Black Forest Muffins
Member recipe

Black Forest Muffins

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(3 ratings)

Member recipe by


Serves 1 - 12 Muffins

A quick, pretty and deliciously moist treat for afternoon tea... and so much easier than making an entire fancy "gateau"!

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  • 160g unsalted butter, at room temperature
  • 120g icing sugar
  • 3 eggs, preferably free-range
  • 100g plain flour
  • 50g cornflour
  • 25g cocoa powder
  • 2 tsp baking powder
  • 425g can pitted black cherries (frozen cherries are also fine)
  • 300ml whipped cream
  • 4 tbsp Kirsch Schnapps
  • 50g dark chocolate


    1. Preheat oven to 180C. (If using, thaw the frozen cherries). Line a 12- hole muffin tin with paper cases.
    2. Using an electric mixer beat butter and sugar until the mixture looks pale and creamy.
    3. Add eggs - one at a time - beating well after each addition.
    4. Fold through combined sifted flours, cocoa and baking powder.
    5. Fold through the cherries (retain 12 for decorating) and spoon the dough into the paper cases.
    6. Bake for 20-25min until a skewer inserted comes out clean. Remove from the tin and cool on a rack.
    7. Once completely cooled, poke a few small holes in the top of each muffin and drizzle with the Kirsch. The decorate the tops with whipped cream, a cherry and shavings of dark chocolate.

Comments, questions and tips

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1st Sep, 2015
I made this recipe after being inspired by the Great British Bake Off. I decided to use jar of kirsch soaked cherries rather than tinned ones and didn't want to have to buy another bottle of liqueur that would only be used in baking. I stabilised the cream as I was taking them into work and I used the method and review comments from where you use gelatine. Turned out perfectly and lasted in the fridge overnight, piping on top of the muffins, transporting to work and until 2pm when they had all been scoffed down. All comments were that they were very tasty, however they fell apart as soon as you started to eat them, they weren't the normal denseness of a muffin and were so light and fluffy. Not sure who to make them so that they don’t disintegrate so easily. Any thoughts? Thank you for this recipe.
19th Dec, 2011
Great recipe!!! Thank you! I used fresh cherries, and normal flour instead of cornflour.
18th May, 2010
I'm very happy that this recipe was a success for your fundraiser... and thanks for rating!
10th May, 2010
Yummy! I was a bit skeptical about using icing sugar instead of caster sugar, thinking they were going to be a bit dry but I neednt have worried. I made these for a fundraiser on the coffee and cake stall. They looked very impressive and tempting. Needless to say they sold quickly and there were a lot of "mmmmm lovelies" as people tucked in. I will definitely make these again!
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