Cranberry Lemon Muffins (55-59 Minutes)

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Cranberry lemon muffins are a delightful combination of tart cranberries and zesty lemon, creating a refreshing and delicious treat.

These muffins are perfect for breakfast, brunch, or a sweet snack. The bright flavors make them an excellent choice for any occasion.

Let’s make these delicious muffins!

Ingredients

Units Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest (about 2 lemons)
  • 1/4 cup lemon juice (about 1 lemon)
  • 1 1/2 cups fresh or frozen cranberries
  • 1 tablespoon all-purpose flour (for coating cranberries)
  • Optional: 2 tablespoons coarse sugar for topping

Instructions

  1. Preheat the oven (5 minutes):
    • Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. Prepare the dry ingredients (5 minutes):
    • In a large mixing bowl, whisk together the 2 cups of flour, granulated sugar, baking powder, and salt. Set aside.
  3. Prepare the wet ingredients (5 minutes):
    • In another bowl, whisk together the melted butter, buttermilk, eggs, vanilla extract, lemon zest, and lemon juice until well combined.
  4. Combine wet and dry ingredients (5 minutes):
    • Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
  5. Prepare the cranberries (2 minutes):
    • If using fresh or frozen cranberries, toss them with 1 tablespoon of flour to coat. This helps to keep them evenly distributed in the batter.
  6. Fold in the cranberries (2 minutes):
    • Gently fold the cranberries into the batter until just incorporated.
  7. Fill the muffin cups (3 minutes):
    • Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. If desired, sprinkle the tops with coarse sugar for a crunchy topping.
  8. Bake the muffins (18-22 minutes):
    • Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden.
  9. Cool the muffins (10 minutes):
    • Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For an extra burst of lemon flavor, you can drizzle a simple lemon glaze over the cooled muffins. These muffins can be stored in an airtight container at room temperature for up to three days, or they can be frozen for longer storage.

Cranberry lemon muffins are a delightful treat that combines the tartness of cranberries with the bright zestiness of lemon. Enjoy your treats!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

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