Cherry & almond muffins

Once you've had your fill of fresh cherries, try them in these tasty muffins

Recipe uploaded by

olive magazine

6 ratings 4

Recipe by olive magazine

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Tested

Difficulty and servings

Makes 12

Preparation and cooking times

Ready in 40 minutes

Heat the oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with muffin cases (not cupcake ones as these are too small). Mix the sugar, vanilla, egg, butter and yoghurt together. Sift the flour, baking powder and almonds into a bowl (use a wide mesh sieve), add the liquid ingredients and mix quickly (don't worry if the mix is lumpy), add the cherries and mix.
Divide between the muffin cases, sprinkle a little extra sugar onto each and bake for 20 minutes or until risen and golden.

Per muffin

279 kcalories, protein 5.2g, carbohydrate 32g, fat 15.3 g, saturated fat 6.8g, fibre 1.3g, salt 0.34 g

Recipe from olive magazine, June 2008.

Latest comments and suggestions

Carmen

18 May 2008

Carmen commented on this recipe

Easy to make and very tasty. I used frozen cherries and flaked almonds. Worked out fine. I would like to know how to make these a bit lower in fat by substituting the butter by something else. Please post suggestions.

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kath

06 July 2008

kath commented on this recipe

You can substitute sunflower oil for the butter (not necessarily lower in fat but healthier) and use low fat yoghurt.

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Lou

07 July 2008

Lou commented on this recipe

I tried this with fresh cherries but found that because they were so juicy it left the middle of the muffins looking a bit sad and undercooked. I'll probably try with dried, sweetened ones next time to see if it works any better.

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Lou

25 July 2008

Lou rated and commented on this recipe

The muffins are really tasty! But I may add bit more baking powder next time as they haven't risen as much as I would expect. All in all very good!

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hot_pink

06 August 2008

hot_pink commented on this recipe

Super recipe, really easy! I didn't have a muffin tin so I used 3 cupcake ones. The recipe is right, they are too small- I had to eat 2 at a time! But they turned out fine.

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beth

17 August 2008

beth rated and commented on this recipe

Really good muffin. Ground almonds gave them a lovely subtle flavour and made them lovely and moist

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carol

23 January 2009

carol commented on this recipe

These are so good. I had no fresh cherries on one occasion, so I used natural coloured glace cherries and cut caster sugar down to 125g. They were just as delicious......

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Vicky

31 January 2009

Vicky commented on this recipe

my favorite muffin recipe!!! Made in different variants: 1. used desiccated coconut instead of grounded almond and chocolate instead of cherries (decided to use what I have at the moment) with almond flakes on top - could not stop my housemates from eating them :)))) 2. again desiccated coconut but with dates (since Christmas don't know where to use them) - mmmmm.... lovely

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Sarah Hatful

15 September 2009

Sarah Hatful commented on this recipe

These are very tasty and I added white chocolate drops to them, great for those with a really sweet tooth like me!

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Kimuendo

24 June 2010

Kimuendo commented on this recipe

I have followed the recipe as is however I notice my yoghurt is "Greek Style" - I dont know what that means! also have used blueberries instead of cherries as I have them in abundance it would seem. So far - in the oven smelling great. Hopefully will taste good too!

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Michi

05 January 2011

Michi rated and commented on this recipe

Easy to prepare and tasty but not overwhelming.

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LauraHeartCake

06 May 2011

LauraHeartCake commented on this recipe

A really tasty recipe, my only suggestion is that for me there wasn't quite enough mix to fill 12 cases. Some of mine came out a little small, so I'd say it's good for about 8 to 10 good sized muffins. Will Definitely be using the recipe again though! X

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nbaeteman

06 October 2011

nbaeteman rated this recipe

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Andy

20 November 2011

Andy rated and commented on this recipe

These are easy to make and taste great. My parents are already eating a second muffin as I write this. I agree with the other comments that this is a recipe for a small batch and does not get that muffin shape as not enough mix. I increased the baking powder to 1.5 and added almond extract to make it more almondly. I also added a drop (tsp) of sour cherry jam in the center which was amazing and people loved it. Suggest if u want those big coffee shop style muffins u must make more mix- this recipe you get 7 big muffins only.

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Vicki

29 August 2012

Vicki rated and commented on this recipe

These tasted better than they looked. I thought the inside was undercooked as the cherries were so juicy but they were fine with an extra 5 minutes. Couldn't really taste the almond. Might try with extra almond oil and chocolate chips next time to see if it improves the flavour.

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Chez Coche

18 December 2012

Chez Coche commented on this recipe

Made 1 1/2 the quantity of these and substituted dried cherries for fresh ones. I also used buttermilk instead of yoghurt. I ended up with 12 large muffins and 24 mini muffins (the perfect mouthful). Delicious.

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