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

Cranberry and Lemon Muffins

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.

Ingredients

Servings

Dry Ingredients

Wet Ingredients

Add-ins

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

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

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.