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    Cherry & oat muffin

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    Cherry & oat muffin

    • Preparation time: 20 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 45 minutes to 50 minutes 50 minutes

    Makes: 12


    175g butter, softened
    175g demerara sugar
    175g wholemeal flour
    50g 100% wholegrain oats
    2 tsp ground cinnamon
    2 Waitrose British Blacktail Large Free Range Eggs
    2 tsp baking powder
    3 tbsp whole milk
    150g Waitrose Lusciously Sweet And Juicy Cherries, pitted and quartered


    1. Preheat the oven to 180°C, gas mark 4 and line a 12-hole muffin tin with paper cases. Rub 50g each of the butter, sugar and flour together until resembling coarse breadcrumbs. Stir in the oats and 1 tsp of cinnamon.

    2. Beat the remaining butter and sugar together until pale and creamy. Add the eggs gradually, then stir in the rest of the flour, baking powder and 1 tsp cinnamon. Add enough milk for a dropping consistency. Fold in the cherry pieces.

    3. Spoon the mixture into the muffin cases then top with the oat mixture. Bake for 25-30 minutes until springy to the touch. Serve warm or cold.

    Cook’s tip Keep in an airtight container for 3 days or freeze for up to 3 months. As an alternative to cinnamon, use the finely grated zest of an orange instead.

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