Fresh Cherry Lemon Muffins Recipes

CHERRY MUFFINS

Steps:

• Get your oven ready to bake by preheating it to 390°F/200°C.
• In a bowl, sift together the flour, baking powder, and salt. This step ensures that all of the dry ingredients are mixed well and you don't get any pockets of baking powder in your finished muffins.
• In a separate bowl, whisk together the sugar with oil, milk, egg, and almond extract. Mix until well combined.
• Add Dry Ingredients to Wet Ones: Add the dry ingredients to the wet ingredients and whisk just until combined. Do not overmix.
• Fold in the cherries. The muffin batter should be thick enough to hold up the fruit, I did that on purpose because we don't want the cherries falling to the bottom of the muffins.
• Divide the batter between 8 lined muffin cups so that each is ¾ of the way filled.
• Bake for 20 minutes or until done.
• Allow the muffins to cool on a wire rack completely before eating or serving.

FRESH CHERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Mix flour, 3/4 cup sugar, baking powder, and salt together in a bowl.
• Whisk oil, milk, egg, and almond extract together in a small bowl. Pour into flour mixture; stir gently until incorporated. Fold cherries into the batter.
• Spoon batter into the muffin cups, filling each 2/3 of the way full. Sprinkle 1 tablespoon sugar on top.
• Bake muffins in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.

FRESH CHERRY PECAN MUFFINS

Steps:

• 1. In a large bowl cream together the butter and sugar. Beat until light and lemon colored. Beat in the eggs.
• 2. Sift together the dry ingredients and add to the butter mixture beginning with the butter milk and ending with the regular milk.
• 3. Stir in the cherry halves, pecans and and almond extract.
• 4. Bake in muffin tins at 375 for 15-20 minutes. * If making mini loaves adjust the time accordingly, about 25-30 minutes.

FRESH LEMON MUFFINS

Steps:

• Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well.
• Add eggs; stir in lemon rind and juice.
• Combine flour, baking powder, and salt; add to butter mixture.
• Spoon batter into greased muffin pans (or an ungreased non-stick pan you trust), filling 2/3 full.
• Combine 2 Tbsp sugar and cinnamon; sprinkle evenly over batter.
• Bake at 375F for 15 minutes.
• Remove from pans immediately to cool.

LEMON CRUMB MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon zest and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm.