Skip to Content

Bakewell Muffins

Bakewell Muffins – Moist and tender almond flavoured muffins filled with raspberry jam, and topped with almond icing and Glacé cherries!

Bakewell Tart Muffins

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

Bakewell Muffins

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

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

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

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
Bakewell Tart Muffins
Bakewell Tart Muffins

Make my Blueberry Chocolate Chip Muffins next!

Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on FacebookPinterest, and Instagram.

Bakewell Muffins

Bakewell Muffins

Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Moist and tender almond flavoured muffins filled with raspberry jam, and topped with almond icing and Glacé cherries!

Ingredients

For the Muffins

  • 3 cups (375g) plain/all-purpose flour
  • 3/4 cup (170g) caster/granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (125g) ground almonds
  • 1 large egg
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 1 teaspoon almond extract
  • 12 teaspoons seedless raspberry jam

For the Icing

  • 2 cups (250g) icing/powdered sugar
  • 1 - 2 tablespoons water
  • 1 teaspoon almond extract
  • 12 Glacé cherries

Instructions

  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. (The batter will be VERY thick and somewhat lumpy.)
  4. Divide the batter evenly between the 12 muffin slots, filling only half way. Spoon teaspoons of jam into the centres, then pour the rest of the batter over the top.
  5. 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.

Notes

Muffins stay fresh in an air-tight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.

Nutrition Information:
Yield: 12 muffins Serving Size: 1 muffin
Amount Per Serving: Calories: 433Total Fat: 16gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 16mgSodium: 278mgCarbohydrates: 68gFiber: 2gSugar: 41gProtein: 7g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Gene

Monday 7th of March 2022

I too came out with a mixture I would never call a batter...it was more like a drop biscuit dough, which is what the end result tasted like: a sweet biscuit sandwiched with jam. Very tasty, but not what I would call a muffin.

Julie O’Connell

Sunday 3rd of January 2021

Made these today, came out lovely and taste delicious!. Thanks Marsha for a great recipe . X

Catherine Buck

Tuesday 26th of May 2020

These seem like such a fab idea! Mine are in the oven at the moment but who knows how they will turn out. I used cups throughout and my batter was more like sticky dough. I added a little more buttermilk but didn't help much - so I just went with it and scooped! I'll let you know the outcome :)

Catherine Buck

Tuesday 26th of May 2020

Looked different - a bit like a rock cake, totally different texture - but yummy! will do just the same again. Thank you x

Marsha

Tuesday 26th of May 2020

Hi Catherine! The batter is quite thick and does need to be spooned into the cases. I do, however, highly recommend weighing your ingredients out (instead of using cups) when following my recipes. I weigh all my ingredients out in grams, and cups aren't completely accurate, which means I cannot guarantee the best results when using them. I hope you enjoy! :)

Susan Fidler

Tuesday 28th of April 2020

Just made these, mix so stiff hard to cover the filling, but do look good, added a little more milk but next time need to add more, can't wait to taste them.

Peter

Saturday 26th of October 2019

What if I don’t put buttermilk in?

Marsha

Saturday 26th of October 2019

You can simply replace with whole milk, plain yogurt, or sour cream if you don't have buttermilk on hand.

Skip to Recipe