There's nothing like the taste of lemon in Lemon Cranberry Muffins They offer the perfect balance of tart and sweet muffin flavors all in one good for your tummy goodness.
The tangy lemon zest pairs perfectly with the burst of sweetness from the cranberries, resulting in a delicious and satisfying taste experience for the feel good foodie.
Like muffins? Ultimate Blueberry Muffins with Crumble Topping with a delicious crumble topping, Gluten Free Banana Muffins or my Pumpkin Spice Muffins.
Visit my recipe box for some more great recipe ideas inspired by Italian tradition!
Jump to:
- Why You'll Love this Recipe
- Can I use Fresh Cranberries instead of frozen ?
- Can You use Dried Cranberries instead of Frozen Cranberries?
- Did you Know?
- Ingredients
- How to Make Lemon Cranberry Muffins
- Storage
- Top tip
- Substitutions and Variations
- More Desserts and Snacks
- Recipe Details
- Top tip
- PIN It Here
- Food Safety
- Comments
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.
Why You'll Love this Recipe
This cranberry lemon muffins recipe is popular in my house, made as often as last week. Here's why I love this recipe:
- Minimal clean up involved
- Easy to make
- Electric mixer not needed
- Absolutely delicious flavor that kids and adult will enjoy
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Can I use Fresh Cranberries instead of frozen ?
Yes. You’ll be surprised to know that fresh tart 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.
Note that this recipe relies on the humidity from frozen cranberries and that using fresh cranberries might result in a dryer muffin.
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.
Did you Know?
Cooking muffins at a high temperature allows them to rise with fluffy tops. You can cook them at 400 degrees F for 10 minutes, then reduce the oven temperature to 350 degrees F for the remaining baking time.
Keep an eye on them to make sure that the tops don’t burn.
See recipe card for baking instructions for large muffins versus baking instructions for regular size muffins.
Ingredients
These lemon cranberry muffins are made with the following ingredients:
- All Purpose Flour
- Baking Powder
- Salt
- Vegetable Oil
- Melted Butter
- Milk
- White Sugar
- Eggs
- Fresh Lemon Juice
- Lemon Zest
- Vanilla Extract
- Almond Extract
- Frozen Cranberries
- Almond Slices (optional)
See recipe card for quantities.
How to Make Lemon Cranberry Muffins
This recipe makes 9 to 10 extra large muffins. Start to preheat oven to 400°F. Prepare muffin baking trays that can hold 12 muffins.
Prepare your muffin tray with paper liners.
Combine all the dry ingredients in a small bowl.
Combine all of the wet ingredients, except frozen cranberries, in a medium bowl. Whisk the wet ingredients together to combine.
Then begin to add the dry ingredients whisking to incorporate the flour mixture. As the batter starts to get thick, switch to a spatula and continue to add the flour mixture 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 10 minutes, then reduce the temperature to 350 degrees F. Bake for 14 to 17 minutes longer.
Test doneness by placing a toothpick in center of a muffin. If it comes out clean, then the muffins are ready.
Remove the warm muffins from oven and place muffins on a cooling rack to cool completely.
If you are making regular size muffins, check the muffins at 15 minutes for doneness. Place a toothpick in the centre of the muffin and if it comes out dry to the touch, then the muffins are ready. See recipe card for baking instructions for regular size muffins.
Storage
These lemon cranberry muffins store well in a freezer bag at room temperature or in an airtight container. 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.
Top tip
This recipe makes 9 large muffins or 12 regular size muffins.
Do not thaw out the cranberries otherwise they will turn the muffin batter pink and they will easily break apart when mixing.
The baking time will very depending on what size muffin you are baking.
Baking Time for Large Muffins - Bake at 400F for 10 minutes, then lower temperature to 350F and bake for another 14 to 17 minutes.
Baking Time for regular size Muffins - Bake at 400F for 6-7 minutes, then lower temperature to 350F and bake for another 7 to 10 minutes. Check doneness at 10 minute mark by inserting a toothpick into the centre of the muffin. If it comes out dry, then they are ready.
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 and make orange muffins
- Vegan Lemon Cranberry - use a milk and egg substitute to make these vegan
- Brown Sugar - replace half of the white sugar with brown sugar for a different kind of sweetness
- Poppy Seeds - add poppy seeds
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.
More Desserts and Snacks
Recipe Details
Homemade Lemon Cranberry Muffins
https://easyhomemaderecipes.caIngredients
- 3 cups all purpose flour
- 4 tsp baking powder
- 1 pinch salt
- ½ cup vegetable oil
- 1 cup milk
- ½ cup butter softened
- 1 ⅓ cup sugar
- 2 eggs
- 1 lemon up to ½ cup of lemon juice and the zest of the lemon
- 1 tsp vanilla extract
- ¼ tsp almond extract opptional
- 1 cup cranberries frozen, do not thaw
- ½ cup slivered almonds optional, for topping
Instructions
- 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 bowl3 cups all purpose flour, 4 tsp baking powder, 1 pinch salt, 1 ⅓ cup sugar
- Combine all of the wet ingredients, except frozen cranberries and butter, in a large bowl½ cup vegetable oil, 1 cup milk, 2 eggs, 1 lemon, 1 tsp vanilla extract, ¼ tsp almond extract
- Whisk the wet ingredients together to combine. Then begin to add the dry ingredients whisking to incorporate the flour a little at a time add softened butter in between additions.½ cup butter
- 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 incorporate into batter using a spatula until evenly distributed. Do not over stir or your batter will turn pink.1 cup cranberries
- Using a spoon, carefully place the batter in each muffin liner and sprinkle the almond slivers on top.½ cup slivered almonds
- Bake for 10 minutes at 400℉, lower temperature to 350℉ and continue to bake for 14 to 17 minutes until a toothpick inserted in the middle comes out dry. (note if you are baking regular size muffins, check doneness at 10 minute mark and go from there).
- Remove from oven once done and let cool.
Notes
Top tip
This recipe makes 9 large muffins or 12 regular size muffins. Do not thaw out the cranberries otherwise they will turn the muffin batter pink and they will easily break apart when mixing. The baking time will very depending on what size muffin you are baking. Baking Time for Large Muffins - Bake at 400F for 10 minutes, then lower temperature to 350F and bake for another 14 to 17 minutes. Baking Time for regular size Muffins - Bake at 400F for 6-7 minutes, then lower temperature to 350F and bake for another 7 to 10 minutes. Check doneness at 10 minute mark by inserting a toothpick into the centre of the muffin. If it comes out dry, then they are ready.Nutrition
PIN It Here
Food Safety
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.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
Becky says
The taste is good. I used less than 1/2c lemon juice. May increase next time. These came out really pale. 10 min @400, then another 10 at 350. Any longer would be too dry.
AmyG says
Glad you like them, they're my mom's favorite! Make sure that you mix in frozen berries at the very end, don't thaw them out and try not to mix too much!