As the weather warms up, I’m all about the bright, fruity flavors. And I’m all about delicious little treats all year round. So, with those two things in mind, these Lemon Cherry Muffins were born. The muffin itself has a sweet, subtle lemon flavor, and they’re studded with fresh sweet cherries throughout. I finish them with a little lemon glaze to really up the decadence and wow – they’re great with breakfast or as a dessert. Plus, they’re made lighter with greek yogurt! Hope you enjoy them as much as I do.
Making Lemon Cherry Muffins
Making these muffins is super simple so you can make them the same day you plan to enjoy them, or you can make them ahead of time. Combine your dry ingredients (flour, sugar, baking soda, baking powder, salt) in a bowl and whisk together. In another bowl, combine your greek yogurt, eggs, oil, milk, vanilla, lemon juice, lemon zest, and mix well. Combine your wet and dry ingredients and mix into a smooth batter.
Fold in your cherries (make sure they’re cleaned with pits and stems removed), and don’t over-mix or your batter will turn pink! Pour into a greased or lined muffin pan (I like these reusable liners) Bake at 350F for 25-30 minutes, until baked through and a toothpick comes out clean. Let cool completely before adding any sort of frosting, lemon glaze, etc. Store in an airtight container in the fridge and enjoy!
Lemon Cherry Muffins
Equipment
- Mixing Bowls
- Muffin Pan
- Oven
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/3 cup sugar 2/3 if you want sweeter
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 eggs
- 2 tablespoons milk or creamer
- 6 tbsp canola oil
- zest of one lemon
- 4 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 3/4 cups Greek yogurt
- 1 cup frozen or fresh cherries can be chopped, should be pitted
- Optional: lemon glaze 1 cup powdered sugar + 1 tbsp lemon juice + 1 tbsp milk
Instructions
- Preheat oven to 350F
- Combine flour, sugar, baking soda and powder, salt in one bowl
- Combine beaten egg, milk, oil, lemon juice, vanilla, and yogurt in a second bowl
- Stir wet and dry ingredients together until batter is uniform
- Fold in cherries, just until incorporated. Otherwise you may dye your batter pink!
- Fill muffin cups 2/3 of the way and bake for 25-30 minutes until tops are golden
- Let cool and top with lemon glaze, enjoy!
