For those of you who love Cherry Bakewells or have a love of all things almondy, we have a delicious muffin recipe you will love. The almond flavoured muffins are soft and fluffy and perfectly finished off with a sweet, icing topping and the all-important cherry on top.
This recipe makes 48. You won’t need to reduce it for smaller families as they’re so delicious they’ll be eaten quicker than you can imagine.
Almond and Cherry Muffins
40 oz plain white flour
16 oz caster sugar
4 tbsp baking powder
12 oz melted butter
2 tbsp almond extract
1 tsp salt
36 fl oz milk
34 oz icing sugar
A little water
Preheat oven to 200ºC/400ºF/Gas Mark 6.
Sift the flour, baking powder and salt together into a very large bowl. Stir in the caster sugar.
In a separate large bowl whisk the eggs together. Add the milk and butter and continue to whisk.
Add the liquid ingredients to the dry and stir but not too much – you want lumps! Lumps in a muffin mixture is a good thing! Stir in the almond extract.
Fill muffin cases with mixture and bake for approximately 20 minutes.
When muffins have risen and are golden on top remove from oven and allow to cool on a cooling rack.
Once cakes have fully cooled make the icing mixture by adding water to the icing sugar a tablespoon at a time until the mixture is thick and gloopy.
Spoon over the top of each muffin then top with half a glace cherry.
If you liked this recipe you might also like our Maxi Cherry Bakewell Tart recipe too!
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One thought on “Recipe: Almond and Cherry Muffins”
Have just made these for the family (although I halved the recipe as there is only 4 of us!) Also as I had more cherries than I needed so I put some into the mixture. Yummy! Thanks for the recipe Tania 🙂 x