Lemon Zest Cranberry Muffins
Brighten your mornings with these irresistible Lemon Zest Cranberry Muffins, a perfect balance of tangy, sweet, and refreshingly fruity flavors. Bursting with the zesty aroma of freshly grated lemon and studded with tart cranberries, these muffins offer a delightful citrusy twist on a classic treat. The moist, tender crumb comes together easily with a simple blend of pantry staples, while a sprinkle of coarse sugar on top adds a satisfying crunch. Ready in just 35 minutes, these muffins are ideal for meal prep, brunch gatherings, or a quick snack on the go. Discover how these fresh, vibrant flavors can transform your baking repertoire and elevate your muffin game!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup milk
- 0.33 cup vegetable oil
- 2 large eggs
- 2 tablespoons lemon zest (from 2 lemons)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract
- 1.5 cups fresh or frozen cranberries, roughly chopped
- 2 tablespoons coarse sugar (for sprinkling, optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the milk, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the chopped cranberries gently, distributing them evenly throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Sprinkle the tops with coarse sugar for a crunchy topping, if desired.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 189 mg | 8% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 16.2 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 64 mg | 1% | |
*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.
