Fresh Cherry Lemon Muffins

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!

• Preparation Time: 30 mins
• Cooking Time: 18 mins
• Total Time: 48 mins
• Calories: 207 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Mix cherries with 2 tablespoons sugar in a small bowl.

Step 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.

Step 5

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

Step 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.