My Cherry Bakewell muffin recipe is gluten & dairy free and combines some of my all time favourite flavours of a Cherry Bakewell inside a muffin – cherries, almonds and marzipan! The perfect sweet treat.
Scroll down for my recipe
You will need:
130g ground almonds
200g gluten free self raising flour
100g golden caster sugar
1 tsp baking powder
2 medium eggs
250ml non dairy milk (I used soya milk)
50ml extra virgin olive oil
150g glace cherries + 20g for the topping
120g grated marzipan
50g flaked almonds
100g icing sugar
Pre heat your oven to 180°C and add 12 muffin cases to a 12 hole muffin tin tray.
In a large bowl combine your ground almonds, golden caster sugar, self raising flour and baking powder.
In a separate bowl whisk together your eggs and non dairy milk. Gradually pour this wet mixture into your dry ingredients and then add your extra virgin olive oil and mix well.
Grate your marzipan into the mixture and fold in your chopped cherries (leaving around 6 for decoration).
Pour the mixture into your muffin cases (around 3/4 full) and bake in the oven for around 20 minutes (until golden brown and cooked through).
Leave to cool. Once cool mix your icing sugar with water and drizzle over your muffins. Add your remaining chopped glace cherries and flaked almonds to decorate. Enjoy!
Make sure to tag me in your photos over on social media and let me know what you think if you do make them!