Bakewell Muffins

Bakewell Muffins – Deliciously moist and dense almond-infused muffins that are filled with raspberry jam, and topped with a sweet almond icing and glacé cherries. A cherry Bakewell tart in muffin form!

Bakewell Muffins Recipe

If you’re a fan of the classic cherry Bakewell tart, then you will love these muffins!

These muffins are moist and dense, infused with almond, filled with raspberry jam, and topped with almond-flavoured icing and glacé cherries.

They taste JUST like Bakewell tarts, but in muffin form.

Looking for more Bakewell recipes? Check out my Iced Bakewell Tart Tray Bake, Bakewell Tart, and my Bakewell Sweet Rolls.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these muffins. You can find my recipe card at the bottom of this post for the complete list with their amounts.

• Plain/all-purpose flour
• Baking powder
• Salt
• Ground almonds
• Large eggs: You’ll need 2.
• Caster/granulated sugar
• Buttermilk: See my notes in the recipe card below on how to make your own buttermilk.
• Vegetable oil: Adds extra moisture to the muffins.
• Almond extract
• Seedless raspberry jam: For the muffin centres.

For the icing, you’ll need icing/powdered sugar, water, and almond extract. Finish off with some glacé cherry halves.

How to make Bakewell Muffins

To make these muffins, simply whisk together the flour, baking powder, salt, and ground almonds. Set aside.

In a separate large mixing bowl, whisk together the eggs and sugar until thick and lighter in colour.

Add the buttermilk, oil, and almond extract, and whisk until combined.

Add the dry ingredients in thirds and fold in until just combined – do not overmix. The mixture will be thick and somewhat lumpy.

Divide the batter evenly between a muffin pan lined with muffin cases, filling only half way. Spoon 1 teaspoon of jam into the centres, then top with the remaining batter.

Bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.

Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.

In a small bowl, whisk together the icing sugar, water, and almond extract. Add more water if the icing is too thick.

Spoon the icing on top of the cooled muffins, and decorate with glacé cherry halves.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

These Bakewell Muffins are:

• so quick and easy to throw together
• incredibly moist and dense
• packed full of almond flavour
• filled with raspberry jam
• topped with icing and glacé cherries

How long will these Bakewell muffins last? These muffins will stay fresh in an airtight container at room temperature for up to 5 days.

Can I freeze these muffins? Yes, they also freeze well for up to 2 months. Thaw overnight in the fridge.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Try these muffins next!

• Chocolate Peanut Butter Muffins
• Nutella Stuffed Double Chocolate Muffins
• Chocolate Chip Banana Muffins
• Apple Cinnamon Oatmeal Muffins

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Originally Published: January, 2016 | Updated: September, 2023