Learn how to make these cherry muffins with the best jerte picota cherries available. Expect a soft, moist center that will leave you coming for doubles.
- 250g (8oz) plain flour, sifted
- 10ml (2 tsp) baking powder, sifted
- 2.5ml (½ tsp) salt
- 100g (3oz) butter
- 100g (3oz) caster sugar
- 5ml (1 tsp) vanilla extract
- 2 eggs, whisked
- 125ml (½ cup) milk
- 300g (10oz) Picota cherries, washed, pitted and halved
- 30ml (2 tbsp) flaked almonds
- Preheat the oven to 200°C/180°C fan/390°F/gas 6.
- Line a muffin tray with paper muffin cases. Alternatively, grease the muffins tin.
- Mix the flour, baking powder and salt in a bowl and set aside.
- With the help of a mixer, cream the butter and sugar together until fluffy.
- Add the vanilla and egg until well incorporated with the butter mixture.
- Add the flour mixture slowly to the wet ingredients, alternating with splashes of milk, until everything is incorporated and smooth.
- Fold in the cherries.
- Divide the batter evenly between the muffin tin holes and sprinkle almonds on top of each one.
- Bake for 20 mins or until golden brown and cooked through.
- Wait for them to cool down a little and enjoy with lashes of butter!
- The number of muffins yielded from this recipe depends on the size of the muffin tin. Of course, the bigger they are the longer the cooking time.
- You can check whether a muffin is cooked through by inserting a toothpick in the centre of the muffin. The toothpick should come out clean with only a couple of crumbs clinging to the sides. If the toothpick has batter sticking to it, the muffins are not done. Return muffins to the oven and allow to cook for a couple more minutes.
- Category: Breakfast
- Cuisine: American
- Serving Size: 1 serving
- Calories: 212
- Sugar: 11.9 g
- Sodium: 119 mg
- Fat: 9.1 g
- Saturated Fat: 4.8 g
- Carbohydrates: 28.3 g
- Fiber: 1 g
- Protein: 4.3 g
- Cholesterol: 46 mg