Description
Delicious and easy-to-make muffins featuring fresh cherries and a hint of lemon, all finished with a sweet, buttery crumb topping.
Ingredients
For the Crumb Topping:
3/4 cup (96g) all-purpose flour
6 tbs (75g) granulated sugar
1 pinch fine sea salt
1/4 cup (57g) cold, unsalted butter, cubed
For the Muffins:
1 cup (200g) plus 1 tbs (13g) granulated sugar, divided
1 1/2 cups (255g) pitted and chopped fresh cherries
2 1/4 cups (288g) all-purpose flour, sifted, plus 2 tsp for coating cherries
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
3/4 cup (170g) unsalted butter, room temperature
Zest of 2 medium lemons
2 large eggs
1 tsp pure lemon extract
1/2 tsp pure vanilla extract
1 cup (227g) sour cream
For Garnish (Optional):
Cherry Icing
12 cherries with stems
Instructions
- Step 1: To make the crumb topping, whisk the flour, sugar, and salt together in a medium bowl. Work in the cold, cubed butter with your fingertips until the mixture resembles sand. Press the mixture together to form chunks and set aside in the refrigerator.
- Step 2: In a separate medium bowl, combine the chopped cherries and 1 tablespoon of sugar. Let this stand for 30 minutes, then drain the cherries, reserving the juice for other uses.
- Step 3: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with tulip muffin liners.
- Step 4: In another medium bowl, whisk together the 2 1/4 cups of sifted flour, baking powder, baking soda, and salt until well combined.
- Step 5: In a large bowl, use an electric mixer on medium speed to beat the room temperature butter, 1 cup of sugar, and lemon zest until light and fluffy.
- Step 6: Beat in the eggs one at a time until incorporated. Then, beat in the lemon and vanilla extracts.
- Step 7: On low speed, add the flour mixture in two parts, alternating with the sour cream. Beat just until the ingredients are combined and be careful not to overmix.
- Step 8: Reserve a couple of tablespoons of the chopped cherries for the topping. Coat the remaining cherries with 2 teaspoons of flour, then gently fold them into the batter.
- Step 9: Divide the batter evenly among the prepared muffin liners. Top each muffin with the reserved chopped cherries and the prepared crumb topping.
- Step 10: Bake at 375°F (190°C) for 5 minutes. Then, reduce the oven temperature to 350°F (180°C) and continue baking for 12 to 17 more minutes, or until a toothpick inserted into the center comes out clean.
- Step 11: Transfer the muffins to a cooling rack and allow them to cool completely.
- Step 12: Once cooled, drizzle with Cherry Icing and top with a whole cherry, if desired.
Notes
The recipe for the optional Cherry Icing can be found in the comments section of the original source.
To prevent the batter from becoming tough, do not overmix when combining the wet and dry ingredients.
Be careful not to overbake the muffins to ensure they remain moist.
Coating the cherries in flour helps prevent them from sinking to the bottom of the muffins.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American