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Sour Cherry Lemon Muffins

Tender, moist lemon muffins studded with juicy sour cherries. I love the sweet-tart combination, and their crimson-marbled appearance.
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Course: Breakfast
Cuisine: American
Servings: 24 muffins
Author: Jennifer Pallian BSc, RD

Ingredients

  • 4 cups flour
  • 1 1/2 cup sugar
  • 1 tsp baking soda
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 1 cup melted butter
  • cup sour cream
  • ¾ cup milk
  • 2 eggs
  • 4 tsp lemon zest
  • ½ cup lemon juice
  • 2 cup pitted sour cherries fresh, frozen (no need to thaw) or jarred (drained well)

Instructions

  • Preheat oven to 375 degrees. Line two 12-cup muffin tins with paper liners, or grease them with butter.
  • In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt.
  • In a separate bowl, whisk together melted butter, sour cream, milk, eggs, lemon zest and lemon juice. Add to dry ingredients and stir until just incorporated. Fold in cherries.
  • Spoon batter into prepared muffin tin. Bake for 18-22 minutes, until golden brown and tops spring back when lightly pressed.