• Rolling pin icon
    Prep Time: 20 min
  • Cooker icon
    Cooking Time: 20 min
  • Clock icon
    Difficulty: Medium
  • Plate icon
    Makes: 10 muffins


For the muffins
  • 385g Homepride plain flour
  • 2tsp baking powder
  • 1tsp ground cinnamon
  • 0.5 tsp salt
  • 100g golden caster sugar
  • 2 eggs
  • 2tsp vanilla extract
  • 100g rapeseed Oil
  • 200ml milk
For the filling
  • 200g cherry jam
For the topping
  • 65g butter
  • 25g soft brown sugar
  • 60g Homepride plain flour
  • 20g rolled oats
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  • Take all of the ingredients for the topping and rub together to make a crumble consistency. Place this crumble mix in the fridge whilst you make the muffins.

  • For the muffins this is a simple all in one method and is actually best made in a food processer. So pop all the ingredients in and blitz.

  • Take 10 muffin cases and place into a muffin tray.

  • The next bit is easiest and cleanest done with a piping bag but can be done with a spoon or ice cream scoop. Pipe or spoon approximately 2cm of muffin mix into the bottom of each case.

  • Spoon 20g of cherry jam into the center of these 2cm filled muffin cases, ensuring there is a gap around the edge so that the remaining muffin mix can join up to the base, creating a seal around the jam.

  • Separate the remaining mix evenly in the muffin cases, ensuring they are at least 1.5 cm from the top of the case to prevent muffin tops!

  • Sprinkle the muffins liberally with the crumble mix and bake in the oven for around 20 minutes, or until a skewer comes out without batter on it (it will obviously have jam on it). Enjoy!