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Cherry Muffins with Lemon

Servings 12 muffins
Author Serving Up Southern


  • 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


  • 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.


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