Morello Cherry Jam Muffins
Morello Cherry Jam Muffins
Soft golden muffins baked with a glossy spoonful of Morello Cherry Jam in the centre.
Quick Answer
Morello cherry jam muffins are soft, bakery-style muffins made with a simple vanilla muffin batter and a spoonful of cherry jam baked into the centre. The jam melts slightly as the muffins bake, creating a rich fruit pocket with a bright cherry flavour and a glossy finish.
These Morello Cherry Jam Muffins are exactly the sort of bake I love: simple, generous and quietly impressive. The batter is soft and vanilla-scented, while the cherry jam brings a deep fruit note that cuts through the sweetness beautifully.
They are quick enough for a weekend bake, but pretty enough for afternoon tea. The trick is to use a really good jam and keep the swirl fairly central, so the fruit settles into the muffin rather than disappearing completely into the crumb.
Why Morello Cherry Jam Works So Well In Muffins
Morello cherries have a naturally rich, tangy flavour, which makes them especially good in baking. Their fruit depth stands up well to butter, vanilla and sugar, so the finished muffin tastes balanced rather than simply sweet.
Using jam also gives a more concentrated cherry flavour than fresh fruit alone. As the muffins bake, the jam softens into a glossy centre, giving you that lovely little pocket of fruit in every bite.
Ingredients
120 g caster sugar
1 tsp baking powder
Pinch of fine sea salt
2 large eggs
120 ml whole milk
100 g unsalted butter, melted and cooled slightly
1 tsp vanilla extract
8 to 10 tsp Morello Cherry Jam
Icing sugar, for dusting
Method
Preheat the oven to 180°C fan. Line a muffin tin with tulip muffin cases or standard paper cases.
- In a large bowl, mix the flour, caster sugar, baking powder and salt.
- In a separate jug, whisk together the eggs, milk, melted butter and vanilla extract.
- Pour the wet ingredients into the dry ingredients and fold together gently until just combined. Do not overmix.
- Spoon the batter into the muffin cases, filling each one about two-thirds full.
- Add a teaspoon of Morello Cherry Jam to the centre of each muffin. Use the tip of a skewer or knife to gently nudge the jam into the top of the batter, without fully mixing it in.
- Bake for 18 to 22 minutes, or until the muffins are risen, golden and spring back lightly when touched.
- Leave to cool in the tin for 5 minutes, then transfer to a wire rack.
- Dust lightly with icing sugar before serving.
Chef’s Notes
For the best texture, mix the batter only until the flour has disappeared. Muffin batter should look slightly relaxed and uneven, not smooth like cake batter.
If you want a more dramatic cherry centre, add half the batter to each case, spoon in a little jam, then cover with the remaining batter and add a final small dot of jam on top before baking.
Serving
These muffins are lovely served slightly warm, when the cherry centre is still soft and glossy. They work beautifully with coffee, tea, or as part of a simple afternoon tea spread.
They are best eaten on the day they are baked, although they will keep in an airtight tin for 2 days. Warm briefly before serving to refresh the crumb.
Shop, Read & Bake Next
Shop the jam: Morello Cherry Jam
Explore more: The Artisan Kitchen jam collection
Bake next: More jam recipes from The Artisan Kitchen
Further reading: What makes an award-winning preserve?
FAQs
Can I use any cherry jam for these muffins?
Yes, but Morello Cherry Jam gives the best balance because it has a deeper, sharper cherry flavour. Sweeter cherry jams will still work, but the finished muffin may taste softer and less defined.
Why did my jam sink to the bottom?
Jam can sink if the batter is too loose or if too much jam is added. Use a teaspoon per muffin and place it near the centre of the batter rather than pushing it right to the bottom.
Can these muffins be frozen?
Yes. Freeze the cooled muffins in an airtight container for up to 2 months. Defrost at room temperature, then warm gently before serving.
Can I make these with other jams?
Absolutely. Raspberry, blackcurrant, damson or plum jam would all work well. Choose a jam with enough fruit character to hold its own against the vanilla muffin base.
Written by Sarah Churchill, chef and founder of The Artisan Kitchen.
