Lemon cranberry muffins are the best muffins because they offer a perfect balance of tart and sweet flavors. The tangy lemon zest pairs perfectly with the burst of sweetness from the cranberries, resulting in a delicious and satisfying taste experience.
These muffins are also incredibly versatile, making them the perfect choice for breakfast, lunch, or even as a snack. They can be enjoyed warm with a cup of coffee or tea, or even cold as a grab-and-go option.
You can also make gluten-free lemon cranberry muffins as an alternative to traditional wheat-based muffins, making them suitable for those with dietary restrictions.
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Can I use Fresh Cranberries instead of frozen ?
Yes. You’ll be surprised to know that fresh cranberries don’t need any special preparation before using them in baked goods or substituting fresh cranberries for frozen cranberries.
Although, you may want to coat them in flour so that they all don’t sink to the bottom.
Can You use Dried Cranberries instead of Frozen Cranberries?
Yes. You can use dried cranberries as a substitute for frozen or fresh cranberries. However, note that because the cranberries are dried and dehydrated they will be smaller than fresh or frozen. So you won’t need as much dried cranberries in a recipe. If a recipe calls for 1 cup of fresh/frozen cranberries use ½ to ¾ of a cup of dried cranberries.
These lemon cranberry muffins are made with the following ingredients:
- All Purpose Flour
- Baking Powder
- Vegetable Oil
- Granulated Sugar
- Lemon Juice
- Lemon Zest
- Vanilla Extract
- Almond Extract
- Frozen Cranberries
- Almond Slices (optional)
See recipe card for quantities.
Preheat oven to 400°F. Prepare muffin baking trays that can hold 12 muffins. Fit each muffin hole with a liner.
Combine all the dry ingredients in a small bowl. Combine all of the wet ingredients, except frozen cranberries, in a large bowl. Whisk the wet ingredients together to combine.
Then begin to add the dry ingredients whisking to incorporate the flour. As the batter starts to get thick, switch to a spatula and continue to add the flour a little at a time until finished and the batter is smooth and doesn't contain any lumps.
Add the frozen cranberries and stir until evenly distributed. Do not over stir or your batter will turn pink.
Bake for 30 to 35 minutes.
Test doneness by placing a toothpick in centre of muffin. If it comes out clean, then the muffins are ready.
Hint: Cooking the muffins at a high temperature allows them to rise with fluffy tops. You can cook them at 400 degrees for 30 to 35 minutes, just keep an eye on them to make sure that the tops don’t burn.
You can also reduce the temperature after 15 minutes and cook for another 20 to 30 minutes.
Substitutions and Variations
Here are a few ideas on how you can make this dish different or fit a certain diet:
- Gluten Free Lemon Cranberry Muffins - make these muffins gluten free by using gluten free flour.
- Blueberries - use blueberries instead of cranberries for a lemon blueberry muffin
- Orange - instead of using lemon juice use orange juice for a zesty twist.
- Vegan Lemon Cranberry - use a milk and egg substitute to make these vegan
If you know how to make this recipe unique or suit your diet - go for it! Let me know what you did and how it turned out by leaving me a comment. I'd love to hear from you.
Measuring spoons and a measuring cup will also be helpful for measuring ingredients in this recipe.
These lemon cranberry muffins store well in a bag at room temperature. However note that Homemade muffins do not contain preservatives, so they need to be consumed within 3 to 4 days. If you make a lot of muffins, freeze half and take them out as you need them. Let them thaw out for an hour before consuming.
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines for further information and resources.
Do not thaw out the cranberries otherwise they will turn the muffin batter pink and they will easily break apart when mixing.
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Lemon Cranberry Muffins
- 3 cups Flour
- 4 tsp Baking Powder
- Pinch Salt
- ½ cup Vegetable Oil
- ½ cup Milk
- 1 ⅓ cup Granulated Sugar
- 2 Eggs
- ½ cup Lemon Juice
- 1 Lemon Zest
- 1 tsp Vanilla Extract
- ¼ tsp Almond Extract Optional
- 1 cup Frozen Cranberries Do not thaw
- Preheat oven to 400°F. Prepare muffin baking trays that can hold 12 muffins. Fit each muffin hole with a liner.
- Combine all the dry ingredients in a small bowl
- Combine all of the wet ingredients, except frozen cranberries, in a large bowl
- Whisk the wet ingredients together to combine. Then begin to add the dry ingredients whisking to incorporate the flour.
- As the batter starts to get thick, switch to a spatula and continue to add the flour a little at a time until finished and the batter is smooth and doesn't contain any lumps.
- Add the frozen cranberries and stir until evenly distributed. Do not over stir or your batter will turn pink.
- Bake for 30 to 35 minutes. Test doneness with a toothpick before removing from oven.