Sour Cherry Lemon Muffins
Tender, moist lemon muffins studded with juicy sour cherries. I love the sweet-tart combination, and their crimson-marbled appearance.
Jennifer Pallian BSc, RD
pitted sour cherries
fresh, frozen (no need to thaw) or jarred (drained well)
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.
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Sour Cherry Lemon Muffins https://foodess.com/sour-cherry-lemon-muffins/