Picture of a girl holding a muffinThese fast, easy, (and large) muffins are a delight.  They are sweet, moist and slightly tart with the sour cherries but any similar fruit such as cranberries would do.  They can be thrown together in minutes, and the fennel sugar gives them a super crunchy topping.  To be fair I was time-pushed today as my children are on their Easter holiday so my bored eldest daughter was collared into testing the recipe.  She was very entrepreneurial selling the muffins to the neighbours for her pocket money and she’s had several orders for more tomorrow so it’s fair to say they are very easy to make ... if only it were just as easy to get her to clean up the kitchen.


Makes  9 muffins
Level  Easy
Prep 10 minutes
Bake 20–25 minutes



  • 1 tbsp fennel seeds
  • 3 level tbsp granulated fairtrade sugar


Preheat oven to 160°C

Put all the dry ingredients in a bowl and mix well.

Add all the wet ingredients and mix just enough to combine (see note below).

Divide mixture between 9 tulip muffins cases. Grind the fennels seeds and sugar together in a pestle and mortar and sprinkle over the muffins and transfer to the oven immediately.

Bake for 20 - 25 minutes until golden.

Cool on a wire rack. Best eaten on the same day.


It is important not to over mix the ingredients as this will result in the gluten being activated and you will get a tough muffin