Cranberry Lemon Muffins
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.
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.