This recipe came about from my desire to use the fresh produce I had on hand. Namely, cherries. I decided to take my favorite raspberry muffin and sub out the raspberries for cherries. Then while I was at it, I thought of the Cherry Limeade Cupcakes that Katie made last weekend, and decided to morph the muffin just a little bit more by adding lime.
Here’s the delicious result:
Cherry Limeade Muffins
- 2 cup whole wheat pastry flour
- 3/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/4 cup neutral oil
- 2 egg beaten
- 2 lime zested
- 1 cup fresh sweet cherries pitted and chopped
- 2 tbsp demerara sugar
- Preheat the oven to 400F. Line a muffin pan with papers or spray with non-stick cooking spray.
- In a large mixing bowl combine the flour, 3/4 cup sugar, baking powder, and salt. In another mixing bowl combine the buttermilk, oil, eggs, and zest of 1 lime. Beat well to combine.
- Pour the wet mixture over the dry and add the cherries. Fold in with a rubber spatula just until combined.
- Scoop the batter into muffin cups, dividing evenly.
- In a small bowl combine the demerara sugar and zest of 1 lime. Sprinkle the unbaked muffin tops with this sugar-lime zest mixture.
- Bake in preheated oven for about 20 minutes or until tester comes out clean.