Easy White Chocolate and Cherry Muffins
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Caster Sugar
- 200 g Plain Flour
- 1 tsp Bicarbonate of Soda
- 100 ml Natural Yogurt
- 2 Eggs (large )
- 140 g Butter (melted and cooled)
- 1 tsp Almond Extract
- 150 g Fresh Cherries (pitted and halved (you can also use frozen cherries))
- 100 g White Chocolate Chips
Method
- Preheat the oven to 190ยฐc (170 fan/Gas 5/ 375F) and line a 12 hole muffin tin with 12 paper muffin cases.
- Place the dry ingredients (plain flour, bicarbonate of soda, caster sugar) in a large mixing bowl.
- Whisk together the wet ingredients (eggs, melted butter, natural yogurt, almond extract) in a jug then gently mix into the dry ingredients, being careful not to overmix.
- Stir in the cherries and chocolate chips then divide the muffin batter equally between the 12 muffin cases.
- Bake for 16-18 minutes until golden. Place on a wire rack to cool.