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Bakewell Muffins
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3 from 2 votes

Bakewell Muffins

Deliciously moist and dense almond-infused muffins that are filled with raspberry jam, and topped with a sweet almond icing and glacé cherries. A cherry Bakewell tart in muffin form!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Muffins
Cuisine: British
Keyword: bakewell, muffins
Servings: 12 muffins
Calories: 396kcal
Author: Marsha

Ingredients

For the Muffins

  • 3 cups (375g) plain/all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup (120g) ground almonds
  • 2 large eggs
  • ¾ cup (150g) caster/granulated sugar
  • 1 cup (240ml) buttermilk*
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon almond extract
  • 12 teaspoons seedless raspberry jam

For the Icing

  • 1 cup (125g) icing/powdered sugar
  • 1 - 2 tablespoons water
  • ½ teaspoon almond extract
  • 12 glacé cherry halves

Instructions

For the Muffins

  • Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, and set aside.
  • Whisk together the flour, baking powder, salt, and ground almonds. Set aside.
  • In a separate large bowl, whisk together the eggs and sugar until thick and lighter in colour. Add the buttermilk, oil, and almond extract, and whisk until combined.
  • Add the dry ingredients in thirds and fold in until just combined - do not overmix. The mixture will be thick and somewhat lumpy.
  • Divide the batter evenly between the 12 muffin cases, filling only half way. Spoon 1 teaspoon of jam into the centres, then top with the remaining batter.
  • Bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
  • Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely.

For the Icing

  • In a small bowl, whisk together the icing sugar, water, and almond extract. Add more water if the icing is too thick.
  • Spoon the icing on top of the cooled muffins, and decorate with glacé cherry halves.

Notes

*To make your own buttermilk, simply add 1 tablespoon of fresh lemon juice or white vinegar to 1 cup (240ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.
Muffins stay fresh in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.

Nutrition

Serving: 1muffin | Calories: 396kcal | Carbohydrates: 58g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 85mg | Fiber: 2g | Sugar: 27g