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Cherry and cinnamon muffins
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Delight the whole family with these delicious cherry muffins that are perfect for kids!
Ingredients:
  • Melted butter, to grease
  • 1 670g jar pitted Morello cherries, drained
  • 375g (2 1/2 cups) self-raising flour
  • 140g (2/3 cup, firmly packed) brown sugar
  • 250ml (1 cup) milk
  • 2 eggs
  • 4.40 gm vanilla essence
  • 125g butter, cubed, melted, cooled slightly
  • 40g (1/4 cup) plain flour
  • 16.00 gm brown sugar
  • 30g (1 1/2 tbsp) butter, chilled, diced
  • 30g (1/4 cup) walnut halves, finely chopped
Instructions:
  • - Preheat the oven to 180°C. - Grease 12 large, 250ml (1-cup) non-stick muffin pans with melted butter. - Pat cherries dry with paper towel.
  • Combine the sifted flour, cinnamon, and sugar in a large bowl. In a separate bowl, whisk together the milk, eggs, and vanilla essence, then add this mixture along with the butter to the dry ingredients. Gently fold in the cherries using a large metal spoon until just combined. Evenly distribute the batter into the greased pans.
  • Prepare the topping by sifting flour and sugar into a small bowl. Use your fingertips to rub in butter until it looks like coarse breadcrumbs, then mix in the walnuts. Sprinkle the topping over the muffin mixture in the pans.
  • Bake the muffins in the preheated oven for 20-25 minutes until they turn golden brown and a skewer inserted in the center comes out clean. Let them sit for 5 minutes before transferring to a wire rack. Enjoy them warm or at room temperature.

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