Cherry Lemon Muffins
Delightful Cherry Lemon Muffins with a soft crumb, perfect for summer breakfast or brunch. Try these unique and delicious blueberry-inspired treats today!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.browniemischief.com.
Cooking tools:
- Pastry cutter
- Muffin tin
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Spatula
- Refrigerator
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 tablespoon heavy cream
- 1-2 tablespoons fresh lemon juice
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