I was in the supermarket a few weeks ago when I stumbled across one of the holy grails of summer produce – fresh British cherries! I had to buy them immediately and, after ‘sampling’ quite a few of them, decided to bake these cherry, white chocolate and coconut muffins to make the most of them.
I adapted a recipe for coconut and raspberry muffins to make these, and they turned out wonderfully. They were a doddle to make, too. I like that there’s no butter in the recipe, but the texture is still lovely and rich thanks to the oil and coconut milk.
I think the muffins could have stood a little more coconut, but that’s just me being me! The fresh cherries were so delicious and added a nice bit of moisture.
It would be really easy to change this recipe to suit whatever you have in – swap the cherries for raspberries, blackberries or strawberries, or change the white chocolate for milk or dark chocolate, or even (gasp) omit the coconut altogether.
I took these muffins into work and they seemed to go down a treat. I haven’t done nearly as much baking for work as I used to since I changed jobs, so it was nice to be able to take something in and have my colleagues enjoy it!
Cherry, white chocolate and coconut muffins recipe
- 200g plain flour, sifted
- 2 tsp baking powder
- 150g caster sugar
- 0.5 tsp salt
- 50g dessicated coconut
- 100ml sunflower oil
- 1 egg, beaten
- 150ml coconut milk
- 100g fresh cherries, halved and stones removed
- 75g white chocolate, chopped
- Preheat the oven to 200C/gas 6. Line a 12-hole muffin with paper cases or squares of baking parchment.
- In a large bowl, combine the flour, baking powder, sugar, salt and coconut.
- In another bowl or jug, combine the oil, egg and coconut milk.
- Gradually stir the oil mixture into the flour mixture, being careful not to overmix.
- Fold in the cherries and white chocolate.
- Spoon the mixture into the muffin tin and bake for 20-25 minutes, until risen and golden.
My favourite thing about summer is definitely the abundance of lovely produce we get here in the UK, especially the type of produce that I can bake with! Summer berries offer a foolproof way to incorporate a splash of sunshine into baked goods, and it doesn’t get much easier than this blackberry, raspberry and almond cake.
I’ve made similar cakes before (see my blackberry and almond cake, raspberry and almond madeira cake and cherry Bakewell cake, among others!), but I just can’t get enough of the combination of summer berries and almonds.
This really was very easy to make. The main thing to get right is the distribution of the berries to avoid them all sinking to the bottom. I chose to coat half of the berries in flour and stir them into the cake mix, then plop the rest on top of the mix in the tin – and it seemed to work a treat!
I also threw a few whole almonds on top (I picked them out of a packet of M&S St Clements cashews and almonds, which are coated in orange and honey – yum!) but you could top the cake with flaked almonds instead, or just leave them out altogether – the main almond flavour comes from the ground almonds and almond extract in the cake mix.
The cake really is delicious – the tart berries and tangy lemon zest go so well with the sweet, almond-y sponge. I think it works perfectly as a dessert with a generous dollop of cream, but it’s lovely on its own as well. I would perhaps recommend incorporating fewer berries if you choose to eat it on its own, just to get a slightly firmer texture that’s easier to hold.
This truly is summer on a plate – go and make this before the sunshine disappears!
Blackberry, raspberry and almond cake recipe
- 125g butter, softened
- 125g caster sugar
- 0.5 tsp almond extract
- 2 large eggs
- 100g self-raising flour, sifted, plus a little extra for the berries
- 75g ground almonds
- finely grated zest of 1 lemon
- 3 tbsp milk
- 100-150g raspberries (use 150g if serving as a dessert with cream; less for eating the cake on its own)
- 100-150g blackberries (as above)
- handful of whole or flaked almonds (optional)
- Pre-heat the oven to 180C/160C fan/gas mark 4. Grease and line the base of a round 23cm cake tin with baking paper.
- Beat the butter, sugar and almond extract until light and creamy.
- Beat in the eggs one at a time, adding a spoonful of the flour with the second egg to limit curdling (but don’t worry if it curdles anyway).
- Add the rest of the flour to the mix, along with the ground almonds, lemon zest and milk. Fold gently until combined.
- Toss half of the berries with a little extra flour until they’re thinly coated, then stir these into the cake mix.
- Transfer the mix to the tin and level the top. Scatter the remaining berries and whole/flaked almonds (if using) on top.
- Bake the cake for 45 minutes, or until it springs back when lightly pressed in the middle.
- Let the cake cool in the tin for 15 mins then transfer it to a wire rack to cool completely (or serve warm with cream or ice cream).
It’s been hot, hasn’t it? Some of the last few days have definitely been too hot for any kind of baking activity, but luckily for me, I was able to knock out these chocolate orange carrot muffins last Sunday, when it wasn’t as sweltering as it has been.
I was feeling inspired by the lovely mini carrot cakes I had at Luis Troyano’s afternoon tea the previous week and wanted to make something carrot-y. So, I found a recipe for carrot and orange muffins online and adapted it to add the chocolate.
All I really did was add a bit of cocoa powder and some milk chocolate chunks that needed using up – but that definitely did the trick! The resulting muffins were incredibly light (thanks to the carrot) and flavoursome (thanks to the cocoa and the zest of two oranges).
What I really like about these muffins is that you can see the grated carrot within them – and they could easily be mistaken for shreds of orange zest! I left in the cinnamon from the original recipe, and I’m glad I did, because it added an extra dimension to the flavours.
We finished these off in around 3 days and I didn’t feel particularly guilty about it – I reckon these were around 200 calories each. Definitely not as decadent as my usual triple/quadruple chocolate chunk muffins, but just as delicious!
Chocolate orange carrot muffins recipe
Adapted from this recipe on the Olive magazine website.
Makes 12 muffins
- 300g plain flour
- 2 tsp baking powder
- 100g caster sugar
- 0.5 tsp ground cinnamon
- 50g cocoa powder
- 75g milk or dark chocolate, roughly chopped
- pinch of salt
- 1 egg, beaten
- finely grated zest of 2 oranges
- juice of 2 oranges
- 100g carrots, peeled and grated
- 75g butter, melted
- Pre-heat the oven to 190c/fan 170c/gas 5. Line a 12-hole muffin tin with muffin cases or squares of baking paper.
- Mix together the flour, baking powder, sugar, cinnamon, cocoa powder, chocolate and salt in a bowl.
- In another bowl, whisk together the egg, zest, juice, carrots and butter.
- Gently stir the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
- Spoon the mixture into the muffin tin and bake for 20-25 minutes until risen.