Soft lemon and cherry muffins
Here’s a new muffin recipe to vary your children’s snacks and satisfy every taste. These lemon muffins are moist and well-flavored. This is a very simple yogurt-based recipe that’s really delicious.
This is the first time I’ve made muffins with candied cherries, and I have to say that the marriage of flavors with the lemon is simply delicious. I chose bulk candied cherries, which, unlike the ones I’m used to buying in tins, are smaller and less sweet, almost like semi-dried cherries.
What I particularly appreciate about muffins is their ease of preparation and their universal appeal. Additionally, with the addition of dried fruit and yogurt, they make for a satisfying and nutritious snack.
Preparation steps :
NB: You’ll find the recipe card with detailed ingredient quantities at the end of the article, which you can print out. Below are the instructions, which you can also view in images.
Preheat oven to 200°C
In a mixing bowl, sift together the flour, baking powder, baking soda and salt.
Add the sugar, then the butter, and work with a spoon to combine the mixture, which should become crumbly. You can use a stand mixer fitted with a paddle attachment to achieve this.
In a separate bowl, mix the yoghurt , eggs and lemon juice and add to the first flour mixture. Mix well and add the candied cherries. 
Place the batter in a piping bag and fill the muffin cups three-quarters full. To keep them in place, I position them in a muffin pan.
Bake in the oven for 20 to 25 minutes, depending on the oven. A skewer inserted into the center of the muffin should come out dry.
Remove from the baking sheet and transfer to a wire rack. Allow them to cool completely before storing them in an airtight container. This will help them retain their softness.
Suggested other muffin recipes
Chocolate muffins with salted butter caramel topping
Lemon muffins
INGREDIENTS
- 2 eggs
- 150 g sugar (5.29 oz)
- 120 g butter at room temperature (4.23 oz)
- 375 g flour (13.23 oz)
- 1 sachet baking powder
- 1 teaspoon baking soda
- a pinch of salt
- 310 g lemon or vanilla yoghurt (10.93 oz)
- Juice and zest of one lemon
- 250 g candied cherries (8.82 oz)
PREPARATION
- Preheat oven to 200°C (392°F )
- In a mixing bowl, sift together the flour, baking powder, baking soda and salt.
- Add the sugar, then the butter, and work with a spoon to combine the mixture, which should become crumbly. You can use a stand mixer fitted with a paddle attachment to achieve this.
- In a separate bowl, mix the yoghurt , eggs and lemon juice and add to the first flour mixture. Mix well and add the candied cherries.
- Place the batter in a piping bag and fill the muffin cups three-quarters full. To keep them in place, I position them in a muffin pan.
- Bake in the oven for 20 to 25 minutes, depending on the oven. A skewer inserted into the center of the muffin should come out dry.
- Remove from the baking sheet and transfer to a wire rack. Allow them to cool completely before storing them in an airtight container. This will help them retain their softness.
Thank you for visiting my baking blog and your comments.