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Home » Recipes » Desserts and Snacks

Published: Jan 22, 2023 by AmyG Modified On: Jan 22, 2023

Homemade Lemon Cranberry Muffins

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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.

Lemon Cranberry Muffins in a white bowl
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Jump to:
  • Can I use Fresh Cranberries instead of frozen ?
  • Can You use Dried Cranberries instead of Frozen Cranberries?
  • Ingredients
  • Instructions
  • Substitutions and Variations
  • Equipment
  • Storage
  • Top tip
  • More Desserts and Snacks
  • PIN It Here
  • Recipe Details

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.

If you are looking for other great muffin recipes try this Gluten Free Banana Muffin or a Pumpkin Spice Muffin are sure to hit the spot.

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.

Get this Free Meal Planner Journal template that you can print or import in to Goodnotes or Noteability.

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.

Ingredients

These lemon cranberry muffins are made with the following ingredients:

  • All Purpose Flour
  • Baking Powder
  • Salt
  • Vegetable Oil
  • Milk
  • Granulated Sugar
  • Eggs
  • Lemon Juice
  • Lemon Zest
  • Vanilla Extract
  • Almond Extract
  • Frozen Cranberries
  • Almond Slices (optional)

See recipe card for quantities.

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 bowl. Combine all of the wet ingredients, except frozen cranberries, in a large bowl. Whisk the wet ingredients together to combine.

Muffin batter in a grey bowl

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.

Mixing in cranberries into batter

Add the frozen cranberries and stir until evenly distributed. Do not over stir or your batter will turn pink.

Batter in Muffin liners sitting in resin muffin cups

Bake for 30 to 35 minutes.

testing doneness of muffins with a toothpick

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.

Equipment

Equipment can have a big impact on how a recipe turns out. You will need either a muffin tray and muffin liners made of parchment paper to easily make these gluten free muffins.

Measuring spoons and a measuring cup will also be helpful for measuring ingredients in this recipe.

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.

Get this Free Meal Planner Journal template that you can print or import in to Goodnotes or Noteability.

Storage

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.

Top tip

Do not thaw out the cranberries otherwise they will turn the muffin batter pink and they will easily break apart when mixing.

More Desserts and Snacks

  • Calabrese Pitta Mpigliata, a Christmas Dessert
  • Bocconcini Tomato Salad
  • 5 Ingredient No Bake Cheesecake
  • Crunchy Nut Chocolate Clusters

PIN It Here

Lemon Cranberry muffins in a white bowl PIN for Pinterest

Recipe Details

Lemon Cranberry Muffins in a white plate

Lemon Cranberry Muffins

AmyG
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.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 34 mins
Total Time 54 mins
Course Desserts and Snacks
Cuisine American
Servings 12 Muffins
Calories 304 kcal

Ingredients
  

  • 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

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 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.

Notes

This recipe makes 9 large muffins or 12 regular size muffins.

Nutrition

Serving: 1 EachCalories: 304kcalCarbohydrates: 49gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 29mgSodium: 157mgPotassium: 78mgFiber: 1gSugar: 23gVitamin A: 63IUVitamin C: 6mgCalcium: 102mgIron: 2mg
Keyword breakfast, cranberry, lemon, muffins, snack
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Lemon Cranberry muffins in a white bowl PIN for Pinterest

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Hey, I'm Amy! And I'm so happy you're here!! So many of my favorite memories in life seem to take place around the table, especially when surrounded by the people I love. And of course, all the better when nourished by some seriously delicious food.

Stick around and explore the site to get great ideas.

Learn more about me →

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.

Get a Free Recipe eBook!

What are you waiting for? Sign up now and get a free Recipe ebook with 5 recipes using puff pasty !

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*This page may have 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!

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