Cherry and lemon muffins with muesli crumble
Makes: 8
Prep time: 40 minsTotal time: 
Photograph by Tara Fisher
Cherry and lemon muffins with muesli crumble
Recipe by Joss Herd
Makes: 8
Prep time: 40 minsTotal time: 
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Nutritional information (per serving)
Calories
426Kcal
Fat
23gr
Saturates
14gr
Carbs
49gr
Sugars
20gr
Fibre
2gr
Protein
7gr
Salt
0.4gr
Joss Herd
Before turning freelance Joss worked as a professional chef and now is a recipe writer and stylist.
See more of Joss Herd’s recipes
Joss Herd
Before turning freelance Joss worked as a professional chef and now is a recipe writer and stylist.
See more of Joss Herd’s recipes
Ingredients
- 150g soft unsalted butter
- 100g caster sugar
- 2 medium eggs, lightly beaten with a fork
- 120ml milk
- 250g self-raising flour
- zest of 1 lemon
- 125g cherries, pitted and halved
For the muesli crumble:
- 25g caster sugar
- 50g plain flour
- 1 tsp ground cinnamon
- 40g cold unsalted butter, cubed
- 50g muesli
Step by step
Get ahead
The muffins are best eaten on the day, but they do freeze well.
- Line 8 holes of a muffin tray with tulip cafe-style muffin cases. Preheat the oven to 200°C, fan 180°C, gas 6.
- For the crumble, put the sugar, plain flour and ground cinnamon in a bowl. Using your fingertips, rub in the butter until the mix resembles coarse breadcrumbs, then stir in the muesli; set aside.
- In a freestanding mixer (or using a bowl and an electric hand whisk), beat together the butter and sugar until pale, 3-4 minutes. With the mixer running, gradually add the eggs and milk followed by the flour and lemon zest. Finally fold in the cherries.
- Divide the muffin mixture between the paper cases. Top each muffin with the crumble mix and bake in the preheated oven for 25 minutes until the muffins are risen and golden.
- Leave the muffins to cool in the tin for 5 minutes. Transfer to a rack; serve warm or cold.
