Lemon Cranberry Muffins

First, you’ll want to zest the lemon. Starting with this step not only makes it easier to zest the fruit, but you’ll also get more juice, too. One juicy lemon should provide all you need for this easy lemon cranberry muffins recipe.

Add the cranberries to your batter last. Be careful to fold the berries in gently so that you don’t turn your entire bowl of batter pink.

The easy glaze is made from just two ingredients and it tops off your lemon cranberry muffins with the perfect sweet and tart finish!

Lemon Cranberry Muffins Recipe

Prep Time: 15 minutes mins

Cook Time: 18 minutes mins

Total Time: 33 minutes mins

You don’t have to be a baker extraordinaire to make these lemon cranberry muffins! The ingredients come together in a snap for a delicious treat.

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Ingredients

 

Yield: 12 muffins

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muffins

• 2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 2 large egg, lightly beaten
• 1 cup milk
• 2 tsp vanilla extract
• 1 cup unsalted butter, melted then cooled
• 2 Tbsp lemon juice
• 2 zest of lemon
• 2 cups cranberries, fresh or frozen and defrosted

glaze

• 5 tsp lemon juice
• 1 cup powdered sugar

Instructions

 

• Place rack in center of the oven and preheat to 350 degrees. Line a muffin tin with paper liners and set aside.
• Combine flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Mix in lightly beaten eggs, milk, vanilla, butter and lemon juice until combined.
• Fold in lemon zest and cranberries until well distributed throughout the batter. Scoop batter into muffin liners, filling each one mostly full.
• Bake 20-25 minutes or until tops are firm and a toothpick tester comes out with moist crumbs attached. Remove from oven and allow muffins to cool.
• To make the glaze, stir together lemon juice and powdered sugar in a small bowl then drizzle over muffins when cooled or slightly warm.

Notes

Mixing your batter by hand with a whisk turns out light and fluffy dough that’s not as dense!

Author: Cheryl Najafi

Course: Breakfast

Calories: 309kcal, Carbohydrates: 37g, Protein: 4g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.5g, Cholesterol: 77mg, Sodium: 307mg, Potassium: 87mg, Fiber: 1g, Sugar: 21g

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