The main difference between a muffin and a cup cake is the sweetness and icing.

Muffins tend to be less sweet and don’t usually have icing or frosting.

This cherry muffin recipe will make between 9-10 muffins depending on the size of your cases and how full you fill them.

You Will Need:

• 120g Butter
• 200g Caster Sugar
• 2 Eggs (beaten)
• 250g Self-Raising Flour (sifted)
• 1/2tps Baking Powder
• 100ml Milk
• 100g Glace Cherries (cut into quarters)

Method:

• Prepare your muffin tin by laying out 9-10 muffin cases.
• Preheat the oven to 180 degrees C.
• Cream together the butter and sugar.
• Add the eggs one at a time, mixing well after each one.
• Gradually fold in the flour, baking powder and milk.
• Finally fold in the quartered cherries, making sure they are evenly distributed in the mixture.
• Divide the muffin batter mixture between the 9-10 muffin cases and bake for 20 mins.
• Allow to cool in the tin for 5 mins before transferring to a cooling rack.

Tip:

I have added the least amount of baking powder I think I can get away with. You can of course add more if you want really over puffed up muffins. However I do find that baking powder leaves a funny taste so any more then 1tsp is a real turn off for me.