Cherry Lemon Muffins brimming with fresh Summer flavors you’ll love! With juicy cherries and a tangy lemon taste, they’re fantastic for breakfast or on-the-go snack.
I love to make all sorts of muffins at home including sweet corn, banana nut , and pumpkin cream cheese but Cherry Lemon Muffins are definitely my new baking addiction. I’ve been making batch after batch all summer long! G and I just can’t enough of their delicious crumb with generous bits of juicy cherries and hints of tangy lemon flavor.
These lemon muffins are an excellent breakfast or anytime snack; they’re delicious with your cup of coffee or tea. With a unique addition of cream of rice cereal, they make a hearty baked treat you’ll love. The recipe makes about 12 pieces, and if that’s more than what your family can consume in a day, they’ll keep well in the freezer.
Tips on How to Make Cherry Lemon Muffins
- Mix the dry and wet ingredients separately and make a well in the middle to add the liquid. This is to not overmix the batter or muffins lest they come out very dry and dense. Combine just until moistened, a few lumps here and there are fine.
- You can substitute other fruits for the cherries such as blueberries, raspberries or strawberries in equal amounts.
- Use an ice cream scoop for less mess and even portioning.
- If you want to freeze the muffins for later use, wrap individually in film and then place in resealable bags.
Cherry Lemon Muffins
- 1-1/2 cups flour
- 1/2 cup cream of rice cereal, uncooked
- 4 teaspoon baking powder
- 3/4 cup milk
- 1/2 cup packed light brown sugar
- 1/3 cup butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1 cup fresh cherries, stemmed, pitted and halved
- Line a 12-hole baking pan with cupcake liners. Preheat oven to 400 F.
- In a large bowl, combine flour, cream of rice cereal, and baking powder.
- In another bowl, combine milk, brown sugar, butter, egg, vanilla extract, and lemon peel. Whisk until blended.
- In the center of the flour mixture, form a small well. Add milk mixture and using a spatula or wooden spoon, stir just until blended.
- Gently stir in cherries. Allow batter to stand for 5 minutes.
- Spoon batter to prepare muffin pan up to 3/4 full. Bake in the preheated 400F oven for about 15 to 20 minutes or until top is lightly browned and a toothpick inserted in the middle comes out clean.
- Remove from oven and place on wire rack for 5 minutes to cool. Serve warm.