The Best Lemon Cranberry Muffins
Bright, soft lemon cranberry muffins with a perfect balance of sweet and tangy flavors, ideal for quick breakfasts, brunches, or a light dessert with coffee or tea.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup fresh cranberries, quartered and halved
1 tablespoon lemon zest
1/2 cup pure cane sugar, plus 1 tablespoon
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
Juice of 1 lemon
4 tablespoons butter, melted
1/4 cup canola or avocado oil
1 cup milk
1 1/2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or nonstick spray.
- In a small bowl, toss the cranberries with lemon zest and 1 tablespoon of sugar. Set aside.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, whisk the remaining sugar with eggs, melted butter, oil, milk, lemon juice, and vanilla extract until smooth.
- Gently combine the wet and dry ingredients, stirring just until mixed.
- Fold in the cranberry mixture carefully.
- Divide the batter evenly among the muffin cups.
- Bake until the muffins are lightly golden around the edges and a toothpick inserted comes out clean.
- Allow muffins to cool briefly before serving.
Notes
Frozen cranberries can be used without thawing.
A simple lemon glaze can be added for extra sweetness.
Avoid overmixing to keep the muffins tender.
Store at room temperature for up to 2 days or refrigerate for up to 5 days.
These muffins freeze well for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 14g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
