3/4 cup reduced fat buttermilk
1/4 cup water
2/3 cup canola oil
1 large egg
Zest from 1 lemon, about 1 heaping tablespoon
2 cups flour
1 cup sugar
1 tsp baking powder
2 cups sour cherries (fresh or frozen, make sure the
cherries are pitted. 2 cups is about 12 oz cherries)
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 and stir until just combined. Using a “2 tablespoon” cookie scoop (or just using a spoon), scoop batter into muffins cups so that each muffin cup is about 3/4 full. Sprinkle a little sanding sugar on top of the muffin batter, and then bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let rest for a few minutes, and then transfer to a wire cooling rack and allow to cool for 10 minutes before enjoying.
These muffins freeze/defrost well. To freeze the muffins allow them to cool completely, then put them in a freezer storage bag or container and freeze. When ready to enjoy, simply remove from the freezer and allow to come to
room temperature on the counter, or microwave for a few seconds to speed up the process.
Recipe adapted from: sweetphi.com
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