With the summer season well underway, it can be difficult to try to find the perfect summer treat in these COVID-19 conditions. This recipe makes that search just a bit easier, evoking the tart sweetness and saccharine flavors of county fair cherry lemonade. These lemonade muffins are not only incredibly easy to make, but very customizable. Both the fruit filling and the glaze ingredients can be swapped out to create a wholly new flavor experience.
Ingredients (for the muffins):
- ½ cup unsalted butter (softened)
- 1 cup white sugar
- 2 large eggs (room temperature)
- ½ cup 2% milk
- 2 medium-sized lemons (for the zest and the lemon juice)
- 2 tablespoons fresh-squeezed lemon juice
- 2 teaspoons grated lemon zest
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 dash of salt
- 1 ½ cup of fresh, pitted and quartered dark cherries
Ingredients (for the glaze):
- 1 ½ cup confectioners’ sugar (adjust for desired thickness)
- 2 tablespoons lemon juice
- 1 teaspoon melted unsalted butter
- ¼ teaspoon almond extract (can swap with vanilla extract if desired)
- Preheat the oven to 400 F. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in milk, lemon juice and zest. Combine flour, baking powder and salt. Add to the creamed mixture just until moistened and fold in the cherries.
- Fill paper-lined, regular-sized muffin cups ¾ full. Bake for 25-30 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from the pan onto a wire rack.
- In a small bowl, combine confectioners’ sugar, lemon juice, butter and almond extract. If the glaze is too thick, add more milk. If it is too thin, add more confectioners’ sugar. Place into a piping bag and drizzle over warm muffins.
(Recipe adapted from tasteofhome.com)