Homemade Lemon Cranberry Muffins

Lemon Cranberry Muffins in a white plate

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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.

Prep Time20

Cook Time34

Total Time54

Course: Desserts and Snacks

Cuisine: American

Keyword: breakfast, cranberry, lemon, muffins, snack

Servings: Muffins

Calories: 304kcal

Author: AmyG

Ingredients

3 cups all purpose flour
4 tsp Baking Powder
Pinch Salt
½ cup Vegetable Oil
½ cup Milk
1 ⅓ cup 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