Kitchen Fun With My 3 Sons

Cranberry Lemon Muffins Recipe

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Cranberry Lemon Muffins are a delicious treat. When I am looking for a tangy and sweet muffin that is a bit unusual, this is the perfect recipe. These are delicious warm right out of the oven, and then enjoy them over the next few days. Add these amazing muffins to brunch or as a simple breakfast.

cranberry lemon muffin

Cranberry Lemon Muffins Recipe

I love muffins. I like to keep them on hand for an easy snack or breakfast. While I love sweet muffins, I love muffins that are a bit less sweet. These cranberry lemon muffins are a bit tangy and then topped with a bit of course sugar to add a nice touch of sweetness.

Ingredients

  • Flour- All purpose flour is best but self rising flour can also be used.
  • Sugar- You need sugar in these delicious muffins.
  • Baking powder- If you are using self rising flour you do not need baking powder.
  • Salt- Salt brings out the flvaor in baked goods.
  • Eggs- It is always best to use room temperature eggs while baking.
  • Light cream- Heavy cream can also be used in the muffins
  • Vegetable oil- Canola oil can also be used instead of vegetable oil.
  • Lemon – For this recipe you need the lemon zest.
  • Cranberries– You want to use frozen cranberries for this recipe
  • Coarse sugar–  The course sugar is used on top of the muffins

 

ingredients

How to Make Cranberry Lemon Muffins

In a large bowl, combine the flour, sugar, baking powder, and salt.

Add the eggs, milk, oil, and lemon zest. Combine it well.

Fold in the cranberries.

cranberries on the muffin batter

Scoop the batter into the prepared muffin tins. Fill them about 3/4 of the way full.

Sprinkle the top with sugar and then bake for 18-20 minutes.

muffin batter in a cupcake pan

Place the muffins on a cooling rack.

cranberry lemon muffin

How to Store Leftover Muffins

Make sure the leftover muffins are stored in an airtight container, wrapped in plastic or in a freezer bag.

cranberry lemon muffin

Can these Muffins be Frozen?

YES! I love freezing muffins so I can easily pop them out of the freezer the night before and have them ready for breakfast whenever I want.

cut open cranberry lemon muffin

More Muffin Recipes

cranberry lemon muffin

Cranberry Lemon Muffins

Published By Jill
Cranberry Lemon Muffins are a delicious treat. When I am looking for a tangy and sweet muffin that is a bit unusual, this is the perfect recipe. These muffins can be eaten while warm from the oven, and then enjoy them over the next few days. Add these amazing muffins to brunch or as a simple breakfast.
0 from 0 votes
Prep Time 10 mins
Cook Time 19 mins
Total Time 29 mins
Course Dessert
Cuisine American
Servings 14

Ingredients
  

Ingredients:

  • 2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup light cream
  • ½ cup vegetable oil
  • 1 tablespoon lemon zest
  • 1 ½ frozen cranberries
  • Coarse sugar for sprinkling on top

Instructions
 

  • Preheat oven to 400F.
  • Line a muffin tin with paper liners.
  • In a large bowl whisk together the flour, sugar, baking powder and salt.
  • Add the eggs, milk, oil, and lemon zest and mix well.
  • Fold in the cranberries.
  • Scoop the batter into the paper-lined muffin tins filling about ¾ full.
  • Sprinkle with coarse sugar.
  • Bake for 18-20 minutes.
  • Place on a wire rack to cool.
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!
Cranberry Lemon Muffins for Pinterest
about me

ABOUT JILL

I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

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