Description
Whipping up cherry lemon poppy seed muffins brings pure breakfast joy right to your kitchen counter. Packed with tangy fruit, nutty seeds, and zesty citrus, these little treats make mornings deliciously special.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup fresh cherries, pitted and chopped
- 2 large eggs
- ½ cup unsalted butter, melted and cooled
- ⅔ cup granulated sugar
Liquid and Flavoring Ingredients:
- ½ cup Greek yogurt (plain or vanilla)
- ¼ cup milk
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Dry and Supporting Ingredients:
- 1 tablespoon poppy seeds
- 2 teaspoons baking powder
- 1 tablespoon flour (for tossing cherries)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Mix 2 cups flour, 1 tablespoon poppy seeds, 2 teaspoons baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt in a large mixing bowl until thoroughly combined.
- Toss 1 cup fresh chopped cherries with 1 tablespoon flour, ensuring each piece gets a light coating to prevent sinking during baking.
- Whisk ½ cup melted butter, ⅔ cup sugar, 2 large eggs, ½ cup Greek yogurt, ¼ cup milk, lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract in a separate bowl until the mixture looks smooth and well-integrated.
- Pour wet ingredients into dry ingredients, stirring gently until just combined. Your batter should look slightly lumpy, not perfectly smooth.
- Carefully fold floured cherries into the batter, distributing them evenly without overmixing.
- Line a muffin tin with paper liners and distribute batter so each cup is filled ¾ full.
- Place muffin tin in a preheated 375°F oven and bake for 18-22 minutes, checking doneness with a toothpick inserted into the center.
- Remove muffins from oven and let them rest in the pan for 5 minutes to set their structure.
- Transfer muffins to a wire rack, allowing them to cool completely before serving.
Notes
- Toss cherries in flour before adding to prevent sinking and ensure even distribution throughout the muffins.
- Avoid overmixing the batter to keep the muffins tender and prevent a tough, dense texture.
- For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend.
- Add a simple lemon glaze by mixing powdered sugar with lemon juice for extra tangy sweetness.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 182 kcal
- Sugar: 11 g
- Sodium: 151 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg