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!
Servings: 12 muffins
Calories: 396kcal
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.