These Black Forest Muffins have the perfect generous combo of cherries, grapes, blackberries, and blackcurrants throughout. They’re the perfect way to start the day.
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Black Forest Fruit Muffin Recipe
What time is it? It’s muffin time!
Muffin O’ clock should definitely be an official time of the day.
And look… Not one blueberry in sight here! These Black Forest Muffins are made with cherries, grapes, blackberries, and blackcurrants.
My fella (aka. the giant man-baby) came up with the idea behind these Black Forest Muffins.
requested demanded that he would like some blueberry muffins, while we were in the kitchen chatting about non-other than what he’d like me to bake next.
I had some blueberries in the freezer too. So off the giant man-baby pops to the freezer where he saw my other collection of frozen fruits.
Then pops his head around the fridge door bearing the frozen black forest fruits box, and a giant smile and a wink.
In our little world, that means he likey… he likey a lot! 😉
Mmmmkay then, Black Forest Muffins it is. This black forest fruit mix contained cherries, grapes, blackberries, and blackcurrants.
All the fruits that are black and forest-like! 😆 I loved how it made the batter so pretty though.
I got pretty violent with the fruits in this recipe too.
The fruits are whole in the frozen black forest mix I used. And although some might like that in their muffins, I decided to take a potato masher and murder the fruits to a bloody red pulp.
I think the muffins taste better with the fruits mashed. They mix into the batter better, but feel free to skip the violence.
Black Forest Fruits Muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 14 muffins
Start the day the right way with these delicious Black Forest Fruit Muffins. Made with cherries, grapes, blackberries, and blackcurrants; they’re just perfect for breakfast, or as a little treat.
- 350g (12½oz) black forest fruits (I used Tesco’s frozen), thawed
- 200g (8oz) caster (superfine) sugar
- 200g (8oz) unsalted butter
- 600g (1lb 5oz) self-raising flour, sifted
- 2 tsp baking powder
- 2 tsp vanilla extract
- 4 large eggs, beaten
- 140ml (¼ pint) milk
- Preheat your oven to 160°C, 325°F, Gas Mark 3.
- Grease or line a muffin tray with paper muffin cases. Set aside.
- Cream the butter and sugar together until fluffy then add in the eggs, one at a time.
- Add the milk and vanilla extract then fold in the flour and baking powder to make a thick batter.
- Remove any standing juices left from thawing the black forest fruits mix. Fold the fruits into the batter until incorporated.
- Spoon the mixture evenly into the muffin cases. Bake for approx. 25-30 minutes or until a skewer inserted comes out clean.
- Leave the black forest muffins to cool in the tray for 10 mins before turning out to cool completely on a wire rack. Store in an airtight container.