Glazed Lemon Muffins with Sour Cherries are full of bright, vibrant flavors, and they make a wonderful breakfast or snack!
I love breakfast recipes that are easy to make, and I especially love when those recipes freeze well making mornings that much easier for me! I like to make a large batch of muffins and freeze half, then on rushed mornings just pop them in the microwave for 30 – 45 seconds. Can’t beat a warm breakfast that’s ready in under a minute!
I was sent a generous package of nuts and these dried sour cherries from the lovely folks at Oh Nuts! and right away I knew I had to make muffins with them. The sour cherries are a perfect match with the bright citrus lemon muffins, and the sweet vanilla glaze on top just seals the deal.
Something about summer makes me crave citrus, and the flavors in these Glazed Lemon Muffins with Sour Cherries are so bright and inviting – it’s the perfect way to start your day!
Did you miss my fun announcement a few days ago? I’m just a little excited
This picture was taken yesterday – 15 weeks along now, yay!
I don’t know if y’all care about these pictures or have any interest in pregnancy updates, but my hubby has been encouraging me to share more personal things here, so this is my effort for today Do you want to see more updates or should I stick to keeping it all about the recipes? I’d love your feedback, please! Leave me a comment and let me know
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Glazed Lemon Muffins with Sour Cherries
|Prep time||10 minutes|
|Cook time||17 minutes|
|Total time||27 minutes|
- 1 cup dried sour cherries
- 2 cups flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/3 cup butter (melted)
- 1/4 cup canola oil
- 1/3 cup sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup lemon luice
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoon water
|Preheat oven to 350 |
In a bowl stir together flour, baking soda, and cornstarch and set aside.
|In a mixing bowl add sugars, butter, and oil and mix well. Add eggs, vanilla and sour cream and mix again. Add in half the flour mixture and mix on low. Pour in the lemon juice and mix again. Add the rest of the flour mixture and cherries and mix just until incorporated.|
|Spoon into greased muffin tins 3/4 of the way full. Bake 15-17 minutes. Remove from tins and let cool.|
|Whisk together powdered sugar, vanilla, and water until the desired consistency is reached. Pour over muffins and let set. Store in covered container at room temperature. |
****If freezing the muffins, do not glaze until after thawed.