Morello Cherry, Oat and Buttermilk Muffins

Monday 30 May 2011

Every once in a while I like to bake us up some tasty muffins for breakfast. Not only are they quick and easy, but they make a nice change from cereal and toast.

Most times, I measure out the dry ingredients in a bowl the night before, and whisk them together before I go to bed. I cover them and then the next morning all I have to do is to whisk together the wet, combine the two, spoon them into the tins and in less than half an hour we have some nice warm muffins ready to eat. They go down a real treat in the morning, served warm with a nice cup of cocoa. (or tea or coffee if that is your choice.)

These delicious muffins are one of our favourites. Wholesome with oats, and with a moist buttermilk batter, they have the added surprise of a centre filled with morello cherry preserves.

Sometimes I top them with flaked almonds before baking, but more often than not, I sprinkle a bit of demerara sugar on top, which gives them a nice crunchy topping.

They freeze really well too. You can just pop any leftovers into a zip lock baggie and the take one or two out as you need them, warming them up in the microwave for about 35 to 40 seconds. Delicious, and nice to have on hand when you get a bit of unexpected company!

*Morello Cherry, Oat and Buttermilk Muffins*
Makes 12
Printable Recipe

Delectably moist and wholesome. with a surprisingly scrummy centre of Morello Cherry Preserves!

8 ounces of plain flour (scant 2 cups)
2 ounces of porridge oats (not instant) (scant 3/4 cup)
1 TBS baking powder
1/2 tsp bicarbonate of soda
1/8 tsp salt
4 ounces caster sugar (scant 2/3 cup)
2 medium free range eggs
250ml of low fat buttermilk (9 fluid ounces)
3 ounces butter, melted (6 TBS)
1 tsp almond essence
4 TBS morello cherry preserves
3 TBS demerara sugar for sprinkling on top

Preheat the oven to 200*C/400*F/ gas mark 6. Butter well a 12 hole standard muffin cup, or line with paper liners. Set aside.

Measure the flour, oats, baking powder, soda, salt and sugar into a large bowl. Beat together the eggs, buttermilk, melted butter and almond essence. Add the wet ingredients all at once to the dry ingredients. Stir together only to moisten without over mixing. Spoon a dollop into the bottom of each prepared muffin cup. Drop 1 tsp of preserves into the centre of each and then cover with a dollop of the remaining batter. Sprinkle the tops with demerara sugar.

Bake for 20 to 25 minutes, until well risen and the top springs back when lightly touched. Remove to a wire rack to cool. Serve warm or at room temperature.


  1. These look so wonderful...I just know we would love them....maybe for breakfast in the morning.:))

  2. Hello, my dear friend! These look so wonderful! Only thing better than "a cherry on top" would be cherry in the middle!

    Just been catching up on your last few posts--so many yummy things going on in your kitchen, Marie--as always--lucky Todd!

    Hope your Sunday was wonderful, my friend...looking forward to the last week of school over here! Just got my college girl home last night--life is sweet!

    Sending so much love your way this Sunday evening...


  3. yummy AND my fave flavour!!

  4. looks yummy my kids love muffin in any flavor =)
    free nutritional information

  5. these look wonderful,, just like Tim Horton's fruit explosion muffins,, have a great day Marie,, thank you for visiting your comments mean the world to me,,

  6. WOW dear Marie!! These muffins look awesome I love the cherry inside! send you huggs and kisses to you and lovely Todd, and Daisie, dont forget , LOL gloria


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