Get ready to transform your ordinary breakfast or snack time into an extraordinary culinary experience! These Lemon and Cherry Muffins are not just another pastry – they're a perfect harmony of bright, zesty lemon and sweet, juicy cherries that will make your mouth water from the first bite. Imagine pulling these golden, fluffy muffins out of the oven, filling your kitchen with an incredible aroma that promises pure deliciousness. Whether you're a baking novice or a seasoned pro, this recipe is about to become your new favorite go-to treat that will impress family and friends alike!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup cherries, pitted and halved
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract and lemon zest.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Mix until just combined, being careful not to overmix.
- Gently fold in the pitted and halved cherries, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a simple lemon glaze before serving.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Cherry Placement: Gently fold cherries into the batter to prevent them from sinking to the bottom of the muffins.
- Fresh is Best: Use fresh lemon zest for the most vibrant citrus flavor. Avoid using dried or pre-packaged zest.
- Check for Doneness: The toothpick test is crucial – it should come out clean with just a few moist crumbs.
- Cooling Technique: Let muffins cool in the tin for 5 minutes before transferring to a wire rack to prevent soggy bottoms.
- Storage Tip: Store in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
- Customize: Feel free to swap cherries with blueberries or add a sprinkle of almond slivers for extra crunch!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 4g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 65mg
