Cherry Lemon Muffins – Brownie Mischief

Ingredients

• 3/4 cup (96g) all purpose flour
• 6 tablespoons (75g) granulated sugar
• 1 pinch fine sea salt
• 1/4 cup (57g) cold, unsalted butter, cubed
• 1 cup (200g) plus 1 tablespoons (13g) sugar, divided
• 1 1/2 cups (255g) pitted and chopped fresh cherries (1/4-inch to 3/8-inch pieces)
• 2 1/4 cups (288g) all purpose flour, sifted (plus 2 teaspoons to coat the cherries)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cup (170g) unsalted butter, room temperature
• Zest of 2 medium lemons
• 2 large eggs, room temperature
• 1 teaspoon pure lemon extract
• 1/2 teaspoon pure vanila extract
• 1 cup (227g) sour cream, room temperature
• 12 cherries with stems for garnish (optional)
• 3/4 cup (90g) powdered sugar, sifted
• 1 tablespoon reserved cherry juice
• 1 tablespoons heavy cream
• 1-2 tablespoons fresh lemon juice