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!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until the mixture is well-combined.

Step 3

Add the Meyer lemon zest to the dry ingredients and whisk again, ensuring the zest is evenly distributed.

Step 4

In a separate medium bowl, whisk together the Meyer lemon juice, whole milk, melted butter, eggs, and vanilla extract until fully combined.

Step 5

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.

Step 6

Fold in the halved cranberries carefully to avoid crushing them.

Step 7

Evenly spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.

Step 8

If desired, sprinkle the tops of the muffins with coarse sugar for a sweet and crunchy topping.

Step 9

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

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.

Step 11

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

Serving size	(1073.6g)

Amount per serving	% Daily Value*
Calories	2492.9

Total Fat 81.9g	0%
Saturated Fat 46.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 563.6mg	0%
Sodium 2925.1mg	0%
Total Carbohydrate 406.0g	0%
Dietary Fiber 16.1g	0%
Total Sugars 195.2g
Protein 44.1g	0%

Vitamin D 151.5IU	0%
Calcium 340.5mg	0%
Iron 13.7mg	0%
Potassium 927.4mg	0%

*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.

Source of Calories

Fat: 29.0%

Protein: 7.0%

Carbs: 64.0%