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    Bakewell crumble muffins

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    Bakewell crumble muffins

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

    Makes: 12


    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.

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