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Sour Cherry Muffins

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Golden muffins with a ruby-red filling of sweet redcurrant jelly and sourish cherries

Golden muffins with a ruby-red filling of sweet redcurrant jelly and sourish cherries

Ingredients

Serves: 12

Metric Cups
  • 90 grams butter (melted)
  • 375 grams self-raising flour (sifted)
  • 55 grams ground almonds (or hazelnuts)
  • 150 grams caster sugar
  • 1 egg
  • 250 millilitres milk
  • 125 millilitres redcurrant jelly (approximately, use cherry jelly if you can find it - I couldn't)
  • 12 cherries (sour cherries, in their own juice or in light syrup, well-drained)
  • 3 ounces butter (melted)
  • 13 ounces self-raising flour (sifted)
  • 2 ounces almond meal (or hazelnuts)
  • 5 ounces superfine sugar
  • 1 egg
  • 8⅘ fluid ounce milk
  • 4⅖ fluid ounce redcurrant jelly (approximately, use cherry jelly if you can find it - I couldn't)
  • 12 cherries (sour cherries, in their own juice or in light syrup, well-drained)

Method

Sour Cherry Muffins is a community recipe submitted by Edda and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Combine butter, flour, nuts (I like almonds because the finished result gives a nicer contrast with the red color of the jelly and cherries), sugar, egg and milk in a large bowl and stir with a metal spoon until just combined.
  • Half-fill each hole in your (greased) muffin pan and make a little well in the centre of each muffin.
  • Spoon 1-2 teaspoons of jam into each well, sit a cherry on top.
  • Top with remaining muffin mixture.
  • Bake in a moderately hot oven for 25 minutes or thereabouts (190-200 degrees Celsius). Carefully turn out onto a wire rack, THE JAM IS HOT! Resist temptation to have one right away... I love'em!
  • Combine butter, flour, nuts (I like almonds because the finished result gives a nicer contrast with the red color of the jelly and cherries), sugar, egg and milk in a large bowl and stir with a metal spoon until just combined.
  • Half-fill each hole in your (greased) muffin pan and make a little well in the centre of each muffin.
  • Spoon 1-2 teaspoons of jam into each well, sit a cherry on top.
  • Top with remaining muffin mixture.
  • Bake in a moderately hot oven for 25 minutes or thereabouts (190-200 degrees Celsius). Carefully turn out onto a wire rack, THE JAM IS HOT! Resist temptation to have one right away... I love'em!
  • Tell us what you think