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Member recipe

"Bakewell" Muffins

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(5 ratings)

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Serves 1 - 6 Muffins

Bakewell tart taste in half the time

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  • 375g self raising flour
  • 120g ground almonds (almond meal)
  • 90g butter chopped into small pieces
  • 225g caster sugar
  • 310 ml creme fraiche (you can use natural yogurt or buttermilk instead)
  • 1 large egg
  • 2-3 tsp almond extract (to taste)
  • 1 standard jar seedless raspberry jam (or your favourite jam)
  • 50g flaked raw almonds for topping (they toast whilst baking)


    1. Pre-heat the oven to 200 degrees C (gas 6) Grease a 6 hole large (or 12 hole small) muffin tin
    2. Place the flour, sugar & ground almonds in a large mixing bowl & rub in the chopped butter with your fingertips until it looks like breadcrumbs. If you are in a hurry, you can melt the butter and just stir it in, but the muffin texture is better if the butter is rubbed in.
    3. Whisk the egg & almond extract in a large jug, then mix in 310 ml of creme fraiche, before adding this mixture to the bowl with the flour, sugar, butter & ground almonds. Fold the mixture together with a large metal spoon until it looks slightly lumpy & just blended. Do not over-mix or whisk.
    4. Half fill each muffin cup with the mixture and make a small well in the middle. Place a rounded teaspoon of jam in each well (or a level teaspoon if using a 12 hole small muffin tin). Then fill each cup with the remaining muffin mixture making sure the jam is well covered. Next, top each muffin with a few flaked almonds to decorate.
    5. Bake on the middle shelf of the oven for 20 -25 minutes (test by inserting a thin skewer. If no muffin mixture has stuck to it when pulled out - they are cooked). Cool for 10 minutes in the tin before turning the muffins onto a cooling rack. Don't be tempted to eat them without cooling as the jam inside will be very hot.
    6. Serve warm with custard or enjoy them cold on their own.

Comments, questions and tips

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2nd Apr, 2017
Warning! *these smell so amazing that it was almost impossible allowing them to cool enough before eating!* I have just made these .. they are really delicious and easy to make too. I didn't have a couple of the ingredients so used natural yoghurt instead of creme fraiche as was recommended and I used vanilla extract as didn't have any almond extract. Thank you for posting this recipe!
29th Jul, 2015
Delicious muffins. I got 12 and they went down a treat in work. I added 100g ground almonds and 20g of grated marzipan as we love the taste and I didn't use a jar of jam Shame I can't add the photo they are lovely
27th Nov, 2014
Excellent recipe! Made these for a muffin bake off at work and they won! Will be making again for sure.
27th Mar, 2012
Fab recipe! Hit with all the family. I get requests to make these now for every birthday. Thanks for sharing this recipe Sue.
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