Tag Archives: lemon muffin

Lemon Cherry Muffins

Forbidden Rice Blog| Lemon Cherry Muffins (5 of 9)

I once went to a birthday party where there was no cake. Not even cupcakes. In their place were muffins. Fruit-filled muffins. While most kids would be terrified or genuinely pissed off about such a thing, I was quite pleased. I remember one of the choices being a cherry muffin that was laden with dried cherries… they were delicious.

One morning recently I recalled those muffins and my genuine appreciation of them. Not knowing what else to make for breakfast one day, the idea of baking  something that was quick and filling sounded necessary.

The following muffins came out of that experiment. They’re lemony without being overly tart, the cherries provide a beautiful sweetness, and the dusting of coarse sugar creates a lovely slightly-crisp topping once baked.

Forbidden Rice Blog| Lemon Cherry Muffins (2 of 9)

Lemon Cherry Muffins

Yields about 12 standard sized muffins.

Ingredients:

1 cup dried cherries, chopped
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
1/8 teaspoon fresh ground nutmeg
1 teaspoon vanilla extract
1 egg
1 cup buttermilk
5 tablespoons butter, melted
4 tablespoons fresh lemon juice (about 2 large lemons)
zest from 1 lemon
coarse sugar (optional)

Forbidden Rice Blog| Lemon Cherry Muffins (1 of 9)

Directions:

Preheat your oven to 375 degrees F and line a cupcake pan with liners or generously grease the well of each spot.

Sprinkle dried cherries with 2 tablespoons of the flour, then mix until the cherries are coated.

In a large bowl, whisk together the remaining flour, baking powder, baking soda, salt, sugar and nutmeg.

In another bowl, lightly beat the egg then add the vanilla, buttermilk, butter, lemon juice and zest and combine well. Add the chopped cherries.

Stir the buttermilk mixture into the flour mixture, just until the dry ingredients are moist.

Divide the batter equally between the greased/lined muffin tins, filling each well about 2/3-full. Sprinkle a generous amount of the coarse sugar over the batter. Bake for 20 minutes, or until muffins are golden brown.

Forbidden Rice Blog| Lemon Cherry Muffins (7 of 9)

Forbidden Rice Blog| Lemon Cherry Muffins (6 of 9)

Forbidden Rice Blog| Lemon Cherry Muffins (3 of 9)

Lemon Blueberry Coconut Muffins

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I think the reason I like muffins is because they’re almost like having cupcakes for breakfast. But its also been my experience that muffin batter is much less finicky cupcake batter and I thoroughly appreciate that fact. The other reason I like muffins is that they can make a filling breakfast when supplemented with fresh fruit… but all the real work happens the night before when my night owl brain still works.

This is a one-bowl type of muffin, requiring only a few other things – measuring cup, measuring spoons, and a stirring device. (Minimal dishes for the win!) I tweak this same basic recipe almost every time I make muffins, mainly changing only the spices, fruits, and add-ins like coconut or nuts.

These particular muffins are super moist inside, but maintain a good slightly crisp outside. Lemons and blueberries are one of my favorite combinations of flavor, so I am probably biased about the excellence of such a muffin… but they really are good and kid-approved as well!

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Lemon Blueberry Coconut Muffins

Yields 6-8 jumbo sized muffins or 1 1/2 dozen standard sized muffins.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground cinnamon
2 tablespoons ground flax seeds
1/4 cup unsalted butter, melted
1 egg, beaten
6 ounces plain greek yogurt
zest from one large lemon
2 tablespoons fresh lemon juice
1/2 cup milk (dairy, soy, almond, etc. are all OK)
1 teaspoon vanilla extract
1/3 cup unsweetened coconut flakes
1 cup blueberries (frozen or fresh OK)

Directions:

Preheat your oven to 425 degrees F. Either line or lightly grease some muffin tins.

In a large bowl, stir together the flour, baking powder, baking soda, salt, nutmeg, cinnamon and ground flax seeds.

Stir in the melted butter, egg, yogurt, lemon zest and juice, milk and vanilla until the batter comes together (it’ll be thick). Gently fold in the coconut and blueberries.

Bake for 18-20 minutes, until lightly golden brown on top and a toothpick inserted in the center comes out clean. Let the muffins cool completely before storing them in an airtight container.

Muffins can be kept at room temperature in an airtight container for 1-2 days, or up to a week refrigerated.

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