Description
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.
Ingredients
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200g self-raising flour
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100g caster sugar
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100g unsalted butter, softened
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2 large eggs
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100ml milk
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1 tsp vanilla extract
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100g glacé cherries (or fresh cherries, pitted and halved)
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1 tbsp flour (to coat cherries)
Instructions
Step 1: Prepare the oven and tin
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Preheat oven to 180°C (160°C fan) or 350°F.
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Line a muffin tin with 10–12 paper cases.
Step 2: Coat the cherries
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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
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In a bowl, cream the butter and sugar together until light and fluffy.
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Add the eggs one at a time, mixing well after each addition.
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Stir in the vanilla extract.
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Fold in the self-raising flour, followed by the milk to loosen the batter.
Step 4: Fold in cherries and fill cases
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Gently fold in the floured cherries.
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Divide the batter evenly among the muffin cases, filling each about ¾ full.
Step 5: Bake and cool
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Bake for 18–22 minutes until golden and a toothpick comes out clean.
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Let them cool in the tin for 5 minutes, then transfer to a wire rack.