Cherry Muffins

Cherry Cakes

Today I’m showing you another variation to my World Famous Muffin Recipe – the Cherry Muffin. I’ve always found any sort of cherry based cake can divide family and friends. I personally love glace cherries in a cake (which you’ll know if you’ve read my Cherry Loaf post) but other people are repulsed by the thought. I’m guessing as you’re reading this and are scrolling down to the recipe, you’re in my camp…and you won’t be disappointed. These muffins are lovely and light (sponge wise…not in calories, sorry!) and as they’re individual cakes, they are a little easier to share than the Cherry Loaf Cake (although you still don’t have to share any of your batch of muffins if you don’t want to).

Like with I showed you with the Cherry Loaf cake, the key to your cherries not sinking is to wash them in tepid water to remove the syrup, and when cut up, roll in some self-raising flour, coating them, prior to adding them to your mixing bowl. To make your own, here’s how:


  • 200g butter
  • 200g caster sugar
  • 300g self raising flour
  • 4 medium eggs
  • 3 tablespoons milk
  • 100g glace cherries (chopped into small pieces)

Equipment Needed:

  • Mixing bowl
  • Metal dessert spoon (+ 1 additional to help you spoon the mixture into the cases)
  • Tablespoon
  • Scales
  • Measuring jug (or a large mug will be fine!)
  • Whisk
  • Paper muffin cases (or silicone for the environmentally conscious!)
  • 12 hole muffin tin
  • Cooling rack
  • Knife


  1. In a mixing bowl, cream softened butter and sugar in a bowl until the mixture is light and fluffy (to cream the two, use a metal spoon and press and drag the mixture against the side of the bowl…you’ll hear the sugar crunching)
  2. Add the flour to the bowl
  3. In a jug, whisk the milk and eggs together
  4. Add to the mixing bowl and combine gently in a figure of 8 movement until smooth (be careful not to overwork the flour by stirring to vigorously)
  5. Add your chopped cherries to your mixing bowl and stir gently to combine
  6. Spoon the mixture into paper cases and bake in the oven (Gas Mark 5/200 degrees Celsius) for 20-25 minutes (when you check your cakes are ready press the top gently…if it springs back, it’s cooked)
  7. Leave to cook on the rack

Looking for more muffin recipes? Well how about my Blueberry Muffin Recipe? Or for something a little more indulgent, how about my Raspberry and White Chocolate Muffins?

Don’t forget you can also follow What Corrine Did Next on Facebook, Pinterest, or Instagram – we love to see your makes; if you make any of the recipes you see, why not share them?

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