Ditch your regular muffin and try these lemon cherry muffins! Made with some healthier swaps, they’re a delicious, sweet, tangy breakfast or dessert option.
Lemon Cherry Muffins
Looking to shake up your regular muffin? Try these Lemon Cherry Muffins, topped with a tangy lemon glaze! They’re full of bright, tart flavors, plus the glaze on them makes them taste like an iced pound cake from Starbucks – just made with a few lighter ingredients!
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 395F
- 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!
Nutrition
Calories: 268kcalCarbohydrates: 34gProtein: 6gFat: 12gSaturated Fat: 1gCholesterol: 42mgSodium: 209mgPotassium: 122mgFiber: 1gSugar: 12gVitamin A: 70IUVitamin C: 4mgCalcium: 81mgIron: 2mg
Tried this recipe?Add your thoughts below in the comments or post on social media and tag @foodbythegram!
