If you are a fan of the Cherry Bakewell tart, then you will love these gorgeous Bakewell muffins. Dotted with cherries and featuring all the same classic flavours, these moreish muffins make a perfect afternoon snack or sweet treat in a picnic hamper.
- Preheat the oven to gas 5, 190ºC, fan 170ºC. Line a 12-hole muffin tin with paper cases.
- In a bowl, mix together the flour, almonds, sugar and baking powder. Whisk together the milk, eggs and vanilla in a large jug. Make a well in the centre of the dry ingredients and pour in the milk and egg mixture. Beat to make a smooth batter, then mix in the oil. Fold in the cherries.
- Fill the muffin cases three-quarters full with the cake mixture and sprinkle the marzipan and flaked almonds on top. Bake for 20-25 minutes until risen, golden brown and springy to the touch (check using the back of a teaspoon).
- Allow to cool for 5 minutes in the tin, before transferring to a wire rack to cool completely.
Freezing and defrosting guidelines
Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
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