Cherry Lemonade Muffins
These muffins are perfect for summer picnics and get togethers. They're so fresh, moist and full of flavour.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 2 cups all purpose flour
- 3 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup sugar
- Zest of 1 lemon roughly 1 tablespoon
- 1/4 cup maple syrup
- 1 egg
- 1 cup whole milk room temperature
- 1/2 cup coconut oil melted
- 1 1/2 cups cherries
- Juice of 1 Lemon
- 2- 2 1/2 cup powdered sugar.
Pre heat oven to 400 F.
In your mixer, combine dry ingredients.
In a separate bowl add the maple syrup, coconut oil, and milk. If your milk isn't at room temperature, zap it in the microwave for a bit. If it's too cool it will harden the coconut oil. Add egg and add the wet mixture to the dry ingredients. Mix up.
One your ingredients are combined, add in cherries (if they are frozen, microwave them until room temperate as it will cool the batter and change the baking times). Fold until combined.
Grease muffins tins and add batter.
Baked for 22-25 minutes (or until toothpick or fork comes out clear).
For The Glaze:
While the muffins are baking, make the glaze. Juice the lemon into a bowl and whisk sugar in until it forms a glaze. I was up to two cups of powdered sugar before a bunch fell out and I could no longer keep track. Taste and adjust to your liking.
Serving: 1g | Calories: 409kcal | Carbohydrates: 77g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 15mg | Sodium: 113mg | Potassium: 233mg | Sugar: 59g | Vitamin A: 1.3% | Vitamin C: 1.5% | Calcium: 9.2% | Iron: 6.8%