Description
These muffins are a fusion of tart cherries and a moist, sweet batter that’s perfect for any time of day.
Ingredients
Scale
- 3/4 cup reduced fat buttermilk
- 1/4 cup water or cherry juice
- 2/3 cup canola oil
- 1 large egg
- 1 lemon (zested, about 1 heaping tablespoon)
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 2 cups sour cherries (fresh or frozen)
- 2 Tbs sanding sugar (for topping, optional)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin.
- Mix together the reduced-fat buttermilk, cherry juice (or water), canola oil, and egg in a large mixing bowl.
- Add the lemon zest and gently fold it into the mixture.
- Combine the flour, sugar, and baking powder in another bowl.
- Gradually add the dry mixture to the wet ingredients, folding gently.
- Add the sour cherries, reserving a few for topping if desired.
- Fill the muffin tin cups about 2/3 full with batter.
- Sprinkle sanding sugar over the tops of each muffin if using.
- Bake for about 18-20 minutes until golden brown.
- Cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
These muffins can be made with gluten-free flour and stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: muffins, cherries, baking, breakfast, sweet treats