Cherry and Almond Muffins

I had some cherries left over from a lovely Clafoutis I tried from Pascal Aussignac of Great British Chefs.  I threw them into these super quick muffins for my girls to have for breakfast.

Cherry muffins

Super quick and easy muffins using leftover tinned cherries


  • 75g unsalted butter
  • 250g self raising flour
  • 25g ground almonds
  • 75g light brown caster sugar
  • 0.5 tsp bicarbonate of soda
  • 1 tsp baking powder
  • Half tin cherries – about 200g
  • 1 egg
  • 100ml milk
  • 100ml juice that the cherries were in
  • 3 tbsp flaked almonds for sprinkling


  • 12 hole muffin tray
  • 12 muffin cases


  1. Preheat the oven to 200C.
  2. Line the 12 hole muffin tray with muffin cases and set aside.
  3. Melt the butter and set aside.
  4. Mix all the dry ingredients together in a large bowl and stir in the cherries.
  5. Measure out the cherry juice and milk and then add the egg and beat lightly together.  I know. It looks awful!
  6. Then add the melted butter.
  7. Pour the liquid over the dry ingredients and quickly mix it all together very roughly with a fork until it’s just combined
  8. Spoon it equally into the muffin cases.
  9. Sprinkle some  flaked almonds over the top.
  10. Bake for approx 15 – 20 mins til golden brown.

You can throw a handful of chocolate chips or chopped whole almonds too.  Lovely for breakfast or afternoon tea with a nice cuppa tea!

3 responses to “Cherry and Almond Muffins

  1. Pingback: Picnics and Packed Lunches | The Botanical Baker

  2. Pingback: Inspiration for National Cherry Day | The Botanical Baker

  3. Pingback: Fruity Breakfast Club Roundup | The Botanical Baker

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