Gazed Lemon Cherry Muffins
Did you know that Michigan is know for our cherries and that Traverse City is the cherry capital? We made this delicious lemon cherry muffins with our Traverse City cherries.
You can’t eat just one. These are perfect for breakfast, snacks or a dish to pass at work. There will be none left to bring home. Serve them with delicious apple muffins and pancakes.
You can use fresh or frozen cherries with this recipe. One this to consider when the frozen cherries is they should thaw a bit an drain them. If you do not do this, your bake time may be longer due to the extra liquid.
When glazing the muffins, you can dip them or take a spoon and drizzle the glaze on, depending on how fancy you want them to look.
2 cups flour
1 tablespoon baking powder
1 cup sugar
1/2 cup freshly squeezed lemon juice (about 2 lemon’s worth)
1 stick melted butter (and cool)
1 cup sour cream
2 cups pitted and halved cherries
1 cup powder sugar
1 tablespoon lemon juice
Preheat the oven to 350 degrees.
Melt the butter and set aside to cool.
Spray the muffin tin or use cupcake papers (much easier clean up to use cupcake papers).
In a large bowl, add the flour, sugar and baking powder and mix.
Add the egg and mix and then add the cooled butter and blend together.
Add the lemon juice and sour cream and blend together.
Combine the sour cream and mix and then add the remainder and blend.
Add the cherries and mix well.
Fill the muffin tins to the top of the liners or top of the muffin tin.
Bake for 30 minutes or until golden brown and the toothpick comes out clean.
Let cool the muffins cool before putting on the lemon glaze.
homemade cherry popsicles
to make the glaze
In a bowl mix the powder sugar and lemon juice together
Add a little water if not completely incorporated together.
Take about 1/2 teaspoon of the glaze and drizzle over each muffin.
Who will you make this lemon cherry muffin recipe for?
I was so excited to find this recipe! I wanted to find a good recipe for cherry lemon muffins and these looked delicious!
However…you don’t have any salt in your ingredient list yet do have it in the recipe instructions…very confusing. And you don’t say how many muffins it makes (it makes about 18) My muffins came out extremely dry and gross, very disappointed! 🙁
Sorry to hear that Erin. I cook with salted butter, so no need to add salt, but you can add more if you want. I am just guessing, but it sounds like your oven may bake at a higher temp and that is why they were dry.