Sour Cherry Muffins
Next time you’re in search of a delicious sour cherry recipe look no further than these sour cherry muffins. Perfect for breakfast, these muffins will having you loving cherry season!
I’m still working my way through my freezer full of Door County Cherries which is A-Ok by me, because I get to make delicious muffins like these sour cherry muffins! Remember when I said that the Blueberry Cherry Muffins made with Greek Yogurt were the Best Muffins Ever?
Well these delicious muffins will need to share the spot for title of BEST MUFFINS EVER, because they were THAT GOOD! And if I’m capitalizing and underlining words, that’s the same as me telling you how amazing they are, right?
Sour cherries have a wonderful tart flavor that is second to none. One could use fresh or frozen cherries for this recipe (I’ve used both with the same great results.) I like topping the muffins with a little sanding sugar (I like to use a sanding sugar like this one) because it makes for a delicious sweet and slightly crunchy finish.
- 2 Cups Sour Cherries (fresh cherries, pitted and cleaned)
- 2 Cups Flour
- 1 Cup Sugar
- ¾ Cup Reduced Fat Buttermilk
- ¼ Cup Water
- ⅔ Cup Canola Oil
- Zest of 1 lemon
- 1 Egg
- 1 tsp Baking Powder
- 2 Tbs Sanding Sugar for topping (optional)
- Preheat oven to 350 and line muffin pan(s) with liners (the batter makes 18 muffins). In a bowl mix together Buttermilk, water, canola oil and egg. Mix well, next add the lemon zest, flour, sugar, and baking powder and stir until well incorporated. Lastly fold in the cherries. Spoon into prepared muffin cups about ¾ full and sprinkle a little sanding sugar on top of the batter. Bake for 25 minutes or until a tooth pick comes out clean. Let rest for a few minutes, and then transfer to a wire cooling wrack. Enjoy!
The muffins are marbled with cherry goodness