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Muffin Recipes

Morello Cherry Muffins

10 Muffins
Easy
40 minutes
Our Morello Cherry Muffins. These bursts of flavour treats are the perfect balance of sweetness and tartness, making them an ideal choice for breakfast.
Indulge in the natural goodness of delicious Morello cherries, baked to perfection in every bite.
Recipe Ingredients
How to Prepare
For the Muffins
2
Dr. Oetker White Muffin Cases
225 g
Plain Flour (8 oz)
3
Dr. Oetker Baking Powder Sachets x 3 (1 tbsp)
2.5 g
Mixed Spice (½ tsp)
115 g
Caster Sugar (4 oz)
50 g
Dried Morello Cherries (2 oz) cut in half
85 g
Unsalted butter (3 oz)
100 ml
Natural Set Yoghurt (4 fl.oz)
75 g
Cherry Conserve (5 tbsp)
about 5 g
Demerara Sugar for sprinkling (optional)

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Dr. Oetker Baking Powder Sachets x 3 (1 tbsp)
Prep:
40 minutes
1
Morello Cherry Muffins

Preheat the oven to 190°C/375°F/Gas Mark 5. Put 10 Muffin Cases in a muffin bun tray.

2

Sieve the flour, Baking Powder and mixed spice into a bowl, stir in the sugar and dried cherries.

3

Melt the butter then lightly beat it together with the yogurt and egg, along with 3 tablespoons of the cherry conserve, stir until all the ingredients are mixed together.

4

Add the yogurt mixture to the flour mix and carefully fold in, do not over mix.

5

Place 1 dessert spoon of mix into each muffin case. Then place ½ a teaspoon of the conserve into the centre of each muffin mixture. Place another spoonful of muffin mix over the top of the conserve. Top with a sprinkling of Demerara sugar.

6

Bake in the preheated oven for approximately 25 minutes until golden brown. Leave in the tin for 5 minutes before transferring to a cooling rack. Delicious warm or cold.

Tips
Baking Powder reacts very quickly, therefore it is important not to leave the mixture once the liquid ingredients are added, otherwise the muffins will not rise as well.
Tips
Love this muffin recipe? Why not get inspired by our other muffins recipes. Pick up your favourite today!
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Recipe Ingredients

For the Muffins
2Dr. Oetker White Muffin Cases
225 gPlain Flour (8 oz)
3Dr. Oetker Baking Powder Sachets x 3 (1 tbsp)
2.5 gMixed Spice (½ tsp)
115 gCaster Sugar (4 oz)
50 gDried Morello Cherries (2 oz) cut in half
85 gUnsalted butter (3 oz)
100 mlNatural Set Yoghurt (4 fl.oz)
75 gCherry Conserve (5 tbsp)
about 5 gDemerara Sugar for sprinkling (optional)

Buy the Products

Picture - Dr. Oetker Baking Powder Sachets x 3 (1 tbsp)
1

Morello Cherry Muffins

Preheat the oven to 190°C/375°F/Gas Mark 5. Put 10 Muffin Cases in a muffin bun tray.

2

Sieve the flour, Baking Powder and mixed spice into a bowl, stir in the sugar and dried cherries.

3

Melt the butter then lightly beat it together with the yogurt and egg, along with 3 tablespoons of the cherry conserve, stir until all the ingredients are mixed together.

4

Add the yogurt mixture to the flour mix and carefully fold in, do not over mix.

5

Place 1 dessert spoon of mix into each muffin case. Then place ½ a teaspoon of the conserve into the centre of each muffin mixture. Place another spoonful of muffin mix over the top of the conserve. Top with a sprinkling of Demerara sugar.

6

Bake in the preheated oven for approximately 25 minutes until golden brown. Leave in the tin for 5 minutes before transferring to a cooling rack. Delicious warm or cold.

Tips

  • Baking Powder reacts very quickly, therefore it is important not to leave the mixture once the liquid ingredients are added, otherwise the muffins will not rise as well.
  • Love this muffin recipe? Why not get inspired by our other muffins recipes. Pick up your favourite today!