Cranberry and Lemon Muffins

Name: Cranberry and Lemon Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Cuisine: Canadian
Ingredients: 2 cups all-purpose flour (spooned and levelled); 1 cup sugar; 1 tbsp baking powder; 1/2 tsp salt; 1 cup milk; 1/3 cup vegetable oil; 2 large eggs (beaten); 1 tsp vanilla extract; 1 tbsp lemon zest (freshly grated); 1/4 cup lemon juice (freshly squeezed); 1 1/2 cups fresh or frozen cranberries (coarsely chopped)

35 min 12 muffins Easy

All Recipes

Delightful muffins with tangy lemon flavour and bursts of cranberry.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Easy

Cranberry and lemon muffins are a delightful way to start your day or enjoy as a light snack. The tartness of the cranberries is perfectly balanced by the zesty lemon, creating a flavourful bite that is both refreshing and satisfying. These muffins are not just about taste; they bring a vibrant colour to your breakfast table, making them visually appealing. Whether you are a seasoned baker or a novice, this recipe is straightforward and rewarding with each bite.

Instructions

Prepare the oven and pan

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

Mix dry ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Pro tip: Ensure the baking powder is evenly distributed for a good rise.

Combine wet ingredients

In another bowl, mix together the milk, oil, eggs, vanilla extract, lemon zest, and lemon juice.

Pro tip: Whisk until the mixture is smooth and well combined.

Combine wet and dry ingredients

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing.

Pro tip: The batter should be slightly lumpy.

Fold in cranberries

Gently fold the cranberries into the batter.

Pro tip: Coat cranberries lightly with flour to prevent them from sinking.

Fill muffin cups

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Pro tip: Use an ice cream scoop for even portioning.

Bake

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Cool and serve

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

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Tips & Tricks

Use fresh or frozen cranberries for best results.
Zest the lemon before juicing for maximum flavour.
Do not overmix the batter to keep muffins tender.
Line your muffin tin for easy removal and cleanup.

Frequently Asked Questions

muffin canneberge et citron

Cranberry and lemon muffins are easy to make and offer a refreshing taste with a balance of tart and sweet.

muffins canneberges

These muffins use fresh or frozen cranberries to provide a tart burst in every bite.

muffins au citron

The lemon zest and juice in these muffins give them a bright and zesty flavour.

muffins canneberge

Cranberries are the star in these muffins, providing both flavour and a pop of colour.

recette muffin canneberge

Follow this easy recipe for cranberry muffins with a hint of lemon for added zest.

recette muffins aux canneberges

This recipe combines cranberries and lemon for a muffin that's both tangy and sweet.

Serving Suggestions

These cranberry and lemon muffins are perfect for breakfast on-the-go or as a delightful addition to your brunch menu. Serve them warm with a pat of butter or a dollop of cream cheese. To store, keep them in an airtight container at room temperature for up to 3 days or freeze for up to a month. Just reheat in the microwave or oven for a fresh taste.