Why You’ll Love The Best Lemon Cranberry Muffins Recipe

I keep coming back to this recipe because it’s simple, reliable, and full of flavor. The muffins bake up tender with golden edges, and the lemon zest adds a fresh aroma that fills my kitchen. I also like how versatile they are, working just as well for breakfast, brunch, or a sweet snack.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 Cup Cranberries (fresh, quartered and halved)
1 Tablespoon Lemon Zest
½ Cup Pure Cane Sugar, Plus 1 Tablespoon
2 ½ Cups Flour
2 ½ teaspoons Baking Powder
1 teaspoon Salt
2 Eggs
Juice of 1 Lemon
4 Tablespoons Butter, melted (use unsalted or omit the salt above if using salted)
¼ Cup Canola or Avocado Oil
1 Cup Milk
1 ½ teaspoon Vanilla Extract

Directions

I start by preheating the oven to 350 degrees and preparing a muffin tin with nonstick spray or liners. In a small bowl, I toss the cranberries with the lemon zest and 1 tablespoon of sugar, then set them aside.

In a large bowl, I whisk together the flour, baking powder, and salt. In another bowl, I whisk the remaining sugar with the eggs, melted butter, and oil until smooth. I combine the wet and dry ingredients, stirring gently until just mixed, then fold in the cranberry mixture.

I divide the batter evenly among the muffin cups and bake until the muffins are lightly golden around the edges. After baking, I let them cool briefly before enjoying.

Servings and Timing

I get 12 muffins from this recipe. The prep time is about 5 minutes, the cook time is around 22 minutes, with an additional 3 minutes of cooling. The total time comes to about 30 minutes.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm them briefly in the microwave or let them come to room temperature naturally.

FAQs

Can I use frozen cranberries?

I can use frozen cranberries, but I don’t thaw them first to avoid extra moisture.

Can I make these muffins dairy-free?

I can replace the milk with a plant-based alternative and use dairy-free butter.

Are these muffins very sweet?

I find them moderately sweet, with the tart cranberries balancing the sugar.

Can I add a glaze on top?

I sometimes drizzle a simple lemon glaze on top for extra sweetness.

What type of flour works best?

I usually use all-purpose flour for the best texture.

Can I reduce the sugar?

I can slightly reduce the sugar, but it may affect the texture and browning.

How do I keep the muffins moist?

I avoid overmixing the batter and make sure not to overbake them.

Can I make mini muffins?

I can, and I reduce the baking time accordingly.

Do these muffins freeze well?

I freeze them in a sealed container for up to 2 months and thaw as needed.

Can I add nuts to the batter?

I sometimes add chopped walnuts or pecans for extra texture.

Conclusion

I love how these lemon cranberry muffins are quick to make yet full of fresh, vibrant flavor. They’re soft, comforting, and easy to enjoy any time of day, making them a recipe I return to whenever I want something simple and satisfying.