These meyer lemon-flavored muffins are filled with slivered almonds and tart dried cherries.
- 1/2 c. salted butter, softened
- 3/4 c. granulated sugar
- 1/2 tsp. kosher salt
- 1 tbs. meyer lemon zest
- 2 large eggs, room temperature
- 1/2 c. sour cream, room temperature
- 1/3 c. meyer lemon juice
- 1 tsp. vanilla extract
- 1/8 tsp. almond extract
- 1 1/2 c. all-purpose flour
- 1 tbs. cornstarch
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 c. slivered almonds
- 1/2 c. tart dried cherries
- pearl sugar or course sanding sugar for topping
- cupcake liners
Yields Approximately 1 Dozen Muffins
Preheat the oven to 350 degrees Fahrenheit. Cream the butter, sugar, kosher salt, and meyer lemon zest until light and fluffy. Scrape the bowl, then add the eggs and beat until combined and lighter in color. Scrape the bowl. Add the sour cream and mix to combine. Scrape the bowl, then add the meyer lemon juice, vanilla extract, and almond extract.
In a bowl, sift together the all-purpose flour, cornstarch, baking powder, and baking soda. Add the flour mixture to the wet ingredients and mix until just combined. Scrape the bowl, then add the slivered almonds and tart dried cherries and mix until just combined.
In a cupcake-wrapper-lined muffin tin, scoop about two tablespoons of batter into each liner. Sprinkle each muffin with pearl sugar or course sanding sugar. Bake the muffins for 20-24 minutes, until the a toothpick inserted into a muffin comes out clean.