Fresh Cherry Lemon Muffins recipe

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Ingredients

1 ½ cups rolled oats
1 cup white sugar, divided
6 lemons, juiced
¾ cup wheat germ
½ cup water
2 teaspoons lemon zest
1 ¾ cups pitted and sliced fresh cherries
2 tablespoons white sugar
2 ¼ cups all-purpose flour, sifted
1 ½ tablespoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¾ cup plain Greek yogurt
3 extra large eggs, beaten
½ cup soybean oil
6 tablespoons butter, softened

Nutrition Info

206.5 calories
carbohydrate: 27 g
cholesterol: 36 mg
fat: 9.7 g
fiber: 1.7 g
protein: 4.2 g
saturatedFat: 3.2 g
servingSize: -
sodium: 127.3 mg
sugar: 11.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line 2 muffin tins with paper liners.

  2. Mix oats, 1/3 cup sugar, lemon juice, wheat germ, water, and lemon zest together in a small bowl.

  3. Mix cherries with 2 tablespoons sugar in a small bowl.

  4. Combine remaining 2/3 cup sugar, flour, baking powder, cinnamon, and ginger in a large bowl. Stir in oat mixture. Mix in yogurt, eggs, oil, and butter until batter is thick and smooth.

  5. Fold cherries into the batter. Divide batter evenly among muffin cups, filling each 3/4 full.

  6. Bake in the preheated oven until tops start to brown and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Cool in the tins for 5 minutes before transferring to a wire rack to cool.

Recipe Yield

24 muffins

Recipe Note

The perfect seasonal summer muffin: moist, filling, sweet, and tart. Great for breakfast with a cup of coffee, tea, or milk... or as a snack. Hope you enjoy!

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