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.