Mary Berry Cherry Muffins

These Mary Berry Cherry Muffins are soft, fruity, and wonderfully moist, making them the perfect treat for breakfast, tea time, or even a quick snack. Each bite is filled with juicy cherries wrapped in a fluffy, golden muffin base. The recipe comes together in under 30 minutes, and with just a few simple ingredients, it’s ideal for both beginner and seasoned bakers.

What are Mary Berry Cherry Muffins?

Mary Berry’s cherry muffins are classic, no-fuss baked treats made with self-raising flour, butter, sugar, and eggs—combined with either fresh or glacé cherries. These muffins are slightly sweet with a tender crumb and a pop of fruity flavor in every bite.

Other Mary Berry Popular Recipes

• Mary Berry Cherry Clafoutis
• Mary Berry Cherry Scones
• Mary Berry Cherry Jam

Why You Should Try This Recipe

• Quick to make – Ready in under 30 minutes
• Perfect for any time of day – Works for breakfast, brunch, or tea
• Family-friendly – Loved by kids and adults alike
• Versatile – Can be made with fresh, frozen, or glacé cherries
• Freezer-friendly – Great for batch baking
• Minimal equipment required – No mixer needed

Ingredients Needed to Make Mary Berry Cherry Muffins

• 200g self-raising flour
• 100g caster sugar
• 100g unsalted butter, softened
• 2 large eggs
• 100ml milk
• 1 tsp vanilla extract
• 100g glacé cherries (or fresh cherries, pitted and halved)
• 1 tbsp flour (to coat cherries)

Ingredient Notes:

• Glacé cherries: Rinse and dry to prevent bleeding into batter
• Butter: Should be softened for easy mixing
• Milk: Adds moisture and softness
• Vanilla: Boosts overall flavor

Equipment Needed

• Mixing bowls
• Muffin tin
• Paper muffin cases
• Whisk or electric hand mixer
• Ice cream scoop (optional for portioning)

Instructions to Make Mary Berry Cherry Muffins

Step 1: Prepare the oven and tin

• Preheat oven to 180°C (160°C fan) or 350°F.
• Line a muffin tin with 10–12 paper cases.

Step 2: Coat the cherries

• Rinse and dry the cherries, then toss them with 1 tbsp flour. This prevents them from sinking to the bottom.

Step 3: Make the batter

• In a bowl, cream the butter and sugar together until light and fluffy.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the vanilla extract.
• Fold in the self-raising flour, followed by the milk to loosen the batter.

Step 4: Fold in cherries and fill cases

• Gently fold in the floured cherries.
• Divide the batter evenly among the muffin cases, filling each about ¾ full.

Step 5: Bake and cool

• Bake for 18–22 minutes until golden and a toothpick comes out clean.
• Let them cool in the tin for 5 minutes, then transfer to a wire rack.

What Goes Well With Mary Berry Cherry Muffins

• Fresh cream or butter – Adds richness when served warm
• Cherry jam – Enhances the fruity flavor
• Hot tea or coffee – Balances the muffin’s sweetness
• Drizzle of icing glaze – Optional topping for extra sweetness
• Greek yogurt – For a tangy contrast
• Vanilla custard – For a dessert-style twist
• Dusting of icing sugar – Adds a decorative touch

Expert Tips for Making the Best Mary Berry Cherry Muffins

• Don’t overmix the batter – It can make the muffins dense
• Use room temperature ingredients – Ensures even mixing
• Toss cherries in flour – Helps distribute them evenly
• Test with a toothpick – Ensures they’re fully baked
• Avoid overfilling – Stick to ¾ full to prevent overflow
• Use a scoop – For uniform muffin sizes
• Let them cool before storing – Prevents sogginess

Easy Variations of Mary Berry Cherry Muffins

• Add white chocolate chips – For a sweet, creamy bite
• Use almond extract instead of vanilla – Pairs beautifully with cherries
• Top with streusel crumb – Adds texture and crunch
• Make mini muffins – Great for parties or lunchboxes
• Try with blueberries or raspberries – For a fruit mix
• Add orange zest – Enhances flavor with citrus freshness

Best Practices to Store Mary Berry Cherry Muffins

• Store at room temperature – In an airtight container for up to 3 days
• Use a paper towel layer – Helps absorb moisture
• Avoid plastic wrap directly – It can make the muffins soggy
• Freeze individually – Wrap in cling film and store in a freezer bag
• Label with date – Consume within 2 months when frozen

Best Practices to Reheat Mary Berry Cherry Muffins

• Oven method: Warm at 160°C (320°F) for 5–7 minutes
• Microwave method: Heat for 10–15 seconds until just warm
• Avoid overheating: It can dry out the muffin crumb
• From frozen: Defrost overnight, then reheat as above

How Can I Make Mary Berry Cherry Muffins Healthier?

• Use whole wheat flour – Adds fiber and nutrients
• Swap sugar for honey or maple syrup – For a natural sweetener
• Use low-fat milk – Reduces overall fat content
• Add flaxseeds or oats – Boosts fiber and texture
• Reduce portion size – Bake mini versions for better control

Nutritional Value (per muffin)

• Calories: 210
• Fat: 9g
• Carbohydrates: 29g
• Sugar: 15g
• Protein: 4g
• Fiber: 1g
• Sodium: 110mg

FAQs

How do I stop cherries from sinking in muffins?

Coat the cherries in a tablespoon of flour before adding them to the batter. This helps suspend them evenly throughout the muffins as they bake.

Can I use fresh cherries instead of glacé cherries in muffins?

Yes, fresh cherries work well. Just make sure to pit them and dry them thoroughly before folding into the batter.

Should I refrigerate cherry muffins after baking?

No, it’s best to store them at room temperature in an airtight container. Refrigeration can dry them out and alter their texture.

Why are my cherry muffins dense instead of fluffy?

Overmixing the batter can lead to dense muffins. Mix just until the ingredients are combined to keep the texture light and airy.

Final Words

These Mary Berry Cherry Muffins are a delightful way to enjoy a touch of sweetness any time of the day. They’re easy to make, family-friendly, and just the right balance of fluffy and fruity. Try them once, and they might just become a weekly staple in your baking routine.

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