Cherry-Lime Biscuit Muffins

1. 1

   Preheat oven to 400u00b0F. Grease one 12-cup standard size muffin tin; set aside.

2. 2

   Add flour, granulated sugar, baking powder, baking soda and salt to a deep bowl. Whisk to combine. Add butter and using a pastry blender, or your fingers (my preferred method), blend until it forms a sandy-looking mixture. Stir in the lime zest.

3. 3

   Pour in the milk and lime juice and stir, using a wooden spoon, until just mixed and there are no visible traces of flour (add additional milk, 1 tablespoon at a time, if needed). Gently stir in the cherries. Spoon into the prepared muffin tins and sprinkle tops with an even amount of coarse sugar, if desired.

4. 4

   Bake 24 minutes, until tops are golden and a skewer inserted comes out clean (it's okay if there's cherry juice on it). Remove from the oven and let cool 15 minutes in the tin, then transfer to a wire rack to cool completely before serving.

No additional tips available.