Bakewell crumble muffins


For the topping:
35g glacé cherries
20g butter
25g plain flour
25g ground almonds
1 x Zest of 1 lemon

For the muffins:
300g butter
300g golden caster sugar
6 medium Waitrose Columbian Blacktail Hens eggs
2 tbsp milk
225g self-raising flour
75g ground almonds
50g dried cherries, chopped
1½ tsp vanilla extract3 tsp almond extract
100g Waitrose Deep, Dark Black Cherry Extra Fruity Preserve
1 x Icing sugar to dust


1. To make the crumble: place all the ingredients into a food processor and mix until it forms a paste. Shape into a log then wrap in clingfilm and place in the freezer overnight.

2. Preheat the oven to 180ºC, gas mark 4. Once frozen, coarsley grate the paste (with a large grater) onto a baking tray lined with parchment paper. Return to the freezer until required.

3. For the muffins: beat the butter and sugar together until smooth and creamy. Whisk in the eggs one at a time and add the milk, followed by the flour, almonds, cherries and both extracts. Mix together until fully combined.

4. Place 12 large The Cake Professional Muffin Cases into the muffin tray. Spoon half the mixture into the cases to fill halfway up. Spoon ½ tsp of the preserve in the centre then spoon on the remaining muffin mix.

5. Sprinkle the frozen crumble on top and then place in the preheated oven and bake for about 35–40 minutes. Dust with icing sugar as they come out of the oven.

Bakewell crumble muffins
  • Preparation time: 15 minutes, plus freezing time
  • Cooking time: 40 minutes
  • Total time: 55 minutes, plus freezing 55 minutes

Makes: 12

Nutritional Info

Typical values per serving:

Energy 2146.392kJ
Fat 30.2g
Saturated Fat 15.2g
Carbohydrate 52.7g
Sugars 36.2g
Salt 0.7g

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4 stars

Average user rating Based on 30 ratings

This recipe was first published in Tue Oct 23 13:12:00 BST 2012.