Cherry Muffin Recipe (Bakery‑Style Lemon Cherry Muffins)
These bakery‑style cherry muffins are soft, fluffy and loaded with juicy cherries and bright lemon flavor. They bake up tall with golden tops and a sweet lemon glaze that makes them perfect for breakfast, snacks, or sharing at work. Made with fresh or frozen cherries and ready in about 30 minutes.
Ingredients
Muffins
- 2 cups flour
- 1 Tablespoon baking powder
- large egg
- 1 cup sugar
- juice from 2 medium size lemons and zest
- ½ cup melted butter and cool
- ½ cup sour cream
- 2 cups pitted and quartered cherries (drained if using frozen cherries)
Lemon Glaze
- 1 cup powder sugar
- 1 Tablespoon lemon juice
Instructions
Muffins
- 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, zest and sour cream and blend together.
- Add the cherries and mix well.
- Fill every other muffin tin to the top of the liner 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.
Lemon 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.
Notes
Frozen cherries should be drained