Cherry muffins
Cherry muffins are soft, moist and bursting with fruit. Made with glacé cherries they’re delicious all year round.
These cherry muffins are a delicious year round bake. They’re moist and soft and bursting with glacé cherries. Best of all, with no special equipment they’re so simple to make even children and beginners will love baking them.
Cherry muffins are a great bake for kids to try. Not only are they really easy, they don’t involve any special equipment so there’s no need for things like stand mixers. Mixing everything together in bowl bowl also means less mess, which is just what I look for in a recipe when the kids are in charge!
How can kids help to make cherry muffins?
These easy cherry muffins are a nice little bake for kids to try. They’re really simple to make but still have a lot of fun steps for them to get involved in. Unlike some other bakes, they also don’t require any special equipment (a bowl, some scales and something to stir them with is all you need) so they’re great if you’re new to baking and don’t want to invest in any equipment just yet.
When making these cherry muffins your kids will be able to measure out all the ingredients and mix them together. They’ll also be able to get their hands messy rubbing the butter and flour together which is a fun job for kids to try!
The cherries need to be cut in half/quarter and as you can use a relatively blunt knife this is a good job for kids to do.
Finally, your kids can also measure out the batter into each cupcake case. You might just need to make sure they do it evenly so all the muffins bake well. If you have an ice cream scoop or something similar they often serve out just the right amount, making the job easier and less messy.
How long do cherry muffins keep?
You can store cherry muffins in an airtight container at room temperature for a few days. If you make them in advance, or keep them for longer they will freeze. Wrap them in cling film / glad wrap and pop them in a freezer bag and they’ll keep in the freezer for up to a few months. Defrost them fully before you serve them or you can reheat them gently in the oven to serve them warm.
How do I stop the cherries from sinking to the bottom of the muffins?
Before adding the glacé cherries to the muffin batter, make sure you cut them up and then stir a tablespoon of flour through them. This should stop them sinking to the bottom of your muffins. If you like you can also add a few cherries to the top of the muffins before you bake them.
Can I use real cherries?
Yes. We’ve used glacé cherries as they’re available all year round and are still deliciously soft and sweet but in the summer months you could use fresh cherries.
What can use if I don’t have any self raising flour?
Self raising flour should be readily available in any UK supermarket but if you don’t have any you can swap it for the same amount of plain or all-purpose flour and add an extra two teaspoons of baking powder and generous pinch of salt.
What else can I make with cherries?
If you want to make something else with cherries or glacé cherries, you might like some of our other delicious cherry recipes:
Cherry cake
Cherry scones
Cherry chocolate muffins
Or why not try one of these easy muffin recipes kids will love
Blackberry muffins
Raspberry muffins
Chocolate chip muffins
Apple cinnamon muffins
Triple chocolate muffins
Strawberry muffins
Raspberry and white chocolate muffins
Chocolate chip banana muffins
Blueberry muffins
Banana muffins
Rhubarb muffins
Useful equipment
You might need the following baking tools/gadgets to make these cherry muffins:
Digital scales
Chopping board
Mixing bowl
Wooden spoons
Measuring cup
Muffin tin
Cupcake cases
Wire rack
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Ingredients
250g (2 cups) Self-raising flour*
75g (1/3 cup) butter, softened
1 tsp baking powder
100g (1/2 cup) caster sugar
175g (1 3/4cups) glacé cherries
2 eggs, large
250ml (1 cup) milk
* If you don’t have any self-raising flour, use 2 cups of plain or all-purpose flour plus 2 tea spoons of baking powder and a pinch of salt.
How to make cherry muffins
Preheat your oven to 180C / 170C Fan / 350F and line a muffin tin with 12 paper of silicone cupcake cases.
Mix the dry ingredients together
Start by measuring out the flour and add it to a large mixing bowl.
Measure the butter out and get your kids to cut it into small pieces or grate it. Add the butter to your mixing bowl.
Rub the butter into the flour with your fingertips until until the mixture resembles breadcrumbs.
Add the caster sugar and baking powder
Measure the sugar and baking powder out and add them both to your mixing bowl. When your kids are adding the baking powder make sure they use their finger to level the teaspoon so that you are adding just the right amount.
Stir the sugar and baking powder into your mixture.
Add the cherries
Get your kids measure out the cherries. Rinse them to remove the sticky syrup they come in, then cut them into halves/quarters.
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Add the cherry pieces to a small bowl with a tablespoon of flour, then stir them so the flour coats the cherries (this should stop the cherries from all sinking to the bottom of the muffin
s).
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Add the cherry pieces to your mixing bowl, and stir them th
rough.
<strong>Add the wet ingredients
Get your kids to measure out the milk. The easiest way of doing this if you have digital scales is to use the ml setting. If you don’t have digital scales a measuring jug or cups will also do the job.
Next, crack the eggs into a small bowl them add them to your measuring jug. You could add them straight into your measuring jug, but we tend not to just in case any shell goes in. If/when it does, you can fish it out with a larger piece of shell or a teaspoon.
Get your kids to give the eggs and milk a whisk with a fork or whisk so they are well combined.
Mix the muffin ingredients together
Add the wet ingredients (milk and eggs) to the dry ingredients in your mixing bowl.
Get your kids to stir everything together with a spatula or wooden/metal spoon. Be careful not to over mix the batter at this point – it’s fine for it to be a little bit lumpy, just make sure the flour is stirred through and not stuck hiding at the bottom of your bowl and that the cherries are well distributed.
Make the cherry muffins
Using a table spoon or something similar, get your kids to divide the muffin batter among the muffin cases. If your kids are in charge of this step, make sure they divide the mixture evenly so they all bake well. You might have to even the muffins up if they’re not even enough. We often find using an ice cream scoop or a soup spoon can add just the right amount of batter to each case and reduces the amount of mess.
You also might need to help ensure the cherries are divided evenly among the muffins cases, so some don’t end up with all the fruit and some with none. If you have any cherries left you can add them to the top of any muffins that need it.
Bake the cherry muffins
Bake the cherry muffins in the oven for around 20-25 minutes. The muffins are ready when they have risen and turned a nice golden brown colour. To double check if they’re ready, you can insert a skewer, cocktail stick or sharp knife into the middle. If it comes out clean, they’re ready. If not, pop them back in the oven for a few more minutes.
Remove the muffins from the oven and leave them to cool for a few minutes before removing them from the muffin tin and putting them on a wire rack to cool completely.
Serve and enjoy.
Cherry muffins
Ingredients
Equipment
Method
- Start by measuring out the flour and add it to a large mixing bowl.Measure the butter out cut it into small pieces or grate it. Add the butter to your mixing bowl.Rub the butter into the flour with your fingertips until until the mixture resembles breadcrumbs.
- Measure the sugar and baking powder out and add them both to your mixing bowl. Make sure you level the teaspoon so that you are adding just the right amount.Stir the sugar and baking powder into your mixture.
- Measure out the cherries. Rinse them to remove the sticky syrup they come in, then cut them into halves/quarters. Add the cherry pieces to a small bowl with a teaspoon of flour, then stir them so the flour coats the cherries (this should stop the cherries from all sinking to the bottom of the muffins).Add the cherry pieces to your mixing bowl, and stir them through.
- Measure out the milk. Next, crack the eggs into a small bowl them add them to your measuring jug. You could add them straight into your measuring jug, but we tend not to just in case any shell goes in. If/when it does, you can fish it out with a larger piece of shell or a teaspoon.Give the eggs and milk a whisk with a fork or whisk so they are well combined.
- Add the wet ingredients to the dry ingredients in your mixing bowl and stir everything together with a spatula or wooden/metal spoon. Be careful not to over mix the batter at this point – it’s fine for it to be a little bit lumpy, just make sure the flour is stirred through and not stuck hiding at the bottom of your bowl and that the cherries are well distributed.
- Using a table spoon or something similar, divide the muffin batter evenly among the muffin cases.Try to ensure the cherries are divided evenly among the muffins cases, so some don’t end up with all the fruit and some with none. If you have any cherries left you can add them to the top of any muffins that need it.
- Bake the cherry muffins in the oven for around 20-25 minutes. The muffins are ready when they have risen and turned a nice golden brown colour. To double check if they're ready, you can insert a skewer, cocktail stick or sharp knife into the middle. If it comes out clean, they're ready. If not, pop them back in the oven for a few more minutes.
- Remove the muffins from the oven and leave them to cool for a few minutes before removing them from the muffin tin and putting them on a wire rack to cool completely.
- Serve and enjoy.
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