Lemon Cranberry Muffins Recipe
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.
Ingredients
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!
Nutrition
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