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I posted these delicious muffin loaves on my instagram, and I had a LOT of requests for the recipe! I made these on the spot with ingredients I already had in my kitchen, so I really had to search my brain to get the words down for all of you! I call this “muffin bread” because essentially it’s muffin mix that I poured into a mini loaf pan, but you can absolutely still use a regular muffin pan! I did not use any sort of lining for these, since my pan was well greased, and I like to live dangerously, but you can feel free to use muffin cups or paper liners if you so choose. Baking is a personal process, and you should always do it your way!
Sal’s Cherry Lime Muffin Bread
Sweet, zesty, and moist muffins (or muffin bread!) for your breakfast table!
Or any time… We won’t judge ; )
2 Sticks of Unsalted Butter
2 Cups Flour
2 Cups Powdered Sugar
2 Cups Chopped Cherries
2 tsp Baking Powder
1 1/4 Cups Granulated Sugar
1 Cup Lime Juice
1 tsp Vanilla
3/4 Cup Milk
1/4 tsp Salt
Zest of 1 Lime
Preheat oven to 375
Cream your softened butter and your granulated sugar until light & silky smooth
Mix in your eggs one at a time, mixing thoroughly, and then mix in your vanilla
Sift in your Flour, Baking Powder, and Salt
Pour in your milk slowly, while stirring, until mixture is combined
Toss your cherries in some flour, and then add them to your mix, along with the zest of your lime, and 1 tbs of your lime juice. Incorporate and mix in gently.
Pour mixture into your favorite pan for baking, and bake for 30-40 minutes, depending on the size of your pan. 30 minutes for muffin pans, 40 minutes for deeper, larger pans. The top of your muffin bread will be light and fluffy, and the sides will be a golden brown.
Mix you remaining Lime Juice with your Powdered Sugar and pour the glaze over your cooled cakes.
Serve & Enjoy!
Make sure your butter is softened!
If you don’t have any sitting out on your counter, you can pop the stick (wrapper still on) into the microwave for 10 seconds at a time, rotating it on different sides until it is soft, but NOT melted!
Having your eggs at room temperature will also help them mix evenly into your muffin mix.
This part is optional… but if you want to be really extra (like me) you can add some coarse bakers sugar on top of your muffin mix before putting them into the oven! This adds a super sweet, slightly crunchy muffin top layer to your breads! I personally love it.