Lemon Cherry Muffins
These Lemon Cherry Muffins are moist, tangy, and bursting with sweet cherries and fresh lemon flavor. Perfect for breakfast or a delightful snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lemon zest (from about 1 large lemon)
1/2 cup unsalted butter, melted and cooled
1 cup plain Greek yogurt
2 large eggs
1 teaspoon pure vanilla extract
2 tablespoons fresh lemon juice
1 1/2 cups fresh or frozen pitted cherries, halved
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until well combined.
In a separate medium bowl, whisk together the melted butter, Greek yogurt, eggs, vanilla extract, and fresh lemon juice until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Carefully fold in the halved cherries, distributing them evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.