Cherry Muffins

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)


  • 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.


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.


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