Sour Cherry Lemon Muffins
Tender, moist lemon muffins studded with juicy sour cherries. I love the sweet-tart combination, and their crimson-marbled appearance.
Servings: 24 muffins
Ingredients
- 4 cups flour
- 1 ½ cup sugar
- 1 tsp baking soda
- 1 tbsp baking powder
- ¼ tsp salt
- 1 cup melted butter
- 1¼ 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.