Name: Lemon Muffins with Fresh Cherries
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 10 min
Ingredients: 2 cups all-purpose flour (280 g); 2 tsp baking powder; ½ tsp salt; 4 tbsp cornstarch (level); 7 tbsp butter, softened; 2 cups sugar (400 g); 3 large eggs; grated zest of 1 large lemon; 2 tbsp fresh lemon juice; 1 cup sour cream (1¼ Israeli containers); 9 oz fresh cherries, rinsed and pitted (a little less than a small pack); 3 tbsp cornstarch for coating the cherries; melted butter for greasing; coarse sugar for topping

How I make it

Preheat the oven to 350°F (175°C).
Sift the flour, baking powder, cornstarch and salt into a dry bowl. Set aside.
Beat the butter and sugar until smooth. Gradually add the eggs and beat until light and fluffy.
Add the lemon zest and juice and beat for a few seconds, just until blended in.
Gradually add the flour mixture alternately with the sour cream, beating until smooth.
Grease the muffin pan well with melted butter. Spoon 2-3 heaping tablespoons of batter into each cup, filling it two-thirds full.
Roll the cherries in a plate with the 3 tablespoons of cornstarch until coated on all sides.
Set 2-3 cherries in each cup. Sprinkle with a little coarse sugar, if you like.
Bake 25-30 minutes, or until a toothpick inserted in a muffin comes out dry.
Let cool for about 15 minutes, then remove the muffins from the pan and serve.

Lemon Muffins with Fresh Cherries Draft

What you need

Batter

Coating, greasing and topping

How I make it