Description
Soft and tender sour cherry muffins packed with juicy cherries and bright lemon zest. Perfect for breakfast, snacking, or summer baking.
Ingredients
Scale
- 3/4 cup reduced-fat buttermilk
- 1/4 cup water or cherry juice
- 2/3 cup canola oil
- 1 large egg
- Zest of 1 lemon
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 2 cups sour cherries, pitted and well drained
- 2 tablespoons sanding sugar, optional
Instructions
- Preheat oven to 350 degrees Fahrenheit and line muffin pans with liners.
- Whisk together buttermilk, water, canola oil, and egg in a large bowl.
- Add lemon zest, flour, sugar, and baking powder, then stir until combined.
- Fold in sour cherries gently.
- Fill muffin cups about three-quarters full using a scoop or spoon.
- Sprinkle sanding sugar over the tops if desired.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for several minutes before transferring to a wire rack.
Notes
- Drain cherries very well before mixing into the batter.
- Frozen cherries work well after thawing and draining.
- Freeze cooled muffins in an airtight container for longer storage.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 187
- Sugar: 14
- Sodium: 51
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 2
- Cholesterol: 11