Cranberry Lemon Muffins
Bursting with bright flavors and a perfect balance of sweet and tart, these Cranberry Lemon Muffins are the ultimate breakfast or snack treat. Featuring juicy, coarsely chopped fresh cranberries and a vibrant touch of zesty lemon, these muffins are moist, tender, and packed with refreshing citrusy goodness. The recipe combines everyday ingredients like all-purpose flour, melted butter, and milk, making it simple to whip up in just 15 minutes of prep time. The secret? Coating the cranberries in flour ensures they stay evenly distributed throughout the muffins rather than sinking. Baked to perfection in under 25 minutes, these golden, fragrant muffins are ideal served warm or at room temperature. Whether you’re looking for a delightful way to use up seasonal cranberries or craving a bakery-style treat, these muffins are a must-try. Perfect for on-the-go mornings, brunch spreads, or freezing for later, they’ll brighten your day with every bite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1.5 cups Fresh cranberries (coarsely chopped)
- 1 tablespoons Lemon zest
- 0.25 cups Lemon juice
- 0.5 cups Unsalted butter (melted and slightly cooled)
- 0.5 cups Milk
- 1 large Egg
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the chopped cranberries and lemon zest to the dry ingredients and gently stir to coat the cranberries in the flour mixture. This helps prevent them from sinking to the bottom of the muffins during baking.
In a separate bowl, whisk together the melted butter, milk, lemon juice, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to gently mix until just combined. Do not overmix; the batter will be thick, and small lumps are okay.
Divide the batter evenly among the prepared muffin cups, filling each one about 3/4 full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
2675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 1665 mg | 72% | |
| Total Carbohydrate | 394.2 g | 143% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 173.1 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 284 mg | 22% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
