Bakewell Muffins – Moist and tender almond flavoured muffins filled with raspberry jam, and topped with almond icing and Glacé cherries!
Bakewell Tart Muffins | Marsha's Baking Addiction

I just LOVE bakewell tart. It’s a festive recipe, but I love to enjoy them any time of the year! I love mini bakewell tarts more – I don’t have to share 😉

I also love my muffins, so today I have combined the two together to make Bakewell Muffins! This is a perfect recipe if you’re short on time, and cannot make the pastry for bakewell tart. These muffins taste exactly like a bakewell tart, just more cakey, and moist!

Bakewell Tart Muffins | Marsha's Baking Addiction

You can have these muffins done in 30 minutes, it’s such a quick and easy recipe. And the kids will love helping you with the icing, and Glacé cherries 🙂 These muffins are so fancy, and impressive, they are perfect for parties – kids’, and adults’!

Bakewell Tart Muffins | Marsha's Baking Addiction

And yes, I’ve even filled these delicious muffins with raspberry jam, for even more bakewell tart-like flavour! If you love bakewell tarts like me, these are the muffins for you.

Bakewell Tart Muffins | Marsha's Baking Addiction

There is nothing these moist, tender, and delicious muffins are missing in flavour, and looks. They won’t last long at all, certainly not in my house!

Bakewell Tart Muffins | Marsha's Baking Addiction

Actually, one went missing as I was ‘leaving’ them to cool 😉

But can you blame me? Just look at that jam centre…

Bakewell Tart Muffins | Marsha's Baking Addiction


Bakewell Tart Muffins | Marsha's Baking Addiction

Bakewell Tart Muffins

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yields 12


  • 3 cups plain flour 375g
  • 3/4 cup caster sugar 170g
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup ground almonds 125g
  • 1 large egg
  • 1 cup buttermilk 240ml
  • 1/2 cup vegetable oil 100ml
  • 1 teaspoon almond extract
  • Raspberry jam

For the Icing

  • 2 cups icing sugar 250g
  • 1 - 2 tablespoons water
  • 1 teaspoon almond extract
  • Glacé cherries


  1. Preheat the oven to 200C/400F/Gas 6. Spray or butter a 12-hole muffin pan, then set aside.
  2. Whisk together the flour, sugar, baking powder, baking soda, salt, and ground almonds. Set aside.
  3. Whisk together the egg, buttermilk, oil, and almond extract. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix.
  4. Divide the batter evenly between the 12 muffin slots, filling only half way. Spoon a bit of jam into the centres, then pour the rest of the batter over the top. Bake for 15 - 17 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 10 minutes in the pan, then transfer them to a wire rack to cool completely.

For the Icing

  1. Whisk together the icing sugar, almond extract, and 1 - 2 tablespoon of water. Add more water if the icing is too thick.
  2. Spoon the icing on top of the cooled muffins, and decorate with Glacé cherries.

Bakewell Tart Muffins | Marsha's Baking Addiction

Bakewell Tart Muffins | Marsha's Baking Addiction


23 comments on “Bakewell Muffins”

  1. I have never heard of Bakewell tarts… clearly I live under a rock! Totally need to check them out! But until then I need to devour these muffins! These look delicious, Marsha!!! Almond and raspberry?! Gahhhhh! AMAZING! I could eat a dozen of these without blinking! Cheers, doll! <3

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