydrates: 34g
- Sugar: 18g
- Protein: 6g
Nutrition information is estimated per muffin.
FAQs
Can I use fresh cherries?
Yes, but the texture will be wetter and the flavor less “traditional bakery.” Use pitted, chopped fresh cherries and omit the rinsing step.
Can I use maraschino cherries?
Maraschino cherries (the cocktail kind) are very wet. If using them, dry them extremely well, or the batter will turn pink and soggy. Glacé cherries are superior for baking.
Is this recipe gluten-free?
No, but you can swap the self-raising flour for a gluten-free blend (plus xanthan gum) and ensure your baking powder is GF.
Try More Recipes:
- Mary Berry Chocolate Chip Muffins Recipe
- Mary Berry Chocolate Muffins Recipe
- Mary Berry Blueberry Muffins Recipe
Mary Berry Cherry Muffins Recipe
Description
Traditional almond-scented muffins packed with sweet glacé cherries and ground almonds for a moist, retro treat.
Ingredients
Instructions
- Rinse, dry, and flour the cherries.
- Mix flour, ground almonds, sugar, and baking powder.
- Whisk milk, eggs, butter, and extract.
- Combine wet and dry (keep lumpy).
- Fold in cherries.
- Fill cases; top with flaked almonds.
- Bake at 200°C for 20-25 mins.
- Cool on rack.
Notes
- Ground almonds add shelf-life and moisture.
- Rinsing syrup prevents sinking fruit.
- Almond extract enhances the “Bakewell” flavor.
- Don’t overmix.
Mary Berry Cherry Muffins Recipe
