Baking British

Bakewell Muffins


It’s hard to think of a recipe I’ve been happier with than my Cherry Bakewell Tart. And yet, with time often short, it can be so difficult to spare enough of it to give such a creation the respect it deserves. Bakewell Muffins it is…

There is nothing quite as simple as a muffin. No need to get the hand mixer out and cream butter and sugar together. Just mix the wet with the dry, pour into zero-faff muffin cases, and bake. There’s no more to it.


The other benefit of a muffin is that they come pre-portioned. You can even bag ’em up and freeze them. With only the two of us in the house an entire cake is an almost overwhelming prospect, and certainly too much to enjoy before it, inevitably, dries out. Then there’s the effect entire cakes have on one’s waistline…


Of course, what’s most enticing about these Bakewell Muffins is the pocket of jam tucked away at their centre. A pleasant surprise for those unaware of what lies beneath the surface. Choose any flavour you wish, though my personal favourites are apricot and cherry, two fruits well-known for their almond-friendly character.

Bakewell Muffins

makes 12


  • 110g ground almonds
  • 200g self-raising flour
  • 110g granulated sugar
  • 1 tsp baking powder
  • 2 large eggs
  • 1 tsp vanilla extract
  • 230ml semi-skimmed milk
  • 70ml sunflower oil
  • 12 tsp jam, cherry or apricot
  • 30g flaked almonds
  • 50g icing sugar


  1. Pre-heat your oven to 170C (fan) and pop 12 paper cases into your muffin tin.
  2. Mix together the dry ingredients; ground almonds, flour, granulated sugar and baking powder.
  3. Beat the eggs in a separate bowl, before stirring in the vanilla extract, milk and sunflower oil. Whisk the wet ingredients into the dry, pouring and stirring at the same time.
  4. Fill each case about half full with the muffin batter, before adding a dollop of your jam of choice to the centre of each.
  5. Top up each case with the remaining mixture, scatter with flaked almonds, and bake for 20-25 minutes until golden brown.
  6. Prepare the icing by mixing the icing sugar with just enough water so that it will drizzle – perhaps two teaspoons. Decorate once the muffins have been cooling for 20 minutes or so.

Cost: A few behind-the-scenes cost savings have been had in baking these muffins. Many recipes call for marzipan to be grated into the muffins, but I find the addition too sweet. And you could also add a glace cherry to the top of each muffin to make them prettier.

But made according to the above recipe, these lovely Bakewell Muffins should set you back around £2.40, give or take – 20p a muffin.

5 replies on “Bakewell Muffins”

Thank you for the reminder about bakewell tarts Tomorrow’s pud will be a pastry based, bakewell with garden rhubarb as its base layer and I think a thin, crisp sugar top over the sponge. Served with cream of course.
PS still using your oatcake recipe. I sub. with half hazelnut flour.

These sound like a delicious treat. I’m not fond of super sweet cupcakes so these seem perfect. Thank you.

Ooooo, I am so blueberry muffined out!! These muffins sound delicious. I am making cakes for my neighbours and friends near me who are self isolating. A sweet treat is what I would like if I was stuck in!! So …. Bakewell muffins it is for next weeks sweet treats. Thank you v much. So glad you are back.

These look very easy and they sound like breakfast or dessert. I have some homemade marmalade that might work well.

If you like my recipes, photos or food please leave a comment here...