Cherry Lemon Muffins

Today I’m sharing a sweet little treat that will make your breakfast a little tastier.  I’m so happy with the way these turned out, and I think y’all are really going to love the combination of cherries and lemon.  These Cherry Lemon Muffins are moist and sweet with a touch of tartness.  They’re perfect for waking up those morning taste buds.

A blueberry muffin has long been the one I choose over any other muffins.  My ALL-TIME favorite are these delicious, moist blueberry muffins loaded with juicy blueberries, but these Cherry Lemon Muffins are a super close runner-up.

Muffins make great snacks too!  In fact, the day I made these we had a  hard time saving enough for the pictures.  That’s why there’s only nine muffins instead of twelve.  I just didn’t have it in me to deny anyone the pleasure of eating one.  They smelled so good fresh out of the oven.  It was impossible not to want one.

Muffins are great to make ahead of time for a grab-and-go breakfast.  You can make them on the weekend and freeze them.  The night before just take one or two out of the freezer to thaw.  A quick breakfast will be ready and waiting the next morning.

Take note of one thing here – I got myself in too big of a hurry and forgot to sprinkle the tops of  the muffins with coarse sugar.  I love these Cherry Lemon Muffins with the coarse sugar and highly recommend that you not forget it.  It adds a nice little unexpected crunch.

Do you have a favorite muffin?  If not, try these – they could be it.  If so, I’d love for you to tell us about your favorite muffin.  You can share in the comments.

Cherry Muffins with Lemon

Serving Up Southern

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Servings 12 muffins

Ingredients

  

1x2x3x

• 1 cup dried cherries
• 2 cups all-purpose flour, divided
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup sugar
• 1 egg
• 1 cup buttermilk
• 5 tablespoons butter, melted
• Juice from 1 lemon
• Lemon zest from 1 lemon
• Coarse sugar, optional

Instructions

 

• Preheat oven to 375 degrees.
• Sprinkle dried cherries with 2 tablespoons of the flour (to separate) in a food processor and pulse to chop.
• In a large bowl, sift together the remaining flour, baking powder, baking soda, salt, and sugar.
• In another bowl, lightly beat the egg then add the buttermilk, butter, lemon juice and zest and combine well. Add the chopped cherries.
• Stir the buttermilk mixture into the flour mixture stirring just until the dry ingredients are moistened.
• Divide the batter between 12 greased muffin tins, and sprinkle the coarse sugar over the batter. Bake for 20 minutes or until muffins are golden brown.

Notes

Muffin tins will be fairly full. I've never had them overflow.

Disclaimer: Nutritional values (per serving) are approximates only and will vary based on cooking methods and brands of ingredients used.

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