Homemade Lemon Cranberry Muffins

Lemon Cranberry Muffins in a white plate

There's nothing like the taste of lemon in Lemon Cranberry Muffins They offer the perfect balance of tart and sweet 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.

Like muffins? Banana Blueberry Crumble Muffins with a delicious crumble topping, Gluten Free Banana Muffins or my Pumpkin Spice Muffins.

4 from 1 vote

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Prep Time 20

Cook Time 34

Total Time 54

Course Desserts and Snacks

Cuisine American

Servings Muffins

Calories 328 kcal

Equipment

Ingredients

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 bowl
3 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 bowl
½ 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

Serving: 1Calories: 328kcalCarbohydrates: 49gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 29mgSodium: 157mgPotassium: 100mgFiber: 2gSugar: 23gVitamin A: 62IUVitamin C: 1mgCalcium: 113mgIron: 2mg

Keyword breakfast, cranberry, lemon, muffins, snack

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