Cherry Lemon Poppy Seed Muffins
This recipe is for home bakers who want bright, fruity breakfast treats. The muffins combine the crunch of poppy seeds with tangy lemon and sweet cherries. They produce bakery-quality results using simple ingredients.
Equipment
- 12-cup muffin tin
- Large mixing bowl
- Separate mixing bowl
- Wire Rack
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients & Mix-ins
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen cherries, pitted and chopped Reserve a few pieces for topping if desired.
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt until they are well combined.
- In a separate bowl, beat together the sugar and eggs until light and fluffy, about 2 minutes.
- Add the melted butter, Greek yogurt, lemon juice, lemon zest, and vanilla extract to the egg mixture and whisk until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix.
- Gently fold in the chopped cherries, reserving a few pieces to press on top of each muffin if you want to.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve the muffins warm or at room temperature. Store leftovers in an airtight container for up to 4 days.
Notes
I developed this recipe on a sunny spring morning when my cherry tree was full of fruit and I had many lemons from my neighbor's tree. The combination seemed unusual at first, but after tasting the first batch, I knew I had made something good. The tartness of the cherries works well against the bright lemon, and the poppy seeds give a nice texture that makes these muffins appealing.