Lemon Cranberry Muffins
Brighten up your mornings with these irresistible Lemon Cranberry Muffins, a perfect balance of tart and sweet flavors that are sure to delight your taste buds. Made with fresh lemons for a zesty kick and studded with juicy cranberries, these muffins boast a tender, moist crumb thanks to the addition of buttermilk. Quick and easy to prepare in just 15 minutes, this recipe comes together with simple pantry staples and a few fresh ingredients. For an extra touch of indulgence, sprinkle coarse sugar on top for a delightful crunch. These muffins are perfect for breakfast, brunch, or as an afternoon snack, and they pair beautifully with a hot cup of coffee or tea. Whether served warm or at room temperature, these bakery-style muffins are a crowd-pleaser and can be stored for up to three days, making them a versatile and convenient treat.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, melted and cooled
- 0.75 cups buttermilk
- 2 large eggs
- 1 tablespoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoons vanilla extract
- 1.5 cups fresh or frozen cranberries
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the melted butter, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing, as it can make the muffins dense.
Fold in the cranberries gently using a spatula, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
If desired, sprinkle coarse sugar on top of each muffin for a little extra crunch and sweetness.
Bake in the preheated oven for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to three days.
Nutrition Facts
Calories |
2824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2431 mg | 106% | |
| Total Carbohydrate | 413.0 g | 150% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 199.8 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 354 mg | 27% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 960 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.
