Meyer Lemon Muffins with Almonds+Dried Cherries

These meyer lemon-flavored muffins are filled with slivered almonds and tart dried cherries.

Meyer Lemon Muffins with Almonds+Dried Cherries

Ingredients

  • 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

Meyer Lemon Muffins with Almonds+Dried Cherries

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.

Ruby Chocolate+Cherry Madelines

These madelines have ruby chocolate, dried cherries, and almonds mixed into the batter.

Ruby Chocolate+Cherry Madelines

Ingredients

  • 2 large eggs, room temperature
  • 1/2 c. light brown sugar, packed
  • 6 tbs. salted butter, melted +1 tbs. butter, melted for greasing pan
  • 1 tsp. vanilla extract
  • 1/8 tsp. almond extract
  • 3/4 c. All-Purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. Kosher salt
  • 1/2 c. chopped almonds
  • 1/3 c. tart dried cherries
  • 1/3 c. ruby chocolate chips
  • About 1-2 tbs. granulated sugar for dusting pan

Yields Approximately 12 Madelines

Beat together the eggs and brown sugar until the mixture is fluffy and lighter in color. Add the vanilla and almond extract, and mix to combine. Sift together the all-purpose flour, baking powder, and kosher salt. Add to egg mixture and mix until just combined. Add melted butter and mix to combine. Finally, add the almonds, dried cherries, and ruby chocolate, mixing until just combined. Chill the batter for at least two hours.

Preheat oven to 400 degrees Fahrenheit. Brush the Madelines pan with melted butter and the sprinkle the pan cavaties with granulated sugar and tip out any excess sugar. Spoon about a tablespoon of dough into each of the cavities. Bake 10-13minutes until the Madelines spring back if lightly pressed. Let Madelines cool for a minute before tipping them out so they don’t stick.

Ruby Chocolate+Cherry Madelines