Iced Cherry Muffins


The best thing about muffins that we all like is how quick and simple they are to make. The only process (if any) is to measure out your dry and wet ingredients and combine them together, easy peesy. Now what can be better when muffins are combined with fruit? and a plus...topped with icing which is again very easy to make. You sure want to try these. Don't you?

These Iced Cherry Muffins have chopped cherries in the batter. Their texture is incredibly soft and bursting with the flavor of sweet little bits of the juicy red fruit. I've used Maraschino cherries from a jar but do feel free to use any other type, like Morello cherries. However, do try and use cherries preserved in fruit juice rather than sugar syrup.

Makes 12 Cherry Muffins

180 grams /6.5 ounces self raising flour
1 teaspoon baking powder
pinch of salt
70 grams / 2.5 ounces caster sugar
12 maraschino / morello cherries(from a jar) drained and chopped
60 grams / 2 ounces unsalted butter, melted
2 medium eggs lightly beaten and at room temperature
150 ml / 5 ounces milk at room temperature
1 teaspoon pure vanilla extract
12 maraschino / morello cherries(from a jar) drained and halved, to decorate

For the Icing
75 grams / 2.5 ounces icing sugar
10 grams / 0.5 ounces unsalted butter at room temperature
1 teaspoon syrup from the maraschino / morello cherries jar
3 teaspoons cold water

Preheat the oven to 190 degrees C / 375 degrees F. Line a muffin tray with paper liners.

Sieve the flour, baking powder and salt. Add the chopped cherries and sugar and whisk thoroughly to combine.

In a separate bowl or measuring jug, whisk all the wet ingredients together. Add them to the dry mixture and fold until just mixed. It's fine if there are few lumps but do not over-mix.
Divide the batter evenly among the liners and bake in the preheated oven until a cake tester comes out with a few dry crumbs attached to it, about 10 to 15 mins.

Place the muffin tray on a wire rack to cool for 5 mins. Remove the muffins from the tray and keep on a wire rack to cool completely before icing.

For the icing, sift the icing sugar in a small bowl. Combine the butter, cherry syrup and water in a small saucepan and heat over a gentle heat stirring constantly until the butter has melted.

Add the icing sugar to the butter mixture and stir until smooth. Spoon over the icing on the cooled muffins and decorate with a halved cherry. Enjoy your home made Iced Cherry Muffins.

Happy Baking!!!


  1. Wow! Those are very delicious-looking. I would to just grab them and munch my way until its gone. LOL. Anyway, I really love to try it so I guess I'll have to make it on my own and share it with my family. :)

    1. Hey Rachel,
      Sorry to have not replied earlier. Some technical glitch at my end, couldn't view your encouraging comment. I'm glad you liked these muffins and I hope your family likes them too. Do let me know how they turned out for you and thanks for stopping by!


Back to Top