Hearty cherry muffins

Andrew Gay
4 4
60 mins
60 mins


Servings: 12
  • 300 g Frozen sour cherries
  • 7-10 Tbsp Oil
  • 125 g + 100 g sugar
  • 75 g Kernel mix (sunflower, pumpkin, pine and soya seeds)
  • 7-10 Tbsp slightly + 125 g soft butter
  • 12 TSP demerara sugar
  • 2 packages Vanilla sugar
  • 7-10 Tbsp Salt
  • 3 Eggs (Gr. M)
  • 100 g Flour
  • 50 g Cornstarch
  • 1 TEASPOON Baking Powder
  • 7-10 Tbsp Aluminium foil


  1. 1

    Let the cherries thaw. Coat a piece of aluminium foil with oil. Caramelise 125 g sugar until golden brown. Stir in the kernel mixture and pour immediately onto the aluminium foil. Spread flat and allow to cool.

  2. 2

    Grease the hollows of a muffin tray (12 hollows) well with butter. Sprinkle the bottom of each tray with 1 teaspoon of brown sugar. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).

  3. 3

    Cream 125 g butter, 100 g sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer. Stir in the eggs one by one. Mix flour, starch and baking powder and stir in.

  4. 4

    Dab the cherries dry with kitchen paper. Spread the cherries first, then the dough evenly over the hollows. Bake in a hot oven for about 20 minutes. Remove the muffins and immediately remove them from the edge of the tray with a knife.

  5. 5

    Allow to cool in the mould for about 10 minutes.

  6. 6

    Remove the muffins from the edge again. Place a large board on the muffin tray, press the two together and turn them over so that the muffins fall onto the board. Lift off the tray. Let the muffins cool down. Break the core brittle into small pieces and decorate the muffins with them.

Nutrition Facts

300 kcal
38 g
13 g
5 g