Cherry-Lemon Muffin Bread

Last Updated on July 18, 2021

This Cherry-Lemon Muffin Bread is full of flavour and the same great texture you find in a muffin but with the convenience of a quick bread. It is delicious for breakfast or really any time of the day.

This Cherry-Lemon Muffin Bread is full of flavour and the same great texture you find in a muffin but with the convenience of a quick bread.  It is delicious for breakfast or really any time of the day.

I always use frozen sweet cherries as they are cheaper, usually better quality and way more convenient as they are already pitted.  I do not thaw them first to cut down on the cherry juice mixing into the batter.  You can flour the cherries first but I don’t notice the difference personally.  You could also use fresh cherries and in that case I would definitely flour the cherries.

This Cherry-Lemon Muffin Bread is full of flavour and the same great texture you find in a muffin but with the convenience of a quick bread. It is delicious for breakfast or really any time of the day.

Cherry-Lemon Muffin Bread Recipe

Ingredients

1 cup white sugar
1/2 Cup Salted Butter, softened
2 eggs
1 Tbsp Vanilla Extract
1 Lemon, juice and zested (1 tbsp zest, 2 tbsp lemon juice)
1 Cup Milk
2 Cups All purpose Flour
2 tsp Baking Powder
1 Cup Frozen Sweet Cherries, chopped

For the Icing:

1 cup powdered sugar
1-2 Tablespoons milk

Directions

  1. Preheat your oven to 350 degrees.
  2. Grease a 9 inch loaf pan. (You can flour the pan as well if you like)
  3. Cream together the butter and sugar.
  4. Add the eggs,Vanilla Extract, lemon juice, zest and milk, beating well into mixture.
  5. Add the dry ingredients and beat until well combined
  6. Add cherries and mix by hand gently with a spatula being careful not to crush the berries.
  7. Pour batter into your loaf pan and bake for 60 minutes in the centre of the oven.
  8. Allow to cool in pan for 10 minutes before removing to finish cooling.
  9. Once cooled, mix together icing ingredients until smooth and drizzle over bread.
  10. Serve.

This Cherry-Lemon Muffin Bread is full of flavour and the same great texture you find in a muffin but with the convenience of a quick bread. It is delicious for breakfast or really any time of the day.

Cherry Lemon Muffin Bread

Cherry Lemon Muffin Bread

Ingredients

  • 1 cup white sugar
  • 1/2 Cup Salted Butter, softened
  • 2 eggs
  • 1 Tbsp Vanilla Extract
  • 1 Lemon, 1 tbsp zest, 2 tbsp lemon juice, juice and zested
  • 1 Cup Milk
  • 2 Cups All purpose Flour
  • 2 tsp Baking Powder
  • 1 Cup Frozen Sweet Cherries, chopped

For the Icing

  • 1 cup powdered sugar
  • 1-2 Tablespoons milk

Instructions

  1. Preheat your oven to 350 degrees.
  2. Grease a 9 inch loaf pan. (You can flour the pan as well if you like)
  3. Cream together the butter and sugar.
  4. Add the eggs, Vanilla extract, lemon juice, zest and milk, beating well into mixture.
  5. Add the dry ingredients and beat until well combined
  6. Add cherries and mix by hand gently with a spatula being careful not to crush the berries.
  7. Pour batter into your loaf pan and bake for 60 minutes in the centre of the oven.
  8. Allow to cool in pan for 10 minutes before removing to finish cooling.
  9. Once cooled, mix together icing ingredients until smooth and drizzle over bread.
  10. Serve.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving:Unsaturated Fat: 0g

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This Cherry-Lemon Muffin Bread is full of flavour and the same great texture you find in a muffin but with the convenience of a quick bread. It is delicious for breakfast or really any time of the day.

13 thoughts on “Cherry-Lemon Muffin Bread

  1. I really like this cherry and lemon loaf. I have often made a lemon loaf but never with cherries. I think this recipe would be a great addition to our recipe file. Thank you so much.

  2. How did I miss this one? I will be making this for the long weekend. And I love that you use frozen cherries. I love the PC frozen black cherries and always have them in my freezer.

  3. I just made this yesterday. So good. Love it. I left a picture of mine on your fb post. I really do appreciate all the recipes you share and have many printed. This is a keeper.

  4. I’m making this right now! Smells amazing! I only changed one thing because my husband is so into lemon. I swapped lemon juice for milk in the icing! I’ll let you know how it is!

  5. In the list of ingredients you mention 1 tbl vanilla extract, but you don’t mention when to add it in the instructions. I assume it’s with the lemon juice?

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