Lemon Cherry Muffins

Cherries have been so absolutely delicious this summer, so I just had to bake them into something sweet! These muffins have a lemon base and are packed full of sweet, ripe cherries. It’s the perfect combination of sweet and tart in a soft, fluffy muffin!

Tips for the Best Lemon Cherry Muffins

Mixing the Batter

These Lemon Cherry Muffins are made using the muffin method, which limits the amount of gluten formed when mixing the batter. This method produces softer and fluffier muffins and helps to prevent over mixing. First, mix all the dry ingredients in one large bowl – the flour, baking powder, and salt. In a separate bowl, stir together the wet ingredients. I like to start with the sugar, pour in the oil and milk, and then crack in the eggs. Whisk together before zesting the lemon directly into the bowl of wet ingredients. Pour in the juice from the lemon, making sure to strain out all seeds. Whisk until all ingredients are evenly distributed.

Once the wet and dry ingredients have been mixed separately, just mix them together to form the batter. Make a well in the dry ingredients, pour in the wet ingredients, and stir until just combined. Finally, fold in the cherries. This batter takes just a few minutes to come together, so these muffins can easily be made for brunch, with dinner, or as a quick baked treat!

Filling the Muffin Tin

Prep a standard sized muffin tin with muffin liners or by lightly greasing each well. When filling, I like to use a scoop to portion out muffin batter. This ensures that the muffins are uniform and will bake evenly. If you don’t have a scoop, just use a spoon! Try to portion the same amount of batter into each cup of the muffin tin; a little more than 3/4 of the way full. If you like a crisp sugar topping on your muffins, sprinkle with turbinado sugar before baking.

Baking the Muffins

For best results, start the muffins at a high heat before reducing the temperature for the rest of the baking time. That initial high heat allows the muffins to rise quickly, so you get a fluffy muffin with a domed top. Start by baking your muffins at 400° F for 5 minutes. After that initial 5 minutes, reduce the oven temperature to 350°F for the remainder of the baking time. Once baked, allow to cool slightly and enjoy!

Storage

If you have leftovers, store them in an airtight container. You can store them at room temperature for 1-2 days, but I like to store them in the refrigerator if they will need to keep any longer because of the high moisture content from the cherries. They will keep well in the fridge for about 4 days, or can be frozen, where they will last approximately 2 months. These muffins taste best at room temperature, so if they are chilled, give them a few minutes to come to room temperature before eating!

If you’re looking for a delicious summer breakfast or snack, look no further! These Cherry Lemon Muffins are sweet, tart, and perfectly soft and fluffy. I’ve been enjoying them for breakfast all week and might just have to buy another bag of cherries so I can make another batch!

Check out the links below for some of my other Sugar Dusted Sweets muffin recipes!
Banana Nut Muffins
Orange Pistachio Muffins
Maple Pecan Muffins