Cherry and Almond Muffins

Cherry and Almond Cake

Like a Cherry Bakewell but less hassle to bake, my Cherry and Almond Muffins are the perfect low maintenance bake and are one of my winter favourites. I’m amazed at how cherry cakes divide people (seriously, if you’ve not tried this, ask people what they think – you’d be amazed how many people have strong views for or against cherry based cakes). Some recipes you see calls for some of the flour to be substituted for ground almonds (if you do this, swap 50g flour for 50g ground almonds) however you’ll see I prefer to use almond extract as a Lazy Girl’s alternative (plus, the almond taste comes through more).

Top Tip: When you’re preparing your glace cherries, first wash them by rinsing them in warm water and rubbing the sugar syrup from them. Then pat them dry with kitchen paper/tissue and roughly chop; toss them in self raising flour and they are ready to be added to your cake batter.

If you’re in the pro cherry camp and want to make your own, here’s how:


  • 200g butter
  • 200g caster sugar
  • 300g self raising flour
  • 4 medium eggs
  • 3 tablespoons milk
  • 100g chopped glace cherries (see my Top Tip above of how to prepare them)
  • 1 teaspoon almond extract

Equipment Needed:

  • Mixing bowl
  • Metal dessert spoon (+ 1 additional to help you spoon the mixture into the cases)
  • Tablespoon
  • Teaspoon
  • Scales
  • Small knife
  • 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


  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, almond extract 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 the chopped cherries to your mixture 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

If you like this recipe, you’ll love my Cherry Loaf Cake or Cherry Muffin recipe

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