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Cherry, rhubarb and cinnamon muffins

Cherry rhubarb and cinnamon pocket cakes

The yogurt and fruit make these pocket cakes so soft that they won’t become dry – even when served the following day. On the other hand, they are at their best when eaten still warm from the oven. Makes 24 pocket cakes.


  • 4 cups all-purpose flour
  • 1½ cup sugar
  • 5 Tbsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2½ tsp cinnamon, ground
  • 2½ cups yogurt
  • 1 cup unsalted butter, melted and cooled
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1½ cups rhubarb, cut in cubes
  • 1½ cup unseeded cherries, cut in two



  1. 1

    Place the grill in the middle of the oven and pre-heat to 400 °F.

  2. 2

    Grease and flour 24 muffin molds. 

  3. 3

    Place the flour, sugar, baking soda, bicarbonate of soda, ground cinnamon and salt in a large mixing bowl and mix well. 

  4. 4

    In a medium mixing bowl, add yogurt, melted butter, eggs and vanilla and blend until homogenized.

  5. 5

    Pour the liquid blend into the dry ingredients, combining delicately using a spatula. Avoid over mixing. 

  6. 6

    Slowly incorporate the rhubarb and cherries into the mixture and pour into the greased and floured molds. Evenly spread the mixture using the back of a spoon or a spatula. The batter should barely overflow the sides of the molds.

  7. 7

    Combine the sugar and cinnamon in a small bowl and mix well.

  8. 8

    Before placing in the oven, sprinkle each pocket cake with ½ tsp of the sugar-cinnamon blend. 

  9. 9

    Cook the small cakes for 18 to 22 minutes, or until they become golden, and a toothpick, placed in the center, is clean when removed – or if there is a springy feel when pressed with your fingers.  

  10. 10

    Transfer the mold onto a grill and let rest for 5-10 minutes. 

  11. 11

    Delicately remove the pocket cakes from the molds (insert a small knife blade, between the cakes and their molds to remove them, if they stick).