Meyer Lemon and Fresh Cranberry Muffins
Brighten your mornings with these irresistibly moist Meyer Lemon and Fresh Cranberry Muffins, a delightful balance of citrusy sweetness and tart bursts of flavor. Perfectly golden and studded with juicy cranberries, these muffins highlight the zesty aromatics of Meyer lemon zest and juice, adding a sophisticated twist to a classic recipe. With a tender crumb thanks to whole milk and melted butter, and the option of a crunchy coarse sugar topping, this quick and easy recipe comes together in just 40 minutes. Ideal for breakfast, brunch, or a festive holiday treat, these muffins are a refreshing way to savor seasonal ingredients. Bake a batch today and enjoy the perfect combination of sweet, tart, and zesty flavor in every bite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 tablespoons Meyer lemon zest (from 2 lemons)
- 0.25 cup Meyer lemon juice
- 0.666 cup whole milk
- 0.333 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups fresh cranberries, halved
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until the mixture is well-combined.
Add the Meyer lemon zest to the dry ingredients and whisk again, ensuring the zest is evenly distributed.
In a separate medium bowl, whisk together the Meyer lemon juice, whole milk, melted butter, eggs, and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients and gently fold the mixture together until just combined. Be careful not to overmix; the batter will be slightly lumpy.
Fold in the halved cranberries carefully to avoid crushing them.
Evenly spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
If desired, sprinkle the tops of the muffins with coarse sugar for a sweet and crunchy topping.
Bake in the preheated oven for 20-25 minutes, or until 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 pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins are best enjoyed within 2-3 days, but they can be stored in an airtight container at room temperature.
Nutrition Facts
Calories |
2493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 2925 mg | 127% | |
| Total Carbohydrate | 406.0 g | 148% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 195.2 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 340 mg | 26% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 927 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.
