Cherry Lemon Muffins
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.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Baked Goods
Cuisine: American
Servings: 12 Servings
Calories: 149kcal
- 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.
Calories: 149kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 69mg | Potassium: 214mg | Sugar: 11g | Vitamin A: 210IU | Vitamin C: 0.9mg | Calcium: 139mg | Iron: 2.9mg