Rating: 4 stars 4
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

Gallery

Recipe Summary

prep:
30 mins
cook:
18 mins
additional:
5 mins
total:
53 mins
Servings:
24
Yield:
24 muffins
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • Mix cherries with 2 tablespoons sugar in a small bowl.

  • 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.

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

  • 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.

Cook's Note:

You can substitute half the all-purpose flour with whole wheat flour for added nutritional value.

Nutrition Facts

207 calories; protein 4.2g; carbohydrates 27g; fat 9.7g; cholesterol 36mg; sodium 127.3mg. Full Nutrition
Advertisement