Lemon Cherry Muffins
These Lemon Cherry Muffins are moist, tangy, and bursting with sweet cherries. Perfect for breakfast or a delightful snack, they combine fresh lemon zest and juice with juicy cherries for a refreshing treat.
- 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 2 lemons)
1/2 cup fresh lemon juice (about 2 lemons)
1/2 cup unsweetened plain yogurt
1/3 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups fresh or frozen pitted cherries, chopped
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until evenly combined.
In a separate medium bowl, whisk together the lemon juice, plain yogurt, vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the chopped cherries carefully to distribute 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 let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.