Traditional recipes

Cherry bakewell muffins recipe

Cherry bakewell muffins recipe

  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Fruit muffins

Luscious cherry muffins made with fresh cherries and ground almond (hence bakewell muffins). Absolutely delicious, you wouldn't know they are gluten free, they have a tendancy to disappear out of the cake tin.

Hertfordshire, England, UK

3 people made this

IngredientsMakes: 12 cherry muffins

  • 100g soya margarine
  • 200g cane sugar or caster sugar
  • 2 eggs
  • 1 teaspoon almond extract (optional)
  • 200g rice flour
  • 50g ground almonds
  • 2 teaspoons gluten free baking powder
  • 200g fresh cherries, stoned and halved
  • 125ml milk or milk subsitute (e.g. goat's milk)
  • 2 teaspoons cane sugar or caster sugar

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. Preheat the oven to 230 C / Gas 8. Grease a 12-hole muffin tin or line with paper cases.
  2. In a large bowl cream the margarine and 200g sugar together. Gradually beat in the eggs and almond extract until pale and creamy.
  3. In a separate bowl mix flour, ground almonds and baking powder together.
  4. In the bowl containing the sugar and egg mixture, gradually beat in the flour mixture alternating with the milk. Toss the cherries in a little flour then add to the mixture. Divide equally into the prepared muffin tin or paper cases, filling only to half way to ensure a good rise. Sprinkle the tops of the muffins with 2 teaspoons sugar.
  5. Bake in the preheated oven for 5 minutes, then reduce the oven temperature to 190 C / Gas 5 and bake for 25 to 30 minutes until risen, golden brown and a skewer inserted into the centre comes out clean. Then turn the heat off and leave the muffins in the oven for 5 minutes
  6. Carefully remove from the oven and from the tin and leave to cool on wire rack. Sit down with a cup of coffee and enjoy.


I want to thank the publisher of the Ultimate Blueberry Muffin recipe (on this site) for inspiring me with her recipe and hope she approves of my gluten free muffins.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Bakewell Muffins

I also love my muffins, so today I have combined the two together to make Bakewell Muffins! This is a perfect recipe if you&rsquore short on time, and cannot make the pastry for bakewell tart.

These muffins taste exactly like a bakewell tart, just more cakey, and moist!

How to make Cherry Bakewell Cupcakes.

To make the sponge I started by creaming together the butter and sugar, then I whisked in the eggs and vanilla extract.

Then I added the self raising flour and whisked until smooth. I divided the mixture between the cupcake cases, and baked them for 25 minutes until golden. Once the cupcakes were fully cooled I used a cupcake corer to make a hole in the centre.

I filled each hole with cherry jam. Then I mixed up a buttercream using butter, icing sugar and vanilla extract and I piped it onto the cupcakes.

I drizzled icing over the buttercream and added the glace cherries and flaked almonds. Every bite of these Cherry Bakewell Cupcakes was absolute heaven!!

Cherry Bakewell Cupcakes!

A Cupcake Twist on the Classic Bakewell Tart.. Cherry Bakewell Cupcakes with Almond Sponges, Jam Filling, Almond Cherry Bakewell Buttercream Frosting, and a Glacé Cherry of course!

I have been wanting to post an ‘alternative cupcake’ post for ages. I know I have what feels like a million cupcake recipes on my blog, (this being the 36th!) but I wanted to do another. After having a search through one of my ingredients cupboards I rediscovered my bag of Sugar & Crumbs Cherry Bakewell Icing Sugar and OH MY Bakewell Cupcakes had to happen! Of course, you don’t actually have to use this icing sugar, you can just use normal icing sugar and still follow the recipe in the same way, but the flavour of the sugar is so delicious I just HAD to use it!

I know that Bakewell Tart’s actually have pastry in them, but I wasn’t really sure that baking a cupcake pastry case and then baking the cupcake mixture itself in it would work, and I was kinda in a rush, so I just went with an almond flavoured sponge as the base of the recipe. I used Almond Extract as its easy to use, and cheaper than buying almonds some of the time so that sorted the Almond side of things out! However, as Bakewell’s have Jam in, I made a Jam Core in my baked cupcakes so that it was a little surprise for everyone when eating them!

Using the Sugar & Crumbs Cherry Bakewell Icing Sugar with a touch extra Almond Extract made such a yummy flavour that I just couldn’t resist. Smooth and silky Buttercream Frosting topped with a Glacé Cherry and some freeze dried raspberries made decoration heaven!

I used some adorable cupcake Baking Cups from Iced Jems (not sure if these particular ones are available now) but there are so many other colours and patterns and I seriously recommend them – you can bake them on a flat tray without having to use a muffin tray, and they’re greaseproof and don’t peel! But anyway, I hope you guys love this recipe as much as I, and my Trusty Taste Testers did! Enjoy!

  • 175g baking liquid or melted margarine
  • 175g golden caster sugar
  • 300g self-raising flour, sieved
  • 3 medium eggs
  • 5 tbsp milk
  • 1 tsp almond essence
  • ½ tsp baking powder
  • 250g fresh cherries, stoned and quartered
  • Icing sugar (optional)

Preheat the oven to 180°C/350°F/Gas Mark 4. Place 12 muffin cases into a muffin tray.

Add all the ingredients except the cherries into a bowl, and beat with a wooden spoon until the mixture is smooth.

Reserve some cherries for decoration and fold the remainder into the mixture.

Divide mixture evenly between the paper cases, and decorate the tops with remaining cherries.

Bake for 20-25 minutes, then leave to cool. Dust with icing sugar to serve.

Quick Cherry Bakewell Oats Muffins

  • Author: Fat Rainbow
  • Prep Time: 5 min
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 3 1 x
  • Diet: Vegan


Cherry Bakewell Oats muffins are a healthy slimming friendly breakfast and sweet treat that can be made very quickly.


1 Cup cherries pitted(as many as you like)

½ cup unsweetened almond milk


  1. Preheat the oven at its maximum temperature for 10 minutes.
  2. In a mixing bowl, add in oats, honey, adust almond milk so the mixture becomes semi-thick and mix well. Fold in cherries.
  3. Stuff the mixture into silicone muffin moulds if you have them. Or else use paper cups or a cupcake tin by coating them with low-calorie cooking spray
  4. Bake for 20 min or so at 180C by checking in between always. The times vary on the kind of oven you are using too.


If you want a traditional textured muffin use one egg and reduce the milk.

Bakewell Muffins

This is my take on muffins, I wanted to use the flavours from a Bakewell Tart (almonds and raspberry) and use them in a muffin. The muffin mixture has ground almonds and almond essence, which gives the muffins marzipan-like taste. I also hollowed out the muffins and add some (homemade) raspberry jam to add extra flavour. Then to decorate these muffins I drizzled some water icing and sprinkled some toasted flaked almonds on top of the Bakewell Muffins.

1. Preheat the oven to 190C/375F/Gas Mark 5. In a large jug add the milk, eggs, sunflower oil and almond essence and mix.

2. Put the glacé cherries in quarters and then wash the cherries under a tap to remove the syrup. Then pat dry the cherries using a kitchen paper.

3. In a large mixing bowl add the self-raising flour, ground almonds, caster sugar and baking powder.

4. While mixing slowly pour the liquid ingredients into the dry ingredients and mix until all of the ingredients have been fully incorporated.

5. Place the cut up glacé cherries in a bowl and then add the tablespoon of self-raising flour. Mix the flour into the cherries so that they are covered in flour, this will stop the cherries from sinking in the Bakewell Muffin mixture.

6. Next, fold in the cherries until they have been evenly distributed throughout the Bakewell Muffin mixture.

7. Line a cupcake tin with 12 x Tulip Muffin Cases. Using a large ice cream scoop divide the Bakewell Muffin mixture into the 12 cases. The cases should filled to around 2/3 full. Bake the Bakewell Muffins for 20-25 minutes.

8. Once the Bakewell Muffins are golden brown remove them from the oven and leave the Bakewell Muffins to cool on a wire rack for 15 minutes.

9. While the Bakewell Muffins are cool, toast the flaked almonds in a pan on a medium heat until they are golden brown. Once the flaked almonds have turned golden brown remove them from the pan, this will prevent them from cooking even more.

10. Next using a Cupcake Corer, remove the centers of the Bakewell Muffins and fill with raspberry jam. Then place the remains of the Bakewell Muffins on top of the jam.

11. Place the icing sugar in a mixing bowl and add 1 tablespoon of water. Mix until you get a thick icing (you may need to add more water). Transfer the icing into a Piping Bag and drizzle the icing over the Bakewell Muffins.

12. Finally, sprinkle the toasted flaked almonds over the top of the Bakewell Muffins.

Then, add the creamy almond filling we made in the stand mixer on top of the cherry jam. Fill all the way to the top of the tartlet and smooth. The filling will rise slightly during baking, and create a beautiful dome.

Sprinkle some sliced almonds over the top and place in a 350F (170C) degree oven for about 25 minutes or until the crust is set and golden brown.


On the whole, I don't tend to bake the same thing twice but I may have to give these another whirl next weekend for a charity bake sale as they were so tasty!


150g golden caster sugar
1 egg
125g melted butter
175ml Greek yogurt
1 tsp almond extract (Nielsen-Massey recommended)
200g plain flour
1 tsp baking powder
100g ground almonds
10 tsp cherry jam
150g icing sugar
Flaked almonds
5 glace cherries

Preheat the oven to 180c/160c fan/gas 4 and prepare your muffin tin with 10 muffin cases. These muffins are easy to make, have two bowls at the ready, one for the wet ingredients and one for the dry ingredients.

Mix the sugar, butter, egg, almond extract and yogurt in a bowl using an electric whisk. Sift the flour and baking powder into a separate bowl and then add the ground almonds. Add the wet ingredients to the dry ingredients and mix quickly, it doesn't matter if there are some lumps as apparently this helps to give muffins their texture. Spoon half the mixture into the bottom of the muffin cases, then add a teaspoon of cherry jam to each one. Finally, finish by dividing the remaining mixture between the cases to cover the jam.

Bake for 20-25 minutes, they should be golden and risen. Once the muffins are cool, make up the icing to a smooth but thick consistency and then spoon over the top of the muffins. Finish with half a glace cherry and sprinkle over some flaked almonds.

Cherry Bakewell Tart


  • 150g plain flour
  • a pinch of salt
  • 75g cold butter, cubed
  • 1-2 tbsp cold water
  • 2 tbsp cherry jam
  • 100g butter
  • 100g caster sugar
  • 100g ground almonds
  • 25g plain flour
  • 2 eggs, beaten
  • 40g flaked almonds
  1. To make the pastry, rub the cold butter into the flour and salt until the mixture resembles fine breadcrumbs. Add just enough water to bring the pastry together into a soft, malleable dough. Wrap in clingfilm and refrigerate for 30 minutes.
  2. Once the dough is chilled, roll it out on a lightly floured surface until large enough to line your tart case. It should be only a few millimetres thick. Preheat the oven to 200C/180C(fan).
  3. Carefully transfer the dough into the case and press, using a spare piece of dough, into every corner of the case. Do not trim.
  4. Line the pastry with foil or baking parchment and fill with baking beans. Blind bake for 12 minutes, remove the beans and bake for a further 5 minutes.
  5. Meanwhile, gently melt the butter and sugar together in a pan and beat through the almonds, flour and eggs.
  6. Once the pastry is ready, spread it with the cherry jam and top with the prepared frangipane. Sprinkle over the flaked almonds and bake for 25-35 minutes, until golden brown.
  7. Set the tart aside to cool for 10 minutes. Prepare your icing by mixing the icing sugar with enough water to create a paste thick enough to coat the back of a spoon. Drizzle over and serve.

Cost: Shortcrust pastry, frangipane and cherry jam these ingredients don’t scream frugality, do they? No! But that’s the idea. Look in the right places and ground almonds aren’t particularly expensive. Homemade shortcrust? About as cheap as it comes.

All things considered, this recipe for an almost traditional cherry bakewell tart should set you back no more than £2.60 – not bad for 8 slices of heaven.